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 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!
I think it looks delicious and sounds fantastic
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!
How would these be with walnuts instead of pecans? I have 2 walnut trees in my yard and lots of walnuts…!
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!!)
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!
I liked the recip but was thinking if we can use puffed rice instead of biscuit?
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!
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 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.
HAHAHA! This is SO funny! I agree…I just threw that in there for the strange people who would have leftovers 🙂
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?
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.
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.
keep up the good work, every recipe that i have tried is awesome
Awesome!! So glad to hear!