My good friend, Erin, from Texanerin Baking wrote a cookbook! It’s called the The Sweet Side of Ancient Grains. I’ve had it for a few months and have been trying the recipes when I get an itch to bake a sweet treat! They’ve all be amazing, but these pecan praline bars are my favorite.

I’ve made these a few times and every time they turn out just delicious. They’re always the hit at the party and would be a perfect (and easy) addition to your Thanksgiving meals this week! I bet you have all of the ingredients already, too!

You can buy her book on Amazon right now! Great Christmas presents…hint, hint.

Pecan Praline Blondies

by Texanerin Baking from The Sweet Side of Ancient Grains

Ingredients

• 6 tablespoons unsalted butter, melted and cooled slightly
• 2/3 cup light brown sugar
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 3/4 teaspoon salt
• 1 cup + 2 tablespoons white whole wheat flour
• (topping) 2 tablespoons unsalted butter
• (topping) 1/2 cup light brown sugar
• (topping) 1/8 teaspoon salt
• (topping) 1 teaspoon vanilla extract
• (topping) 1 cup chopped pecans

How-To

1. Preheat the oven to 350°F and line an 8×8 inch pan with parchment paper.
2. In a large bowl, stir the melted butter, sugar, maple syrup and vanilla. Add in the egg and whisk until combined. Fold in the salt and flour until there are only a few streaks of flour remaining. Pour into the prepared pan.
3. For the topping, melt the butter in a small sauce pan over medium heat. Stir in the sugar, salt and vanilla. Add in the pecans and continue to stir occasionally until the mixture starts to bubble and sizzle. Spoon the topping over the blondie batter.
4. Bake for 20-25 minutes or until the middle is set and it’s lightly browned. Allow them to cool completely before removing the blondies from the pan via the parchment paper. Cut into squares and enjoy!
5. Store in an airtight container at room temperature for up to 3 days (if they last that long!).

Servings: 16 blondies

I received a complimentary copy of the cookbook. All opinions are my own. Please read my disclosure policy for further information.