Praline Crack

Ok, this stuff is ridiculous…Praline Crack is what I call it because there is no other name suitable. It’s buttery, sugary, crunchy and chewy Praline Toffee/Bark aka Cracker Toffee. I had to expel it from my house immediately for fear I would eat the whole pan!!

Praline Crack | Cracker Toffee

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.

Praline Crack Is A  Sweet Praline Twist On Cracker Toffee

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.

IMG_0700

AND it’s easy. Basically fool-proof.

How Do You Make Praline Crack?

Just line your graham crackers on an ungreased jelly roll pan.

Graham Crackers for Praline Crack

Then melt some butter and sugar together until it comes to a boil. Let it boil for 2 minutes, stirring constantly.

Butter and Sugar for the caramel sauce for Praline Crack

Also, have some chopped pecans on hand..

PEcans to top Praline Crack

Then pour that delicious butterscotch sauce over top of the graham crackers.

Pouring the butterscotch/caramel sauce over top graham crackers for praline crack!

Spread it evenly all over…

Delicious Praline Crack ready to go into the oven

Then sprinkle your chopped pecans all up on there…

Pecans on Praline Crack

See?

Praline Crack ready to go in oven..

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.

Praline Crack coming out of oven

Then let it cool.

Praline Crack Cooling

And cut it into pieces. Large pieces, people.

Praline Crack..TOTALLY ADDICTIVE...a simple and buttery sweet snack that's both chewy and crunchy!

While it might not be the prettiest treat ever, it will absolutely be a favorite.

Praline Crack ~ Completely addictive praline bark...perfectly sweet and crunchy/chewy perfection!

Love Praline? Try These Other Awesome Praline Recipes:

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Praline Crack

  • Author: Cookies & Cups
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 28 servings 1x
  • Category: Candy
  • Method: Oven
  • Cuisine: Dessert

Description:

This spin Cracker Toffee is addictively delicious!


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:

  1. Preheat oven to 350°F
  2. Line a large ungreased baking pan with sides (jelly roll pan) with graham crackers, breaking in half if necessary to line the pan.
  3. 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.
  4. 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.
  5. Remove from oven and allow to cool. Cut into squares.

Notes:

store at room temperature in airtight container for up to 3 days.

Keywords:: cookies and cups, praline crack, cracker toffee, praline 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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164 Responses
  1. Amy

    Help! These looked amazing. My house smelled amazing, but now mine won’t come out of the pan. Just a big pan of gooeyness. Help!? What did I do wrong? Recipe says “ungreased pan”. Should I have greased my jelly roll pan?

    1. Shelly

      That’s strange! I never grease my pan when I use these. Are they still gooey? They should be firm so you can break them into pieces, let them cool a bit and then try!

  2. Oh my Gosh, maybe it has the same influence to me than Crack. Eventually I cant let my fingers away. Never tried some of this other stuff – but will definitely try your Recipe. Thank you very much.

  3. If you really want to be adventurous swap the pecans with bacon. I make it exactly the same way but fry some bacon up crisp and crumble it over the graham crackers and then pour the sugar mixture. Never had a person not come back for seconds.

  4. Amanda

    I made this last night and it is already gone!!! It was soooooooooo amazingly good! I will be making this recipe regularly now! Thank you!!!!!

  5. Kathy

    I love this treat, but I make mine with a cracker bread called Finncrisp. Less sweet than graham crackers. On a note about crack; in Ireland and parts of Northern England ‘crack’ is a word used to describe good conversation and friendly banter. It is a corruption of the old Gaelic word ‘craic’. So there are associations other than the illegal ones.

  6. Mandy

    Help! I’ve tried making this recipe twice and my butter mixture never covers all of my graham crackers! The end result still tastes AMAZING but I want them to be as beautiful as yours! What could I be doing wrong?

      1. Shelly Tillery

        On the praline crack — I’m confused by the amount of Graham’s crackers —— do you mean one large rectangle as they come or the rectangle broken into 2 squares? Then how many of which size large rectangle or square?

  7. Lauren

    My mom used to make these growing up but she used sliced almonds instead of pecans. I hadn’t actually thought of using pecans for some reason, but I love pecans so I’m definitely going to try that next time I make them!

  8. Marilyn

    As wonderful as these are, they’re even better with chocolate chips placed on top when they come out of the oven. Give them a few minutes to melt, then spread. IN HEAVEN!!!

  9. Call me crazy but I’m already on the hunt for recipes for this year’s Christmas goodie plate for friends and neighbors. This is most definitely on the list! And of course I’m going to have to make a test batch. Hard life!

