Chocolate Praline Squares
1. For crust, stir together flour and
powdered sugar. Cut in the 3/4 cup butter until pieces are the size of
small peas. Stir in the 1 1/2 cups pecans. Press into a lightly greased
13x9x2-inch baking pan. Bake in a 325 degree F oven 25 minutes or until
2. For filling, in a medium saucepan combine
light and dark corn syrups, brown sugar, and the 1/4 cup butter. Bring
to boiling over medium heat, stirring constantly. Remove from heat. Beat
eggs with an electric mixer on low speed until mixed. Continue beating,
slowly adding hot mixture. Stir in 2 cups pecans, peel, and vanilla.
3. Pour filling onto crust. Sprinkle with
chocolate pieces. Bake in a 350 degree F oven for 35 to 40 minutes or
until center is set. Cool on a wire rack; chill to store. To serve, cut
into squares. If desired, serve with Orange Cream and additional finely
shredded orange peel. Makes 24 squares.
Orange Cream: Combine 1 cup whipping cream, 2
tablespoons sugar, and 2 tablespoons dairy sour cream; beat until
mixture starts to thicken. Add 1 tablespoon orange liqueur or 1/2
teaspoon orange extract, 1/2 teaspoon finely shredded orange peel, and
1/2 teaspoon vanilla; beat on low speed just until soft peaks form (tips
For bottom layer, stir together oats,
the 1/2 cup flour, the brown sugar, and baking soda. Stir in the 1/2 cup
melted butter. Pat mixture into the bottom of an ungreased
11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.