Praline Crack

Praline Crack ~ A buttery sugary coated graham cracker that's both chewy and crunchy and TOTALLY ADDICTIVE!

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. I had to expel it from my house immediately for fear I would eat the whole pan!!

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 everyone loves. But better. Sorry, it is.

I’ve had Christmas Crack and it’s delicious, but not withdrawal inducing.


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.

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


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!



Praline Crack

  • Author: Cookies & Cups


  • 28 graham cracker squares
  • 1 cup butter
  • 1 cup light brown sugar
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3/4 cup chopped pecans


  1. Preheat oven to 350ยฐ
  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.


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


Still in the mood for more Praline?

Try my Praline Brownies…they are INSANELY good!

Praline Brownies |


160 Responses

  1. 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.

  2. 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!

  3. 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).

      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!!

  4. 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! ๐Ÿ™‚

  5. 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!

  6. 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.

    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!!

  7. 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!

  8. 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?

  9. 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).

  10. 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 ๐Ÿ™

    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. ๐Ÿ™ When I poured the sugar mixture, it went around and under the crackers, never stayed on top.

  11. 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 ๐Ÿ™‚

  12. 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!

  13. 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!!!

  14. 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!

  15. 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 โ€” Iโ€™m confused by the amount of Grahamโ€™s crackers โ€”โ€” 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?

  16. 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.

  17. 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!!!!!

  18. 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.

  19. 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.

  20. 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!

  21. I made this recipe last night and you’re right about the addicting part. It is definitely a keeper recipe. It was so good, I had to blog about it…..( Thanks for a terrific recipe and I’m glad I came across it. Just in time for Holiday baking for friends and neighbors.

  22. Danielle

    Made these this morning for goodie bags to give Thanksgiving guests… WOW! Perfection! My 7 year old is loving his duty as taste tester. I did add one thing… I made a candied bacon crumble & spread them on top with the nuts.

  23. Denise

    Sweet lawd in heaven! Can’t wait to make these for myself!,…I mean, my family! Although, I have a hard time believing they would last 3 days in AMY kind of container! Thanks for sharing your recioe!

  24. Lisa

    Shelly – You seriously made me laugh out loud when you called it praline crack!!! ;). My dogs came running into the room to see if I was ok!! ๐Ÿ™‚ But seriously thinking of making this this Christmas!!!! Many blessings to you & yours! <3

  25. Tami Sweet

    I have made this recipe many times and I’m puzzled as to why you need a container for storage. I’ve seen grown men pushing each other at a pot luck supper, trying to make sure they get the big pieces. This recipe is amazing and ALWAYS a hit. I took some to an art showing at a National Guard Base and it was all gone before some of the dinner food got there. Glad you shared it.

    1. BettyAnn

      I wanted to make these up this weekend for Thanksgiving but am wondering about the three day time period listed in recipe. Would they keep for a longer time in the fridge?

      1. Shelly

        If you refrigerated them they will get sticky when they come back to room temperature. Note that the shelf life recommended is for optimal taste. You could stretch this to 5 days, but for best taste I don’t prefer baked goods after 3 days.

      2. Peggi

        I save the silica packets from vitamins etc – throw a couple in with them and put them in an air tight container and they’ll last at room temp and stay crispy. I’ve made these for well over 20 years.

  26. Kerry

    I’m always looking for a quick and easy recipe for snacks & sweets to make to give away at Christmas. This looks super easy and delicious! Can’t wait to try it!

    1. Shelly

      I’m not sure that would work so well, The cereal might lose it’s crunch when topped with the hot caramel… but if you try it, let me know!

  27. Just a note to say thanks for the great recipe! It was delish! I too experienced shifty eyes, LOL! I did have a similar problem to a few other readers that it was liquidy at first when I poured it over the crackers and did not cover like in the pictures. In fact I ended up making a second batch of the crack goo to pour on top and realized the first time that I kept stirring after I took it off the heat because I was worried about it scorching but the second time I stopped stirring and it thickened up immediately. Just wanted to share in case anyone else made the same mistake of stirring after taking it off the heat. Regardless, they were seriously delish. I shared the link on my FB page and it was well received!

  28. Carolyn

    I just made these and it was super easy and you are right, they are like crack when you start eating them…WOW! so good! I was worried they wouldnt come out of the ungreased pan but I put them in the fridge to cool and then gave the pan a little twist and the entire candy popped right out so I could cut them up. Very easy. I love this recipe! I may doctor it up when I make it again with the choco cips or the candied bacon (O.M.G.! yum!!)

  29. I have a kiddo who is allergic to dairy & soy . I instead used the same ratios of butter but using her butter (Earth Balance Soy Free – its also a dairy free vegan butter).

    I haven’t tried pecans with her so instead I used sliced almonds that i crumpled up in my hand a lil more one one side, left the middle plain and the other end had Sea Salt.

    Its currently cooling on the stove, I can’t wait to get into it!

