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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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!!!!!
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 🙂
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.
Digestive biscuits are similar to graham crackers. I use them for cheesecake crusts instead of grahams.
I HAVE to make this recipe! Only, I’m thinking a little sea salt scattered over the top might just take it over the edge into a hopeless, incurable addiction!
Great idea!
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.
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
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Sugar, butter & salt…Oh my…
Thanks so much for my latest addiction!
I would like to know how it freezes for future serving.
I have never frozen this, but I might be worried it would get a little sticky as it thawed.
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!!