Chewy Praline Bars
Source of Recipe
Family Circle Magazine
List of Ingredients
1 3/4 cups unsifted all-purpose flour
1/2 teaspoon salt
1/3 cup unsalted butter, at room temperature
1/3 cup solid vegetable shortening
1 1/2 cups packed light-brown sugar
1 egg
1 teaspoon vanilla
1 cup chopped pecans
1 cup white vanilla-flavored baking chips
Recipe
. Heat oven to 375°. Coat 15 x 10 x 1-inch jelly-roll pan with cooking spray.
2. Combine flour and salt in a small bowl.
3. Beat butter, shortening and brown sugar in large bowl until smooth and creamy. Beat in egg and vanilla. Stir in flour mixture and pecans. Spread in prepared pan.
4. Bake in 375° oven 15 to 20 minutes, until lightly browned and wooden pick inserted in center comes out clean. Cool pan on rack.
5. Meanwhile, heat the baking chips in the top of a double boiler over hot, not boiling, water, stirring until chips are melted and smooth (photo 1, below).
6. Drizzle cookie with melted chips (photo 2, page 122).
7. Cut into bars. Store in tightly sealed plastic container with sheets of waxed paper between layers. If not serving right away, do not cut or drizzle with melted chips. Cover tightly with heavy-duty foil; seal in heavy-duty plastic bag, or place pan inside a large plastic container and seal; freeze. To serve, bring to room temperature, then drizzle with melted white baking chips.
For Crispy Cookies:
Replace butter-shortening combination with 3/4 cup unsalted butter (11/2 sticks), and the brown sugar with 11/2 cups granulated sugar. Instead of spreading in jelly-roll pan, grease 2 baking sheets. Drop dough by scant tablespoons onto sheet. Flatten slightly with back of spoon or spatula. Bake in 350° oven 10 to 12 minutes or until cookies are golden. Cool cookies on sheets on racks for 2 minutes. Remove cookies to racks to cool. Makes about 63 cookies.
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