1/2 cup butter
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 cup evaporated milk
1 1/2 cups toasted pecans
In a medium saucepan, melt butter.
When butter is melted, add granulated sugar and heat until it is also melted. Then stir in brown sugar and continue cooking until the brown sugar is melted.
Stir in evaporated milk and bring mixture to a rapid boil. You want to boil to a soft-ball temperature or 236 degrees on a candy thermometer.
Remove from heat and mix in pecans.
Bar Cookie Mixture:
2 C. all-purpose flour
1 t. baking powder
1/4 t. baking soda
1 1/2 cups butter
1 C. packed brown sugar
2 t. vanilla
2 T. evaporated milk
1 (3.3-oz.) pkg. cheesecake instant pudding mix
Mix together flour, baking powder and baking soda and set aside.
In a large bowl, mix butter and brown sugar together until well blended. Mix in eggs, vanilla and evaporated milk.
Slowly beat in pudding mix. Add flour mixture slowly and mix until well blended.
Pour batter into a 9×15-inch jelly-roll pan that has been lined with foil and greased. Bake bars at 350 degrees for 25 minutes.
Remove bars from oven and drizzle praline mixture over all the bars and return to oven to continue baking for 25 minutes more.