Creole Pecan Praline Bars

Creole Pecan Praline Bars
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 57.

This is an old New Orleans recipe and it is a breeze. A shortbread-like base is covered with pecans and a praline/caramel topping.

For the Crust:

4 oz. (1 stick) unsalted butter (softened)
1/4 tsp. salt
1 cup light brown sugar, firmly packed
2 cups sifted unbleached flour
9 oz. (2 1/2 cups) large pecan halves

Adjust the oven rack to the center of the oven and preheat to 350.

Run water into a 9x13 inch pan and swirl it around until the pan is wet. Pour out all but a tablespoon of the water and line the pan with foil. The water will help keep the foil in place.

Beat the butter to soften it.

Add the salt.

Add the sugar. Beat for a minute or two until the mixture forms tiny crumbs that hold together when you press them between your fingers.

Pour the mixture into the prepared pan and with your fingertips and the palm of your hand, press down firmly to form the base.

Place the pecan halves touching each other - flat sides down - all in the same direction to cover the entire base. Let stand.

For the Topping:

6 oz. (1 1/2 sticks) unsalted butter

1/3 cup light brown sugar, firmly packed

In a medium saucepan, combine the butter and sugar. Stir over high heat with a  
wooden spoon until the mixture comes to a boil.

Continue to stir over the heat for another 30 seconds.

Pour the mixture over the pecan layer, coating all the pecans.

Ready for the oven!

Bake for 22 minutes. Remove from the oven and let stand until cool. When cooled, transfer to the refrigerator for at least 1 hour.

Remove from the refrigerator and use a flat board or pan to turn the bar over and remove it from the pan. Peel the foil off and invert the bar again right side up.

With a sharp knife, carefully cut into small bars. You can make these large or small (32 or more bars). They can be wrapped individually in cellophane or wax paper or place them on a serving plate and cover with plastic wrap. Serve at room temperature.

   

Chocolate Fudge Candy Cookies

Chocolate Fudge Candy Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 36 (page 34 of 2011 edition).

These cookies are so good yet so simple. Is there anything made with sweetened condensed milk that is not good? I doubt it. These are soft and chewy. Even after they cooled, they are still quite soft on the inside and slightly crisp on the outside. I used chocolate chips for this recipe. Delicious!

Makes 55 small cookies

12 oz. semi-sweet chocolate, cut into pieces (or chocolate morsels) 
2 oz. (1/2 stick) unsalted butter
1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 cup sifted all-purpose flour
8 oz. (2 1/4 cups) pecans, toasted   

Preheat oven to 350. Line cookie sheets with aluminum foil.

Melt the chocolate and butter in the top of  a double boiler over barely simmering water.

Remove the pan from the oven and add the sweetened condensed milk.

Add the vanilla.

Add the flour and mix well. (You may need to transfer to a larger container)

Add the pecans and mix well.

The mixture will be very shiny.

Use a scoop or tablespoon to form the cookies. Place them about 2 inches apart on the cookie sheets. Bake for exactly 7 minutes. You can bake more than one sheet at a time, just reverse the sheets about halfway through baking.

Slide the foil off the cookie sheets and let the cookies cool for a few minutes before transferring them to a cooling rack. The cookies will be duller after baking. Store in an airtight container.