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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Praline Brookies Recipe

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This recipe for Praline Brookies is from To Honor Granny, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box (19.5 oz) fudge brownie mix
1/2 c. vegetable oil
1/4 c. water
2 eggs
1/4 c. butter
1/4 c. milk
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. coarsely chopped pecans
1/2 tsp. vanilla
1 roll (18 oz.) refrigerated chocolate chip cookies
Vanilla ice cream, if desired
Directions:
Directions:
Heat over to 350ºF. Spray 13x9 inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes.

Meanwhile, in 2 qt. saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low;simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked.

Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 splices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.)

Bake 23-28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 x 4 rows. If serving with ice cream as dessert, cool 20-30 minutes; cut into 4 x 3 rows.
Number Of Servings:
Number Of Servings:
24 bars
Preparation Time:
Preparation Time:
20 minutes; Ready in 60 minutes

 

 

 

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