This stuff is dangerously delicious. Praline Crack is what I call it because no other name is suitable. It’s a buttery, sugary, crunchy and chewy praline twist on cracker toffee! I had to expel it from my house immediately for fear I would eat the whole pan!
Praline Cracker Toffee Recipe
I’m sorry for the title of this recipe. I do understand crack isn’t a joke. I get it.
And honestly having never done crack, I can’t compare, certainly.
But I will say that if being crouched in the bathroom hiding from the world looking shifty and scared that someone will catch me is something someone on crack might do, then yes..this is crack-like.
Because that happened. With this stupid treat. Hence the name Praline Crack. AND I have the sweats and shakes right now because I don’t have a piece. So there’s that.
The recipe is basic, and a twist on that Christmas Crack or Cracker Toffee everyone loves. But better. Sorry, it is.
So anyway, let’s talk particulars. What you have here is buttery, brown sugary, chewy, crunchy, ridiculously addicting treat.
It’s everything you want it to be.. and more.
AND it’s easy. Basically fool-proof.
How Do You Make Praline Crack?
Just line your graham crackers on an ungreased jelly roll pan.
Then melt some butter and sugar together until it comes to a boil. Let it boil for 2 minutes, stirring constantly.
Also, have some chopped pecans on hand..
Then pour that delicious butterscotch sauce over top of the graham crackers.
Spread it evenly all over…
Then sprinkle your chopped pecans all up on there…
See?
And bake it. You need to let it go until it’s bubbly all over, it’ll take 12-ish minutes.
The longer it bakes, the crunchier the sauce will get. You’re essentially making candy here…but don’t let it go too long because it will most definitely burn!
Also, I prefer mine a little softer and less “brittle” than some. My husband prefers it crispier…to each their own.
Then let it cool.
And cut it into pieces. Large pieces, people.
While it might not be the prettiest treat ever, it will absolutely be a favorite.
Love This Dessert? Try These Other Awesome Praline Recipes!
PrintPraline Crack
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Prep Time: 5 minutes -
Cook Time: 12 minutes
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Total Time: 17 minutes
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Yield: 28 servings 1x -
Category: Dessert
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Method: Oven
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Cuisine: American
Prep Time:
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PinDescription:
This stuff is dangerously delicious. Praline Crack is what I call it because no other name is suitable. It’s a buttery, sugary, crunchy and chewy praline twist on cracker toffee! I had to expel it from my house immediately for fear I would eat the whole pan!
Ingredients:
- 28 graham cracker squares
- 1 cup butter
- 1 cup light brown sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 350°F
- Line a large ungreased baking pan with sides (jelly roll pan) with graham crackers, breaking in half if necessary to line the pan.
- Melt butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow it to boil for 2 minutes, stirring constantly. Remove from heat and stir in salt and vanilla. Pour mixture over top of the graham crackers evenly, spreading to coat.
- Sprinkle pecans on top and bake in oven for 10-12 minutes until bubbly all over. If you prefer it a little crunchier, bake for 2 more minutes.
- Remove from oven and allow to cool. Cut into squares.
Notes:
store at room temperature in airtight container for up to 3 days.
Keywords:: praline recipe, cracker toffee, homemade toffee, easy dessert recipe, easy dessert recipe few ingredients, quick and easy dessert, quick dessert recipe
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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Just made this today while home alone (he, he). Husband away on overnight trip. I used the cinnamon coated graham crackers and it was all delicious. In fact, I forgot to add in the vanilla and salt so sprinkled a little salt on top of the topping but couldn’t add any vanilla. It still turned out delicious. I am sitting here and have nibbled on several pieces all by myself (and don’t feel guilty at all!) but I am sure my blood sugar is going to shoot sky high and hope I am still here in body when my husband… Read more »
Wondering what these would taste like using the sugar cinnamon coated graham crackers. Has anybody tried it?
Do you use salter or unsalted butter?
I like to use salted 🙂
This stuck to my pans so bad I had to throw away
I recommend lining your pan with foil and spraying the foil with cooking spray. It makes cleanup a lot easier.
None of the pecans stuck and it broke into a million pieces. What did i do wrong??
that’s crazy, did you pour your hot syrup on the graham crackers first then sprinkle the nuts next then pop it in the oven? it can get tricky sometimes. love this recipe.
★★★★
I mix the pecans in with the butter and brown sugar before I pour it on top. Then they are all coated and sticky.
That’s a good idea the nuts always fall off. I will definitely try it next time. Thank you.
I have made this several times. Most recently I used rum extract instead of vanilla and sprinkled coconut on top with the nuts before baking. A different twist, and it was just as yummy!
Oh that sounds really good!!
These will definitely be made at my house. Can these be frozen?
I’ve frozen these for about a month with no issues; they got eaten up so I couldn’t rest if they’d last longer than that!
★★★★★
Do you know if these would be good if they were frozen after making?
I don’t think these would work great to freeze, They would get a bit sticky 🙂
This looks wonderfully delicious………..
★★★★
Big hit! Directed everyone that wanted recipe to you at cookiesandcups.com
★★★★★
My husband’s Mom made these every Christmas, so I thought I’d try them now that she’s passed….I was never a lover of the Saltines, so looked on Pinterest for Praline crack with graham crackers to see if that was a recipe – was going to try it anyway…but readying through these comments, I’ve seen people say they miss the saltiness of the Saltine….I’m going to sprinkle sea salt on top with the pecans….sounds yummy…Thanks
★★★★★
I just made this recipe and used half a baking sheet of graham crackers and half the baking sheet of saltin crackers. Bother turned out amazing. I like the thickness of the graham crackers better but the saltins add a bit of the salty which helps.
★★★★
This was SO good! I could have eaten the whole pan myself, and it was SO easy! I will be making these over and over again!
★★★★★
I lined my pan with parchment paper. Used unsalted butter as you are adding salt to the mixture. Used pecan chips which got a little lost in the final result. I’d use bigger Pecan pieces next time. I cooked mine for 12 minutes but I think I’d like them a bit crunchier so will go with the 14 minute recommendation next time. Sweet, buttery and very easy to make!
★★★★
Thanks for this awesome recipe Shelly but just for clarification, do you advise using salted or unsalted butter?
I always use salted, for the sweet/salty combo. But it’s absolutely a personal preference 🙂