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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Love this recipe. If someone makes a coalition to crack crack then they r a crack head!
This has been its name way Before CH and the N word and WE ALL R Talking FOOD HERE!
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 gets home. But, if not, I am sure I will still have a huge smile on my face! These are absolutely great to hit that sweet tooth!
Wondering what these would taste like using the sugar cinnamon coated graham crackers. Has anybody tried it?
Yes….its wonderful. I have also added chopped chips.
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………..