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Buttermilk Pecan Praline Icebox Bars
300 min · 45 min hands-on · over 2 sittings
0 of 13 checked.
220
g
plain flour
— approx. 3½ dl; plus a little for dusting
120
g
pecans
— toasted, then chopped
100
g
light brown sugar
— approx. 1 dl, packed; for the base and praline
170
g
unsalted butter
— melted and cooled slightly
½
tsp
fine sea salt
300
ml
double cream
200
ml
buttermilk
4
egg yolks
3
tbsp
cornflour
2
tsp
vanilla extract
150
g
caster sugar
— approx. 1¾ dl; for the praline
1
tsp
lemon juice
a pinch
flaky sea salt
— to finish
(optional)
You’ll need
Baking dish
Mixing bowl
Whisk
Saucepan
Sheet pan
Chef's knife
no chef's knife? Santoku or Vegetable knife (nakiri) works
Cutting board
Wooden spoon (optional)
Digital scale (optional)