If You Like Pecan Sandies...

If You Like Pecan Sandies…

After yesterday’s cornbread “cake” I decided to give this Taste of the South cookbook one more try and I made some Pecan Sandie Praline Bars.  They looked tasty in the photo and I had all the ingredients so I thought they would make a good accompaniment to my potato soup. The soup was pretty basic using potatoes, onions, water, butter, and salt so I thought I would try some thing a little more involved for dessert.

In my younger years, pecan sandies were not a cookie of choice for me.  Who would want a crumbly, tan, cookie when you could have a frosted sugar cookie (my favorite) or a yummy sandwich cookie with a gooey filling?  But now, I’ve grown to appreciate the more subtle taste of a pecan sandie. Sugar cookies are still my favorite but I will save room for a pecan sandie if offered.

I looked up the origin of the name of Pecan Sandie but there was nothing definitive so I will have to entertain you with a story of my own.  When I mentioned earlier about eating potato soup, it brought to mind my great-grandmother.  I remember her as making a lot of potato soup.  That may or may not be true because I was young and you don’t always remember everything perfectly from the point of view of a child, but that is the food memory I have of her.  I talked about my other grandmother from Cleveland in another post and remembered her cabbage rolls from every visit to her.  My grandma Irene was a little more adventurous in the culinary department, but if I had to name one food I remembered her for, it would be her Sunday pot roast with potatoes and carrots.

I associate my mom with her Chicken Breast Supreme because she made it a lot for company.  I just asked my kids what they associate me with and Davis said my Crescent Chicken Balls and Olivia said Baked Ziti and Brownies.  Glad they didn’t say Cheetos and Poptarts (which may or may not be in my pantry right now!!!).

I love to revisit memories of family gatherings and the great food on the table.  It’s interesting that we can share our love for friends and family with the food choices we make.  I guess that’s one of the many things I like about cooking.

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Pecan Sandie Praline Bars

Cookie Layer:

1 cup butter, softened

1/3 cup firmly packed light brown sugar

1 large egg

2 1/4 cup all-purpose flour

1 cup finely chopped pecans

1/2 teaspoon salt

1 teaspoon vanilla

 

Praline Layer:

2/3 cup light corn syrup

1/2 cup firmly packed light brown sugar

2 large eggs

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 1/2 cups chopped pecans

1  12-ounce package semisweet or milk chocolate morsels

Preheat oven to 350 degrees.  Grease an 8X8-inch baking pan with shortening and then coat with flour.  In a medium bowl beat butter and brown sugar with a mixer until creamy.  Add egg, beating until combined.  Gradually add flour, pecans, salt, and vanilla, beating until combined.  Place mixture into bottom of prepared pan.  Bake until edges are golden brown, about 15 minutes. Let cool slightly.  For the praline layer, in a medium bowl, beat corn syrup, brown sugar, eggs, melted butter, and vanilla until combined. Fold in pecans.  Pour over slightly cooled chocolate layer.  Bake until set, about 35 minutes. Immediately sprinkle chocolate morsels over praline layer, and let melt.  Using an offset spatula, spread melted chocolate over praline layer.  Let cool to room temperature before cutting into squares.  Refrigerate for up to 3 days.

 

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