  30. Jamie

    I made these for my Holiday gifts and they were a hit!! And super easy!! My only problem was my first batch I used what I call a small saucepan, but it boiled over and made quite a mess, I would recommend using a medium or large saucepan, but maybe that was just me. I’ve made regular toffee and this is much better and easier!

  31. Susan

    I’m having almost the same problem. The recipe call for 1 cup butter which is equal to 2 sticks but it always look like too much. I don’t get a thick sauce like the picture it thin and googy. I don’t understand what I’m doing wrong. NEED HELP PLEASE!!

  32. Hello, Shelly
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  33. Missmila

    Just made it. It was so easy and turned out perfectly! I only had walnuts and they worked better… I made them on the softer side and a softer nut worked. And I think they’re pretty! Cooled at room temp after like 20 minutes they were good to go

  34. haley

    I’ve made these they are awesome, I made them twice the second time I did I added crumbled bacon on top. Girls was soo good I think it was gone in a day. love your recipe ty so much for sharing.

  35. Libby

    Why oh why can’t we get graham crackers in Australia? Have been working my way through all available biscuits to try to make smores, and now I’ve come across this recipe….I’ll have to start all over again! If anyone has any bright ideas to help…a huge thank you in advance.

  36. Cori

    Ours was a big dessert household, and growing up we made these ‘Butterscotch Grahams’ all the time, using walnuts instead of pecans (I like Praline Crack better ๐Ÿ™‚ ). Seriously addictive, and a solid contribution to how chubby I was as a child.
    So glad to have found this recipe again – though I’ll need to spread the spoils around to coworkers, or I’ll be the chubby one again ๐Ÿ™‚

  37. Shawn dove

    Oh my goodness! This is so good! I yelled at my son for eating so much of it then i ate it all!!!!!! I added white choc chips with the pecans. Wow!!!!! Yuuuuuuummmmmm with a capital Y!
    Thank you!!!!!

  38. Laura

    How do I get them out of the pan? It’s one giant hard thing glued to the pan. I tried cutting one out of the middle, but it was like chiseling out little tiny broken bits.

  39. Sugar addict

    Truly got a giggle from the introduction but I understand the Crack reference, I bought some Crack at a bake sale and have been hunting for the “graham cracker” recipe. So glad I found it…although the note about being able to store it in an airtight container for up to 3 days isn’t necessary cause it will all get eaten in the first 24 hours!

  40. April Anderson

    I am making these for our camping trip this weekend, however, my son is allergic to all nuts, has anyone tried using toffee bits on top instead? I was gonna try those.

  41. Kathie

    Made these for a church bake sale, when I took it out of the oven I sprinkled mini chocolate chips then gently swirled.Oh and I used honey graham crackers for the base…every one asks for more!!

  42. Carol bridges

    I use town house crackers. Drizzle melted chocolate when done and then sprinkle with a little course sea salt. Something about sweet & salty that everyone loves

  43. Lisa

    What a stroke of luck to find this recipe! My daddy, who lived to be 93, loved these cookies something fierce. In the turmoil of selling my parents’ home, I lost the recipe. Not only am I thrilled to have it again, comforting memories of my folks filled my heart. Thank you so much.

  44. Cecilia

    I made these yesterday, and they are ABSOLUTELY DELICIOUS!!! They were a huge hit, and now everybody wants the recipe. I had never made anything like this before, but I will definitely make it again and again. It’s a keeper!!! Thank you so much for sharing this recipe!

  45. Leighshelle Ball

    Me and my Mom have been making these since I was very young. But she called them Nutcracker Sweets. And we always made them at Christmas for gifts for friends and family. They are great in cookie boxes. Very good. Love them. Now every year I make them with my kids. Looking forward to Cookie Factory this year!! Lots and Lots of cookies! Happy Holidays!

  46. Jenny

    I made these and they taste too buttery. Wondering if I should cut back on the butter or maybe cook them longer? Or perhaps use margarine?

  47. Lindsay Carr

    I have made this so many years in the past and it is always a hit! This year I added bacon on top with the pecans. So so amazing!

  48. Jane

    Just made this for my Christmas goodie plates/tins and it smells so good! I did have to make two batches of the toffee part though due to my own stupidity – I thought to see if the nuts would spread out more consistantly if I stirred them into the toffee itself before pouring on the crackers. HOWEVER…that was not the smartest thing to do, I always keep nuts in the freezer to keep them from going rancid too fast and as I started stirring them in the nuts were still so cool that it made the toffee seize up. I realized what I had done the moment i started trying to stir it in. Definitely a forehead slapping moment for me lol. The second batch I left the nuts out and just sprinkled them on and it came out fantastic! Can’t wait to try it – the only thing stopping me at the moment is that I don’t want to scorch every square inch of the inside of my mouth lol

  49. Jane

    I just took this out of the oven and it smells incredible! Took a bit longer to put together but that was due to my own stupidity – I had to make a second batch of the toffee. The first time I thought to save a bit of time and just dump the pecans in the boiling toffee mixture. Dumbest thing I ever did – I always keep nuts in the freezer to keep them from going rancid too quickly and they must have been still a bit too cold. I tried stirring them in and they made the toffee seize up into a hard unusable mess. Started over making a new batch of toffee and just sprinkled what was left of the pecans over top like I should have done in the first place. Talk about a forehead slapping moment!! I can’t wait to taste it, I’m sure it tastes as good as it smells – the only thing stopping me at the moment is the fact i would scorch every inch of my mouth trying a piece now! Very easy (when you use your brain lol) and it goes together very quickly – less than 20 minutes from the time you pull out the pans from the cupboard to the time you pull the pan from the oven.

