Bourbon Praline Candy Bars W Bittersweet
Source of Recipe
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List of Ingredients
3 sticks unsalted butter, softened (divided use)
2 � cups packed light brown sugar (divided use)
1 large egg, separated
2 cups flour
1/8 teaspoon salt
2 tablespoons granulated sugar
� cup dark corn syrup
� cup heavy cream
2 cups chopped pecans
2 tablespoons bourbon
1 tablespoon vanilla
Pinch salt
1 � ounces bittersweet chocolate, chopped (about 1/4 cup), melted
Directions:
Preheat oven to 350 F. Set aside 9x13-inch baking pan.
For crust, use mixer to cream 2 sticks butter and 1 1/2 cups brown sugar until light and fluffy. Add egg yolk. Mix well. Add flour and salt. Mix until smooth. Transfer to pan. Use spatula to spread evenly. Place piece of plastic over surface and gently press into place. Remove plastic.
Use small whisk to mix egg white until foamy. Lightly brush over dough; some will be left over.
Bake until puffed and lightly browned, about 20 minutes. Transfer to rack; let rest 15 minutes.
Meanwhile, for praline topping, place remaining stick butter, remaining 1 cup brown sugar, granulated sugar and corn syrup in small, heavy saucepan over medium low heat. Slowly bring to boil, stirring often. Let boil 1 minute. Add cream and stir until smooth. Stir in pecans, bourbon, vanilla and salt. Pour filling over crust; tilt pan to spread evenly.
Bake until topping is dark brown and bubbly (bubbles will be large at first, then smaller and closer together), about 25 minutes. Cool completely. Cut into 24 squares. Use fork to drizzle melted chocolate over surface. May take several hours for praline to firm up completely. Can be baked 2 days ahead and kept at room temperature in airtight container. Separate each layer of cookies with wax paper. Makes 24 squares.
Recipe
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