Pecan Praline Blondies-these bars are full of rich vanilla caramel flavor and lots of pecans!
It’s officially fall! I sure wish the weather felt like it. Here in Georgia, we’re still having highs in the middle 80s.
I’m seeing photos on Instagram and Facebook of everyone up north picking apples, going to pumpkin patches. We don’t have those around here. Yes we can go buy a pumpkin but it’s not the same.
Our big fall crop is Pecans. We still have another month before the nuts will start to drop. I’m hoping the trees got enough rain this summer so we have a good crop. We eat pecans like candy around my house. I’m now down to my last bag in the freezer so I’m hoarding them.
The recipe has to be really good for me to use some of my precious pecans.
This Pecan Praline Blondies recipe is worth it. A Blondie is like a Brownie but no chocolate. You get that crisp thin layer of crust on top and then the center is chewy and moist. Just like a brownie, you’ll either favor the corners and edges or the center bars. I’m a corner girl myself. I love that crisp outer edge.
The vanilla caramel flavor of these bars is addictive. Combine it with good Georgia Pecans, and you won’t be able to stop at just one bar (or three!)
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This is a sticky batter and will stick to the pan if you use cooking spray. Use shortening to grease pan.
recipe source ChocolateChocolateandmore.comPecan Praline Blondies
Ingredients
Instructions
Notes
Want more pecan recipes?
Praline Pecan Fudge Swirl Ice Cream
Sea Salted Praline Pecan Clusters from Melissa’s Southern Style Kitchen
Triple Nut Tart from Hoosier Homemade
Butter Pecan Toffee Cookies from Couponing & Cooking
Stephanie+@+Back+For+Seconds says
October 2, 2014 at 10:08 pmOh my. These look heavenly, Joan!!
Lauren @ Imperfect and Fabulous says
October 2, 2014 at 11:08 pmI am so ready for fall weather. It’s in the high 90s here right now, ugh! This recipe sounds worth turning on the oven for though. Yum, yum!
Amanda says
October 2, 2014 at 11:47 pmOh my word, these look amazing!
sue/the view from great island says
October 3, 2014 at 12:58 amThese bars pretty much sum up everything that I love about dessert!
Lucia says
October 3, 2014 at 1:20 pmThese are the most delicious-looking blondies I have ever seen! I just can’t wait to make them. Thank you for the recipe.
Joan Hayes says
October 4, 2014 at 8:45 amHope you enjoy them, every one here LOVED these!
Becca+from+It's+Yummi! says
October 5, 2014 at 11:53 amI absolutely adore blondies, and the fact that you tossed in pralines? I think I love you!
Lindsey @ American Heritage Cooking says
October 5, 2014 at 7:34 pmThese blondies look delicious! Soft and chewy…just the way I like them!
Kayle+(The+Cooking+Actress) says
October 8, 2014 at 2:34 pmohhhhhhhhhhhhhhhh. I love praline and I;m so jealous that pecans are Georgia’s fall harvest-sounds delish to me! Love these blondies!!
Laura+Dembowski says
October 9, 2014 at 8:37 amI think I’d want to eat the whole pan of these. The nuttiness of the brown butter with the pecans sounds perfect.
Joan Hayes says
October 11, 2014 at 5:03 pmThese bars are had to resist. I think I ate 4 before realizing I needed to get them out of the house, fast!
Kyla @HouseOfHipsters says
October 14, 2014 at 10:19 amPinned! Found you on the Monday Funday link up! I love pecans and anything praline! Can’t wait to try this out!
Yvette N. says
October 26, 2014 at 2:49 pmI made your Pecan Praline Blondies, and they were absolutely delicious. They were a big hit with everyone who tried them!
Dani says
November 23, 2014 at 11:01 pmThese were delicious – thanks for sharing! Am thinking I will try with salted butter next time as hubby and I have been adding a little coarse salt to the top of each brownie. Thank goodness for today’s run – can’t stop eating them.
Joan Hayes says
November 25, 2014 at 10:54 pmOf you like the salty taste, I’d recommend sticking with the unsalted butter for the batter then sprinkling some of the course salt on top, just before baking. I think I’ll have to try that on my next batch, I love the sweet/salty combo!
Diane Merriman says
March 16, 2015 at 11:50 ami love anything “pecan praline”! Did you have to wait for brown sugar/butter mixture to cool before adding eggs? Or did you temper eggs?
Joan Hayes says
March 16, 2015 at 9:42 pmYes, let the butter/brown sugar mixture cool enough so the eggs don’t cook.
Angela ross says
July 31, 2015 at 10:05 amThese brownies are delicious, though, they taste more like pecan pie, than a praline. These will make the perfect dessert, after a classic red beans and rice dinner.