  10. Darcie Rose

    I just made this and baking sheet with its yummy contents is currently cooling.
    I too have made the oh so addicting Christmas (crack), what I call it; with the saltines and then spreading the chocolate chips and caramel chips. Anyway, that recipe instructs for the pan to be placed in the freezer until hard. This recipe says just to let it cool. I am assuming on the counter (because that is what I have done). My crackers also seemed a bit soggy. They seem to be firming up but I won’t know until they are absolutely cool. I’m just wondering if it’s the gradual cooling process that might contribute to some sogginess? It would make sense.
    My kitchen smells amazing. I will eat soggy or not hahaha 🙂

  11. Marisa Grimes

    Seriously I need help. How in the world do I keep screwing these up?? My grandma originally gave me the recipe, but I can never get it right. My end product always comes out as soggy crackers. After I cook the butter and brown sugar it never looks all creamy like yours. Mine just looks like dark brown sticky liquid…no matter how long I cook them. Also I am confused by the dimensions listed above. There is no way to get 28 graham cracker squares on a 10×15 jelly roll. I got maybe 17 and then my praline stuff barely covered those 17. I really want to make these but I somehow suck at doing something so basic and it’s discouraging for me 🙁

    1. Shelly

      You can use a larger pan if you are having trouble with them fitting. As for the grahams getting soggy, I could only think possibly you didn’t boil the butter and brown sugar mixture long enough before pouring it on the crackers. So sorry you’re having trouble.

    2. Lindsey Mitchell

      I too was confused about the graham crackers fitting on the pan at first, but it says 38 “square” graham crackers. A normal graham cracker is 2 “squares” together. I used 15 plus one broken to fit at the bottom of the pan (a cookie pan with sides). Also don’t overthink the caramel when you make it. It takes a couple minutes to come together and covered my crackers perfectly. Give it another try!

    3. Robin

      Make sure you are using real butter, not margarine or a butter substitute. Margarine will not come together like the butter will. (I tried it and it made a huge inedible mess!)

    4. Ellen J Henry

      Try boiling it with a thermometer to soft ball stage. about 230 degrees. It all really depends on your altitude..Also you do know that the butter is one cup (8 oz) not one stick..that would make a difference too

    5. Brit

      Same here. Soggy, stuck to pan so badly I am soaking the pan with half the praline crack still IN it. 🙁 When I poured the sugar mixture, it went around and under the crackers, never stayed on top.

  12. Michelle King

    Made a pan last night – yummy! Had to divide it up into several containers for the hubby and I to share with colleagues – no way could we be trusted with so much of that in the house (I kept a few pieces for the kids – they liked it too).

  13. Emily

    Love these! This recipe is an old family tradition in our house! Except we add broken up Hershey bars when they come out of the oven. Chocolate makes everything better right?

  14. I have seen recipes doing the crackers covered in something, and NORMALLY it does nothing for me. But this one? There is something about it that is just taunting me, shouting out for me to go hide in a closet with the lights out so I can be alone and just pig out!

    1. Kristina

      Sometimes we put m&m’s, toasted coconut, and my son like crushed peppermint on his at Christmas. We have been making these since 1970 when the recipe first came out. This recipe is Awesome by itself, but dont be scared to dress it up!!

  15. Michelle

    I made these for Christmas last year to give away. I probably shouldn’t admit I got a little stingy when I was putting containers together…1 for you, 1 for me, 1 for you, 2 for me, et cetera, et cetera until I needed larger pants.

  16. Rachelle

    We make something similar called Brickle… Instead of the graham crackers, I use saltines, and then I add a layer of chocolate over the top. SO YUM!

  17. OMG!!!!! I can’t even !!!!! {read : hyperventilating}I can only imagine what my house is going to smell like when its baking and just that thought is making my stomach RUMBLE!!!!!! I think I’ll divide that large praline crack from the pan into strictly 4 parts and not share any of it! Pinning! 🙂

      1. Lee Ann Biegert

        I have a friend that makes this with the Keebler ‘Club’ Crackers. They are the same size as Graham Crackers, but salty. Instead of cutting in squares, she follows the perforations in the cracker. They look like little bar shaped cookies. They are marvelous!!

  18. Get out! That looks crazy good and really, really dangerous to start eating! This is definitely not something that I could keep around…it’s something I would take to the break room but then eat it all myself anyways…or giving it to the concierge and then asking for it back…just kidding, (but not really).

  19. Totally crack. I mean, I’ve never done real crack either, but I can see myself hiding in the closet with this. I can also see myself throwing it away, then digging in the garbage for it. Now I’m mad I don’t have some RIGHT NOW!

  20. Omg that looks SO GOOD! I have an Xmas Crack recipe and it’s along the same lines but with saltines. I love love the graham cracker idea and yes, I totally understand about re-homing things like this, immediately. You almost have to sometimes, lol. Well I do! pinned

    1. Peggi

      In a cookbook called Bachelor in the Kitchen (a little paperback cookbook) I found this recipe, it’s called Butterscotch Grahams, I’ve been making them since the early 90’s. My friend calls them crack, as well. Are you bringing the “crack” she asks. They are insanely good and I also will add the Ghirardelli dark chocolate chips (they are big) and sprinkle them on before baking it and they stay whole and give you that little bite of dark chocolate along with the sweet. They ARE so good, I have the stuff to make them right now.

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Shelly 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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