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SMUCKER'S® Praline Bars

SMUCKER'S® Praline Bars

SMUCKER'S(R)

SMUCKER'S®

A creamy almond-brickle mixture over a sweet, buttery vanilla layer is drizzled with caramel for a sweet and elegant confection.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Crust: Heat oven to 350 degrees F. Mix butter, sugar and vanilla with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until blended. Press onto bottom of a 9x13 inch baking pan.
  2. Bake 20 to 23 minutes until lightly browned.
  3. Filling: Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix well. Stir in chips. Pour over crust. Drop teaspoonfuls of caramel topping over cream cheese mixture. Gently run a knife through the batter to swirl the caramel topping.
  4. Bake 30 minutes more. Cool in pan on wire rack. Refrigerate. Cut into bars.
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Reviews

OxEyed
11

OxEyed

6/7/2011

Have made this twice so far, each time substituting butterscotch chips for almond brickle and chocolate sauce for caramel. Chilled, they're very good and are a rich dessert. I would like to try making these with the original ingredients, but I never seem to have them on hand!

abapplez
9

abapplez

11/20/2011

These are excellent. Everyone loves them! Followed the recipe, using the Hot Caramel Ice Cream Topping in place of the Spoonable and it worked out great. The caramel was thinner than the spoonable and baked down into the bars so I added a small amount to the tops before serving. The crust amount and texture is a perfect pair to the creamy filling with a little crunch from the brickle chips. This is going to be a great addition to my holiday baking this year!!

dana
6

dana

1/21/2010

excellent, didnt change a thing and it was fabulous

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