Best Praline Squares Recipes

CHEESECAKE PRALINE SQUARES

Steps:

• In a large bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 20-24 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon zest. Add eggs; beat on low speed just until combined. Pour over crust. , Bake at 350° for 35-40 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.

PRALINE SQUARES

Steps:

• Melt shortning in saucepan over low heat.
• Remove from heat and mix in sugar egg and vanilla.
• Stir in remaining ingredients.
• Spread in greased 9 x 13-inch pan.
• Bake 25 minutes at 350°F.
• While warm, cut into squares.

PRALINE SHORTBREAD SQUARES

Steps:

• Preheat the oven to 350°F. Grease an 8-inch square baking dish with grapeseed oil and dust with almond flour.
• To make the shortbread, blend the almond flour, salt, grapeseed oil, and agave nectar in a food processor until smooth. Press the dough into the prepared baking dish.
• Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool.
• While the shortbread bakes, prepare the pralines. In a small saucepan over medium-low heat, melt the butter, then add the agave nectar and vanilla extract. Simmer for 5 minutes, then add the pecans. Remove the praline mixture from the heat, cool to room temperature, and spread over the shortbread.
• Place in the refrigerator for 3 hours to set. Cut into squares and serve.

PRALINE CHEESECAKE SQUARES 24

Steps:

• Same as for 48 serving recipe, however use a 8x8x2-inch baking pan.

CHEESECAKE PRALINE SQUARES

Steps:

• In a bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish.
• Bake at 350° for 20-24 minutes or until lightly browned. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon peel. Add eggs; beat on low speed just until combined. Pour over crust.
• Bake at 350° for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.
• In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla. Pour over cheesecake.
• Refrigerate for 4 hours or overnight. Cut into squares.

CHOCOLATE PRALINE SQUARES

Steps:

• For crust, stir together flour and powdered sugar. Cut in the 3/4 cup butter until pieces are the size of small peas. Stir in the 1 1/2 cups pecans. Press into a lightly greased 13x9x2-inch baking pan. Bake in a 325 degree F oven 25 minutes or until light brown.
• For filling, in a medium saucepan combine light and dark corn syrups, brown sugar, and the 1/4 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat. Beat eggs with an electric mixer on low speed until mixed. Continue beating, slowly adding hot mixture. Stir in 2 cups pecans, peel, and vanilla.
• Pour filling onto crust. Sprinkle with chocolate pieces. Bake in a 350 degree F oven for 35 to 40 minutes or until center is set. Cool on a wire rack; chill to store. To serve, cut into squares. If desired, serve with Orange Cream and additional finely shredded orange peel.
• Orange Cream: Combine 1 cup whipping cream, 2 tablespoons sugar, and 2 tablespoons dairy sour cream; beat until mixture starts to thicken. Add 1 tablespoon orange liqueur or 1/2 teaspoon orange extract, 1/2 teaspoon finely shredded orange peel, and 1/2 teaspoon vanilla; beat on low speed just until soft peaks form (tips curl).