Best 3 Pumpkin Praline Bars Recipes
Indulge in the delightful symphony of flavors with our tantalizing Pumpkin Praline Bars. These delectable treats are a harmonious blend of sweet pumpkin puree, aromatic spices, and a luscious praline topping that will tantalize your taste buds. Each bite offers a textural contrast between the soft, moist pumpkin filling and the crunchy, buttery praline topping. Perfect for festive gatherings or as a sweet treat to enjoy at home, these bars are sure to be a hit with pumpkin and praline enthusiasts alike.
Our collection of recipes takes you on a culinary journey, offering variations of this classic dessert. From the traditional Pumpkin Praline Bars, featuring a rich praline topping made with pecans and brown sugar, to the indulgent Chocolate Pumpkin Praline Bars, which combine the flavors of pumpkin and chocolate for a decadent twist. For those seeking a gluten-free option, we have included a recipe for Gluten-Free Pumpkin Praline Bars, ensuring everyone can savor these delectable treats.
Additionally, we offer a recipe for Pumpkin Praline Cheesecake Bars, a luxurious dessert that combines the creamy texture of cheesecake with the classic flavors of pumpkin and praline. And for those who prefer individual-sized treats, our Pumpkin Praline Muffins provide a delightful grab-and-go option.
No matter which recipe you choose, these Pumpkin Praline Bars promise an explosion of flavors and textures that will leave you craving more. So gather your ingredients, preheat your oven, and embark on a baking adventure that will fill your home with the irresistible aromas of fall.
PUMPKIN-WALNUT PRALINE BARS
These bars have a pumpkin pie filling and are terrific smothered in the buttery, nutty praline topping. Adapted from Food&Wine magazine(Oct. 2005). Enjoy! This is definately a Southern recipe, using pecans which are grown in Georgia!
Provided by Sharon123
Categories Dessert
Time 1h20m
Yield 16 bars
Number Of Ingredients 15
Steps:
- Make the Pastry:.
- In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
- Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
- Make the filling:.
- In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
- Make the Topping:.
- In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
- Note: the bars can be refrigerated up to 3 days.
PUMPKIN CHEESE PRALINE BARS
These are yummy, creamy & pretty swirled bars. Store cooled bars in an airtight container for up to 1 week in the refrigerator, or wrap tightly and freeze for up to 2 months.
Provided by Rita1652
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper; brush pan with softened butter.
- Prepare pumpkin batter;
- In an electric mixer on medium speed, mix together brown sugar, cinnamon, ginger, cloves, baking powder and baking soda for about 30 seconds, until evenly combined. Add butter, eggs and pumpkin; beat on medium speed for 2 minutes, until smooth. Scrape bowl with rubber spatula. Add flour all at once; beat on low speed for 30 seconds, until flour is evenly blended inches.
- Pour half the pumpkin batter into prepared pan. Reserve other half in a small bowl, scraping mixing bowl well.
- Using the same mixing bowl, prepare cream cheese batter:
- Beat cream cheese, egg and extracts on medium speed for abut 2 minutes, until fluffy and smooth. Add sugar; beat on medium speed for about 1 minute. Spread cream cheese batter over pumpkin batter in pan.
- Pour reserved pumpkin batter over cream cheese layer. Using a rubber spatula, cut through the batter several times through the length of the pan, then through the width of the pan, to create a marbled effect.
- Prepare topping:
- Using an electric mixer on medium speed, beat butter and brown sugar for 2 minutes, until fluffy and light in color. Add flour and pecans; bet on low speed for about 1 minute. The mixture will be crumbly.
- Sprinkle crumbs evenly over marbled batter.
- Bake for 30 to 35 minutes. When done, the topping will have begun to brown and the top will feel slightly firm when touched gently with your fingertip. Remove from oven; let cool completely on wire rack; cut into bars.
Nutrition Facts : Calories 215.2, Fat 12.2, SaturatedFat 5.9, Cholesterol 48.9, Sodium 78.1, Carbohydrate 24.8, Fiber 0.8, Sugar 16.7, Protein 2.7
PUMPKIN PRALINE BARS RECIPE - (4.7/5)
Provided by carvalhohm
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 8 x 8-inch baking pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray. Stir cookie mix and 1/2 cup melted butter in medium bowl with fork until evenly moistened. Press into bottom of prepared pan. Bake 10 minutes. Whisk egg in medium bowl. Whisk in corn syrup, 2 tablespoons melted butter and vanilla until blended. Stir in pecans. Spread evenly over partially baked layer. Bake 23 to 25 minutes or until topping is set and golden brown. Cool 15 minutes. Remove from pan using edges of foil. Place on cutting board. Pull foil away from sides of bars. Cool completely. Trim outer edge before cutting into bars.
Tips:
- For a richer praline filling, use brown sugar instead of granulated sugar.
- If you don't have a food processor, you can chop the pecans by hand. Just be sure to chop them finely.
- To make the bars easier to cut, chill them in the refrigerator for at least 30 minutes before serving.
- These bars can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
Pumpkin Praline Bars are the perfect fall dessert. They're easy to make, delicious, and sure to be a hit with everyone who tries them. With a moist pumpkin cake layer, a creamy praline filling, and a crunchy pecan streusel topping, these bars are sure to satisfy your sweet tooth. So next time you're looking for a special treat, give these Pumpkin Praline Bars a try. You won't be disappointed!
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