And here is the second sauce for the chocolate waffle dessert bar, this one is to die for, like eat it right out of the jar, no ice cream or chocolate waffles required! (not that I’m going to do that right after I finish this post and no, that’s not why there’s a spoon in the jar . . .  ok, maybe it is).  Found this on a blog called “A Southern Fairy Tale” and here is the link:  http://asouthernfairytale.com/2011/09/24/southern-praline-sauce/.  Must hurry and type, sauce is calling to me!

1 1/4 cup chopped pecans

7 tablespoons butter, divided

1 1/2 cups brown sugar

3 tablespoons flour

3/4 cup light corn syrup

2/3 cup evaporated milk

1  Place chopped pecans in a microwave safe dish with 3 tablespoons butter.

2  Cook for 8 – 10 minutes (this was WAY too long in my microwave, I burned the first batch of pecans and Bob had to go to the store and buy another bag for me, expensive mistake, it only took about 4 minutes so watch them carefully!), stirring twice.  Watch the pecans closely to not burn them.  (She’s not kidding!)

3  In another microwave safe bowl (she and I both used a glass batter bowl like from Pampered Chef because it has a lip for pouring) place remaining butter and heat until melted.

4  Whisk in brown sugar, flour and light corn syrup until blended.

5  Cook on high 6 – 8 minutes, stirring twice, until the sugar is dissolved.

6  Add in evaporated milk and pecans and stir well.

7  Pour into jars.

The sauce will last 3 weeks in the fridge once opened and a couple of months unopened.