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Whole Wheat Pecan Praline Bars


Whole Wheat Pecan Praline Bars

Turn on your oven and break out the mixing bowls, I have another great baking recipe to share with you.  Whole Wheat Pecan Praline Bars are nutty, chewy, crunchy and chocolaty all in the same bite; a real home run in the flavor and texture department.  And these irresistible bars are made with Hodgson Mill Whole Wheat Flour and Hodgson Mill Milled Flax Seed, so indulging in one of these treats is better for you than consuming a typical Christmas cookie.  You might even decide to have more than one, just to get a few more whole grains onto your plate.  Sounds like a good idea to me.

To begin, cream one cup of butter and 1/3 cup brown sugar together in a large mixing bowl.  Add an egg and a teaspoon of vanilla, beating until thoroughly combined. 

Next, put the flour, flax seed, and salt in the bowl, mixing until just combined.  Fold in the pecans.

Scoop the dough into a 13x9-inch pan coated with non-stick cooking spray and lined with parchment paper.  Press the mixture evenly into the bottom of the pan using fingertips or the back of a spoon.  I found it helpful to wet my fingers with a bit of water to avoid getting too sticky. 

Bake the crust in a 350°F oven for 15 minutes or until the edges are golden brown.  Remove from the oven and set aside.

In a large mixing bowl, beat the corn syrup, ½ cup brown sugar, two eggs, melted butter, a teaspoon of vanilla, and salt until light and fluffy, about two minutes.  Fold in the pecans.

Pour the topping over the baked crust and return the pan to the 350° F oven to bake 30 to 35 minutes longer or until the praline layer is set. 

Immediately sprinkle the chocolate chips over the praline bars, let soften for a minute or two and then spread evenly over the top with a knife or offset spatula.  Set the pan aside to cool to room temperature before serving.  The pan can be placed in the refrigerator for an hour to speed things along. 

Carefully lift the bars from the pan using the parchment paper as handles and place them on a cutting board.  Cut the bars with a sharp knife into whatever sizes you like and serve.  Leftovers can be kept in an airtight container for up to four days.  I cut half of my pan into 3x3-inch bars and the rest into bite-size pieces, about 1x1-inch, to allow for some smaller grab and go treats. 

Save space on your holiday platter for Whole Wheat Pecan Praline Bars.  Not only do they include the goodness of whole grains, but the combination of buttery shortbread, pecan praline, and chocolate topping is simply divine.  This is one bar cookie you won’t want to miss.  Enjoy!

Ingredients

Shortbread layer:

Praline layer:

  • 2/3 cup light corn syrup
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 2 Tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 1 1/2 cups pecans, coarsely chopped
  • 1 (12-ounce) package semisweet chocolate chips

Instructions

Cream one cup of butter and 1/3 cup brown sugar together in a large mixing bowl.  Add an egg and a teaspoon of vanilla, beating until thoroughly combined.  Next, put the flour, flax seed, and salt into the bowl, mixing until just combined.  Fold in the pecans. Scoop the dough into a 13x9-inch pan coated with non-stick cooking spray and lined with parchment paper.  Press the mixture evenly into the bottom of the pan using moistened fingertips or the back of a spoon. Bake the crust in a 350°F oven for 15 minutes or until the edges are golden brown.  Remove from the oven and set aside.

In a large mixing bowl, beat the corn syrup, ½ cup brown sugar, two eggs, melted butter, a teaspoon of vanilla, and salt until light and fluffy, about two minutes.  Fold in the pecans. Pour the topping over the baked crust and return the pan to the 350° F oven to bake 30 to 35 minutes longer or until the praline layer is set.  Immediately sprinkle the chocolate chips over the praline bars, let soften for a minute or two and then spread evenly over the top with a knife or offset spatula.  Set the pan aside to cool to room temperature before serving.  The pan can be placed in the refrigerator for an hour to speed things along. 

Carefully lift the bars from the pan using the parchment paper as handles and place them on a cutting board.  Cut the bars with a sharp knife into whatever sizes you like and serve.  Leftovers can be kept in an airtight container for up to four days.

Serves 24, more or less depending on size

Adapted from Taste of the South Magazine


You can find Whole Wheat Pecan Praline Bars and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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Showing 3 Comments
Avatar  Kilbil last yearReply

Nice Post

Avatar  Linda Williams last yearReply

I have to eat gluten free. Would this work if I substitute half sorghum and half oat flours?

Avatar  Holly last yearReply

I haven't tried using other flour, but I think this recipe can be adapted to work with gluten free ingredients without too much trouble. I would probably use a combination of thick cut oats, almond flour and sorghum flour or thick cut oats and gf multi purpose baking mix. Let me know what ends up working the best. Good luck!

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