Name: New Orleans Pecan Squares Pralines
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 1/4 cups granulated sugar; 1 1/4 cups light brown sugar; 1/2 cup unsalted butter, softened; 4 large eggs; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 1/2 cups all-purpose flour; 2 cups chopped pecans

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New Orleans Pecan Squares Pralines are my go-to when I want a sweet treat that feels indulgent, festive, and full of Southern charm. These chewy, buttery bars are a cross between classic pralines and pecan pie, all baked into perfect squares. Rich with brown sugar, loaded with pecans, and kissed with vanilla, they’re a warm, sweet bite of New Orleans in every square.

Why You’ll Love This Recipe

I love how these bars deliver all the rich, caramelized flavor of traditional pralines without the fuss of candy-making. They’re easy to mix, bake, and cut—no thermometer, no stovetop stirring, just one pan and a lot of reward. With that perfect combo of crunch from the pecans and gooey richness from the brown sugar blend, these praline squares always satisfy my sweet tooth. New Orleans Pecan Squares Pralines

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/4 cups granulated sugar
1 1/4 cups light brown sugar
1/2 cup unsalted butter (softened)
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 cups chopped pecans

Directions

Preheat and Prep: I start by preheating the oven to 350°F and greasing a 9×13-inch baking dish or lining it with parchment paper for easy removal.
Cream the Sugars and Butter: In a large mixing bowl, I cream together the granulated sugar, brown sugar, and butter until light and fluffy.
Add the Wet Ingredients: I beat in the eggs one at a time, then stir in the vanilla extract and salt until smooth.
Mix in Flour and Pecans: I gently fold in the flour until just combined, then stir in the chopped pecans.
Bake: I spread the thick batter evenly into the prepared pan and bake for about 35–40 minutes, or until the top is golden brown and a toothpick comes out mostly clean (a few crumbs are okay).
Cool and Cut: I let the bars cool completely in the pan before slicing into squares. The texture is even better once they’ve had time to set.

Servings and timing

Servings: 20 squares
Prep time: 15 minutes
Bake time: 35–40 minutes
Total time: ~55 minutes

Variations

Sometimes I like to add a pinch of cinnamon or a splash of bourbon to deepen the flavor. If I’m feeling extra decadent, I’ll drizzle a little caramel sauce on top or mix in some chocolate chips for a praline-chocolate twist. Toasting the pecans beforehand also takes things up a notch with even more nuttiness.

Storage/Reheating

I store these praline squares in an airtight container at room temperature for up to 5 days. They also freeze beautifully—just wrap them tightly and freeze for up to 2 months. When I want to reheat a square, I pop it in the microwave for about 10–15 seconds for that fresh-baked feel.

FAQs

Can I use dark brown sugar instead of light?

Yes, I’ve done that when I wanted a deeper molasses flavor. It makes the bars even richer.

Can I toast the pecans first?

Definitely. I like to toast them in a dry skillet or in the oven for 5–7 minutes to bring out their full flavor before mixing them in.

Can I make these gluten-free?

I haven’t tried it, but using a 1:1 gluten-free flour blend should work. I’d just watch the texture and baking time.

Do these need to be refrigerated?

No, I keep them at room temperature unless it’s particularly warm. They hold their texture best in a cool, dry place.

Can I make them in advance?

Absolutely. I often bake them a day ahead—they’re even better once they’ve had time to sit and the flavors meld together.

Conclusion

New Orleans Pecan Squares Pralines are one of those timeless desserts I can whip up for a party, a potluck, or just a night when I want something sweet and satisfying. With buttery richness, crunchy pecans, and that signature praline flavor, these bars capture everything I love about Southern sweets—no candy thermometer required.