Best 4 Praline Shortbread Squares Recipes

Indulge in the delectable Praline Shortbread Squares, a harmonious blend of buttery shortbread crust and a luscious praline filling, topped with a decadent chocolate ganache. These delightful treats are perfect for any occasion, from intimate gatherings to festive celebrations. With a symphony of textures and flavors, these squares promise an unforgettable taste experience. Dive into the detailed recipe to unveil the secrets behind this culinary masterpiece, along with variations and additional recipes to tantalize your taste buds. Discover the secrets of creating the perfect shortbread crust, achieving a smooth and creamy praline filling, and mastering the art of a rich chocolate ganache. Enhance your baking repertoire with tips on customizing these squares to suit your preferences, such as adding nuts, dried fruits, or a hint of spice. Let your creativity shine as you explore the world of Praline Shortbread Squares, a delightful journey for both novice and experienced bakers.

Here are our top 4 tried and tested recipes!

PECAN SHORTBREAD SQUARES

Pecan Shortbread Squares image

With a buttery shortbread crust and rich caramel-pecan topping, these pecan squares make a wonderful potluck dessert for the holidays.

Provided by Jennifer Segal

Categories Desserts

Time 1h

Yield 16 ({2-inch|5-cm}) squares

Number Of Ingredients 12

Ingredients

¾ cup all-purpose flour, spooned into measuring cup and leveled-off
¼ cup cornstarch
½ cup Confectioners' sugar
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into 1-inch pieces
12 tablespoons (1½ sticks) unsalted butter
¾ cup packed light brown sugar
3 tablespoons honey
½ teaspoon vanilla extract
Generous pinch salt
2 tablespoons heavy whipping cream
3 cups coarsely chopped pecans

Steps:

Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
Place the flour, cornstarch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. It will seem dry; that's okay. Transfer mixture to the prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350° F. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
Pour pecan mixture over crust (it's fine if the crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap with the layers separated by wax or parchment paper. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 357, Fat 29 g, Carbohydrate 26 g, Protein 3 g, SaturatedFat 11 g, Sugar 18 g, Fiber 2 g, Sodium 88 mg, Cholesterol 41 mg

SHORTBREAD COOKIE BARS

Shortbread Cookie Bars image

These melt-in-your-mouth Shortbread Cookie Bars feature a yummy layer of jam nestled between two delicious layers of shortbread. Easy to make and super delicious.

Provided by Two Sisters Crafting

Categories Brownies and Bars

Time 25m

Number Of Ingredients 5

Ingredients

2 cups Butter (Sweet Cream Salted Butter, softened to room temperature)
1 1/4 cups Powdered Sugar
4 1/2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1 16 oz. Jar of the Jam of your choice (equivalent of 1 1/2 cups)

Steps:

Add butter to a mixer and cream until fluffy (2-3 minutes.)
Add Powdered Sugar and mix until combined.
Add Baking Soda with the Flour (one cup at a time) and mixed just until combined.
Divide the dough into two equal portions. Wrap one in plastic wrap and refrigerate.
Press half of the dough into a parchment paper-lined baking pan (we used a 7x11" Brownie Pan to have a little bit of a thicker shortbread layer but a 9x13" pan will work too.)
Bake the Shortbread crust in an oven preheated to 325 degrees for 20 minutes.
Remove the pan from the oven. It should be a little bit brown, just around the edges of the crust.
Stir the jam to smooth it out and then pour it into the center of the pan. Smooth the jam over the entire cookie crust.
Take the second portion of shortbread dough out of the refrigerator. Scatter pieces of the dough on the top of the jam.
Increase the oven temperature to 375 and place the pan back in the oven. Cook the cookie bars for an additional 15 minutes or until the top is a light golden brown.
Allow the cookies to cool completely before cutting into individual cookie bar pieces.

Nutrition Facts : Calories 394 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 206 grams sodium, Sugar 20 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

SHORTBREAD SQUARES

Shortbread Squares image

Here's a traditional shortbread recipe that's perfect with a cup of hot tea or coffee. It's a favorite during the holidays. -G. C. Mayhew, Grass Valley, California

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 6 dozen.

Number Of Ingredients 4

Ingredients

2 cups butter, softened
1 cup sifted confectioners' sugar
3-1/2 cups all-purpose flour
1/2 cup cornstarch

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture. , Pat into an ungreased 15x10x1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm.

Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

SIMPLE SHORTBREAD SQUARES

Simple Shortbread Squares image

My favorite Christmas cookie! They absolutely melt in your mouth!

Provided by Karen Semmelrock

Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes

Time 2h45m

Yield 120

Number Of Ingredients 5

Ingredients

4 cups all-purpose flour
2 tablespoons all-purpose flour
2 cups butter at room temperature
1 cup white sugar
1 tablespoon colored sugar, or to taste

Steps:

Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch baking pan.
Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper.
Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled.
Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.

Nutrition Facts : Calories 49.6 calories, Carbohydrate 5.1 g, Cholesterol 8.1 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 21.9 mg, Sugar 1.8 g

Tips:

Use high-quality ingredients: The better the ingredients, the better the shortbread squares will taste. Look for unsweetened butter, all-purpose flour, granulated sugar, and pecans.
Cream the butter and sugar until light and fluffy: This will help to incorporate air into the dough, resulting in a lighter, more tender shortbread. Beat the butter and sugar together for at least 2 minutes, or until the mixture is pale yellow and fluffy.
Add the flour gradually: Adding the flour all at once can make the dough tough. Instead, add it in small increments, mixing until just combined. This will help to prevent the dough from becoming overworked.
Chill the dough before baking: Chilling the dough will help to firm it up and make it easier to handle. Chill the dough for at least 30 minutes before rolling it out. This step is important for the shortbread squares to keep their shape while baking.
Bake the shortbread squares until golden brown: The shortbread squares should be baked until they are just golden brown around the edges. Overbaking will make the shortbread squares dry and crumbly. Keep an eye on the shortbread squares while they are baking, and remove them from the oven as soon as they are done.
Let the shortbread squares cool completely before cutting them: The shortbread squares will be very fragile when they are hot. Let them cool completely before cutting them into squares, or they will fall apart.