    1. Shelly

      Hi yes, sorry about the confusion…I used butter that was portioned into 1 cup sticks, so basically it is a very large stick, but it is, indeed, one cup.

  50. Karen johnson

    These are tasty, but definitely need some work on preparations. 1st time I tried this recipe, it ended up a brick in my pan. I could not remove them without ruining my pan. 2nd time I made them, I removed them from the pan to waxed paper as soon as they came out. Better, but they stuck to the wax paper pretty badly. Next time I’ll remove them while hot and put them on silicone mats. Needless to say, this has been an exercise in futility.

  51. Sandra

    I make this! To make it even better add about a quarter cup heavy whipping cream to the butter and brown sugar……and for sure u will be hiding in the closet……..! It’s too good to share!

  52. Jill

    I was disappointed that I didn’t scroll all the way down to the actual recipe…I just followed your picture instructions so I didn’t add salt or vanilla, but they still turned out pretty good!

  53. Colleen

    I made this the past Christmas, it was very good. There is a similar recipe floating around that is also very good. The graham cracker in this adds a little something I think. I loved this and will make it again. Next time I might double the topping though to put over the graham crackers, I think I had too many crackers and the edges were a little dryer, but still delicious. Thank you.

  54. Tamela Montoya

    Mine came out mire crumbly than yours appears & look a bit thicker. Can’t say they are super fantastic, but they aren’t bad. Think I’ll continue looking for a better recipe.

  55. Kristina

    I LOVE this recipe; got it in 1990 from Betty Crocker and have been using it ever since. I have tried many varitions as, adding coconut, or a few of the tiny M&M’s. It is a Church Brunch special, that’s for sure.

  56. Jill Willoughby

    I use Breton crackers with same recipe but then melt chocolate chips on hot out of oven. Then smooth them out when melted before putting on the walnuts or any nut.

  57. Hello bakers! This recipe is devine. I made these for my bffs 50th birthday party, and in a matter of moments, they were gone. I plan to make these as part of my Christmas cookie gifters.
    Enjoy Baking!?

  58. CozyWozy

    Iโ€™m laughing at the last line โ€œ store in an airtight container for up to 3 daysโ€. REALLY.??? It makes it to an airtight container? For 3 days?? It rarely gets off the cookie sheet to serving dish at our house.

  59. Aaron

    If you have problems with your weight, do not make this recipe! I made one tray, ate it all by myself and now am in the process of making another batch! Insanely good!

  60. Tracy

    What is best way to store these to take to a cookie/ candy exchange tomorrow? I don’t want them to stick together. Not sure if tupperware separated by wax paper or put in snack size ziploc.

  61. Kathleen Reidy

    I am attending a cookie exchange on Monday and two in the group are gluten-free. I thought I might try this with gluten-free graham crackers. They taste so similiar that I think it will work. Has anyone tried it?

  62. Carey

    This is awesome! I was looking for this recipe after eating it for the first time today.. and your description of โ€œcrackโ€ is hilarious!!! I too found myself obsessing and not getting enough of this stuff today. Thanks!!

  63. Dianna

    Sweating it out!!! Eek!! I was distracted by A visitor at my door and realized too late after they were in the oven that I forgot to add the vanilla and salt!!! Iโ€™ve made these many times and theyโ€™re first to disappear of all my Christmas cookies. Idk if Iโ€™ve ever forgotten those ingredients though. Iโ€™ve also made these wonderful toffee bars using walnuts and theyโ€™re just as good. Iโ€™m using cinnamon Graham crackers today. Just out of oven now and NO difference!! Yay!!!

  64. Bobbie jojo

    Ive just made my 3rd batch of this recipe using what ive got left from the christmas baking and making chaos. ! So were doimg a half and half like the ? family that needs the pizza to behalf pepperoni & half cheese. Our Crack is saltines on ? side & graham crackers on the other. Its pecans everywhere + some more ? ? and white chocolate chips and milk chocolate chips on. ? side and i havent looked yet to see what crackee is below the Choc chips ?? &? ness lets all eat our praline ceack with a friend. Better yet, lets all eat our praline crack with someone who needs a friend. ???????

  65. Sue B

    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!

  66. Ericka

    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.

  67. Jackie

    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

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