Chocolate Praline Squares Recipes

CHOCOLATE-TOPPED PRALINES

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
• Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
• Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.

CHOCOLATE PRALINE SQUARES

Steps:

• 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 light brown.
• 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.
• 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.
• 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 curl).

HERSHEY'S CHOCOLATE PRALINES

Steps:

• Line 2 cookie sheets with wax paper.
• In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
• Cook over medium heat,stirring constantly until mixture boils.
• Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
• Remove from heat.
• Add butter and vanilla.
• DO NOT STIR.
• Cool at room temperature to 160 degrees.
• Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
• Quickly drop by teaspoonfuls onto cookie sheet.
• Cool.
• Store covered.

PRALINE SQUARES

Steps:

• Melt shortning in saucepan over low heat.
• Remove from heat and mix in sugar egg and vanilla.
• Stir in remaining ingredients.
• Spread in greased 9 x 13-inch pan.
• Bake 25 minutes at 350°F.
• While warm, cut into squares.

CHOCOLATE PRALINE

Steps:

• Melt butter, sugar, cocoa powder and syrup in a large bowl. Add crushed biscuits and sultanas and stir well.
• Spead mixture onto a baking sheet so it is about 1.5cm thick. Allow to cool 15 mins.
• Melt chocolate and spread over top. Allow to cool 45 mins and cut into small (3cm) squares.