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Black bottom pecan praline bars from Chewy, Gooey, Crispy, Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

  • pecans
  • eggs
  • all-purpose flour
  • butter
  • unsweetened chocolate
  • sugar

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Notes about this recipe

  • Eat Your Books

    Can substitute walnuts for pecans. See recipe for variation.

  • PatriciaScarpin on May 13, 2011

    I made these and they are out of this world! My family and friends loved them.

  • mfto on March 22, 2011

    I was disappointed in these cookies but maybe if I were a chocoholic I would like them better. I am taking them to a quilting group where there are many chocoholics. I used bittersweet rather than unsweetened chocolate following her directions. She said praline topping would spread during cooking but it didn't completely. She said to bake 20 to 25 mins until brownie bottom pulls away from side. Forget that because 20 mins is not enough time. Strangely enough, the cookies were better the next day but still the praline top was nothing special. You do not use a mixer but hand mixing is easy.

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