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:


  • 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 350°
  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 |


Leave a Reply

149 Comments on "Praline Crack"

Sort by:   newest | oldest | most voted
Averie @ Averie Cooks

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

jane aschemeier

what is the recipe for the saltine crack?


Same just use saltine crackers.


This is way better than the saltines recipe!

How to Philosophize with Cake

That DOES look very addicting! Anything with so much sugar and butter and salt has to be good! 🙂

Dorothy @ Crazy for Crust

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!

Lindsey @ American Heritage Cooking

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).

Jessica @ Sweet Menu

Oh boy oh boy! This looks so good! We don’t have graham crackers in Oz, could you tell me, are they more of a salty or sweet cracker?


Graham crackers are a sweet cracker.

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!!

Samina | The Cupcake Confession

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! 🙂

Chloe @ foodlikecake

This looks SO good!

Katrina @ Warm Vanilla Sugar

Holy delicious!!

Rachel Cooks

This is my perfect food. YUMMM.

Jenny Flake

Oh my gosh, I need these today, however I can’t stop snacking on recipes like this, lol! Oh great 🙂


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!


I’ve made the one with saltines & chocolate but this recipe is so much better!


Pinning & trying! Wow that looks good!

Cookbook Queen

Okay, so…I totally had this on my list to make this week. How do we do that?? HOWWWWW?? It looks fabulous. Seriously.


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.

Anna @ Crunchy Creamy Sweet

I need this in my life! Looks amazing!


Would sprinkling on mini chocolate chips with the pecans be to much?

Ellen J Henry



No it’s unbelievable!


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!!


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!


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?


Great recipe! Pretty simple but yummy!


made these last nite…i die! it’s gonna be a new staple in our house. 🙂

Rebecca Ednie

Soooo delicious. I added choc chips to the top when it was hot from the oven. My kids scarf it down,, Thank you

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).

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… Read more »
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!

Lindsey Mitchell

I meant 28 squares…


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!)

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


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.

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… Read more »
Melissa @ Bless this Mess

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!


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!!!


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!


These are fantastic I bring them to my square dance club on Tuesday night everybody enjoys eating them,an there easy enough to make


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?

Carol Scroggs jones

Followed this recipe but next time I will use Saltines. Graham’s were delicious but think the Saltines will change it up, marrying the salty with the sweet. So glad I found this recipe. Thanks Cathi Page!


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.


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!!!!!


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.


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.


Shelly – I did it!
this stuff is so delicious. Thank you very much. I tried it with a small portion and will make a bigger batch with brown sugar. Oh their’e so good and “healthy”.


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?


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.


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.


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!


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!! 🙂 But seriously thinking of making this this Christmas!!!! Many blessings to you & yours! <3

susan strohl

keep up the good work, every recipe that i have tried is awesome

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.


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?


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!


I liked the recip but was thinking if we can use puffed rice instead of biscuit?

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… Read more »

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!!)


How would these be with walnuts instead of pecans? I have 2 walnut trees in my yard and lots of walnuts…!

Kristi Townsend

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!

Vicky Davis

I think it looks delicious and sounds fantastic


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!