The creamy butter, rich brown sugar, and perfectly oven-toasted pecans melt together flawlessly. Wicked AF is an easy, irresistible, and wickedly habit-forming treat. Trust us when we say they’ll disappear fast, and of course, they’ll be requested again and again.
Fair warning: once this praline genie is out of the bottle, there’s nothing you can do. You will give in to the crunchy, buttery decadence in all its glory.
They’re exceptional on their own or served alongside French vanilla ice cream. Kick it up a notch with Haagen-Dazs Bourbon Vanilla Bean Truffle ice cream. Insanely delicious!
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These mouthwatering treats also make a fabulous hostess gift. Additionally, they pair perfectly with a strong cup of coffee. Great anytime you need a sweet/caffeine pick-me-up. Honestly, there’s never a time NOT to enjoy these blissfully indulgent nuggets!
Are you invited to parties because of YOU, or because you bring Wicked AF Praline Bliss? Probably the latter. Don’t blame us though – we told you they were WICKED!
The original Praline was innovated in France in the 17th Century. A French diplomat was known for giving bundles of decadent pralines to his prospective lovers.
These small squares were so delicious, they became popular throughout Europe. The first Pralines were a combination of caramel and almonds. Of course, the praline recipe spread and changed over the years.
Interestingly the Praline recipe was brought to New Orleans by French Nuns. These Ursine Nuns helped prepare young women for marriage. As part of this training, the Nuns taught the young ladies to make pecan pralines from scratch.
At the time, almonds were unavailable in Louisiana- but Pecans were plentiful, and locally grown. The wonder of these caramelized pecan desserts spread across the region.
In the 19th Century, poor women, and women of color began selling these popular treats to tourists and residents. The pralines offered an income that otherwise would not have been available to these ladies They became known as Pralinières
Vegan / Gluten-Free Alternatives:
(These options are not tested by Cuss Kitchen®)
What the FAQ?
Praline is that sinful cooked gooey mixture of sugar nuts and vanilla – In the South it usually includes Pecans.
It could be that your Praline wet vs. dry ingredient ratio is off. It could be too much humidity in the air. Lastly you may not be cooking at the right temperature(Consider a candy thermometer).
Un even heat can cause your Praline mix to crystalize. HINT: Be sure to pre-measure ingredients and have them ready to add. Once the sugar starts to boil, you need to move quickly.
They can be affected by heat over 80 degrees. Always best to store out of the sunlight and excessive temperatures.
10 Responses
I just made these. So crunchy and delicious. I think I’m going to have to run to the store to get ice cream to go with it.
So happy you love them as much as we do, thanks for sharing! And great idea to serve Wicked AF with ice cream—FABULOUS!
This pecan praline bar recipe is so yummy! It’s like having a crunchy pecan pie without having to make a crust. Additionally, the bars are easily portable so I send a few home with my guest.
Thank you, Stephanie! You hit the nail on the head, these bars are great for giving. A perfect homemade giftable!
Great texture, love the caramely buttery flavors. Easy to follow recipe, thanks!
You’re welcome, Irena – thank you for sharing your feedback!
These bars truly are bliss! Great with a cup of coffee!
These are wicked and very difficult to stop eating! I get lots of compliments on these.
Everyone makes a huge fuss every time I bring these bars…they must be wicked!
Just came back to this recipe- craving!
These are delicious