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. 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.

  2. 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

  3. 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!!

  4. 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.

  5. 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!

  6. 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.

  7. 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!!!!!

  8. 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 🙂 ). 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 🙂

  9. 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.

  10. 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.

  11. 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

  12. Hello, Shelly
    I added your tasty recipe Praline Crack to webpage under Path to Candy and Sweet delights. I thought my online customers would enjoy a tasty treat from your blog. I hope you don’t mind a little more traffic to your site.
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  13. 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!!

  14. 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!

  15. 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!

  16. 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!!)

  17. 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!

    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!

  18. 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!

  19. 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.

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

  21. 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!

  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. 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…..(marshasayer.blogspot.com). Thanks for a terrific recipe and I’m glad I came across it. Just in time for Holiday baking for friends and neighbors.

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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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