Sunday, December 16, 2018

Brown Sugar Praline Squares



I love Caramel Bars from  Goldilocks. I remember when my children were little and we were still living in the Philippines, I would always buy a box or two and like a child at heart I will dig in and enjoy together with my kids.. ha ha ha! Yes, I am that type of a Mom.. whatever is delicious with my children, then its a high five with me. The first few years, I missed these bars terribly and in cases we go home, I hoard a lot.. but those were the days. I learned to let go because my little children have grown up and they forgot it. Well, I learned to let go but I never forget. Then two years ago, I desperately wanted it again. I tried my best to make these bars but as always something was not right. I googled a lot but that didn't help me. 

Until, I found this book circa  1970's , inside has  this recipe and I just felt right about it. I thought it might be like that and I've made my mental calculations. Of course, I made some changes..the caramel bars from Goldilocks has no caramel actually, I realized the contents are mostly sugar, flour and chemical terms. I now have the understanding how awful was that. I never crave of Caramel Bars from Goldilocks anymore, instead I ran away from it. I will touch, take a look and smell and put it down right away..ohh seriously.....Here is the recipe. Since its Christmas time, I added a kick, yes.. a kinda kick of a rum

Ingredients
For the Praline Mixture:
1/2 cup brown sugar 
1/4 cup butter
2 tbsp light corn syrup
1 tsp rum flavor or 2 tbsp dark rum
1/2 cup sliced almonds with/out skin
Directions:
Prepare a tray or baking pan. Line with parchment paper.
Combine sugar, butter and light corn syrup in a sauce pan. Stir over low heat until properly melted.
Add the rum flavor or dark rum. Mix gently
Pour the mixture on to the prepared pan, sprinkle all the nuts. Set aside.
For the squares:
1 cup caster sugar
1/2 cup unsalted butter
3 eggs
1 1/2 cup self raising flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp rum flavor or 2 tbsp dark rum 
1 tsp vanilla
Direction:
Combine flour, baking powder and salt. Set aside.
Using your mixer, cream sugar and butter, add in the eggs one at a time.
Then add the flour mixture, mix in a low pressure until well combined.
Add the rum flavor or dark rum, mix well.
Spread the mixture over the tray. Bake at 180 ( 350 ) for 22 minutes.
Let it rest for 10 minutes,then place in the fridge for 6 hours or overnight before slicing.
When slicing, turn it upside down, take out the parchment paper slowly then slice.
Next, begin to get some slices, 5 slices at once or if you're like me, get one at a time for like 5 times or until everything is gone. But make sure to count first..so that you know what is equal sharing. Don't cheat, no excuses.. I know its delicious..but please equal sharing means pure love.. ha ha ha!

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10 comments:

  1. Oh these sound wonderful! Sweet and decadent! Thanks for sharing at the What's for Dinner Party. Have a wonderful week!

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    Replies
    1. Thank you Cindy. I know this is kinda late but just the same happy new year. The festive season made me so busy. Have a lovely weekend

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  2. I will love your Brown Sugar Praline Squares, they look fantastic!

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  3. These look so divine!! I love caramel bars, too. :D Thank you for sharing at Fiesta Friday party. x

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    Replies
    1. Thank you Jhuls, ha ha ha, I know we both miss it. Have a great weekend.

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  4. I love anything with praline! Your Brown Sugar Praline Squares look fantastic, Mareliz! These are extra special as you made because you were inspired by a happy memory! I love how our memories influence our cooking. Thank you so much for being a part of the Hearth and Soul Link Party. Hope to see you at the Christmas edition of the party which is open now! I'm featuring this post at the party this week! Merry Christmas!

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    Replies
    1. Happy New Year April and thank you for the visit and likewise for the feature. Have a lovely weekend.

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  5. Thank you for sharing these tasty treats with Fiesta Friday!

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    Replies
    1. Thank you for coming over. have a lovely week ahead.

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