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!
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Praline Crack
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 28 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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.
Nutrition
- Serving Size:
- Calories: 164
- Sugar: 9.2 g
- Sodium: 154 mg
- Fat: 9.5 g
- Carbohydrates: 19.1 g
- Protein: 1.3 g
- Cholesterol: 17.4 mg
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I’ve made this so many times. It’s always a hit at every party. My son at an entire batch by himself. So easy & so quick!
This is awesome! I was looking for this recipe after eating it for the first time today.. and your description of “crack” is hilarious!!! I too found myself obsessing and not getting enough of this stuff today. Thanks!!
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?
it would work totally fine!!
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.
I always store them in a ziplock bag!
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!
I’m laughing at the last line “ store in an airtight container for up to 3 days”. REALLY.??? It makes it to an airtight container? For 3 days?? It rarely gets off the cookie sheet to serving dish at our house.
hahahah!!
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!?
How do you get this to not stick to the pan after it has cooled???
There is plenty of butter, so once it cools use a spatula to loosen it!
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.
Can you make this with saltine crackers instead of Graham crackers?
sure!