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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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!
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?
Maybe you’re using a different sized pan?
On the praline crack — I’m confused by the amount of Graham’s crackers —— 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?
28 squares 🙂
These are fantastic I bring them to my square dance club on Tuesday night everybody enjoys eating them,an there easy enough to make
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!
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!!!
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!
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 🙂
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 🙁
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.
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!
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!)
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.
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).
Soooo delicious. I added choc chips to the top when it was hot from the oven. My kids scarf it down,, Thank you