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 LOVE this recipe; got it in 1990 from Betty Crocker and have been using it ever since. I have tried many varitions as, adding coconut, or a few of the tiny M&M’s. It is a Church Brunch special, that’s for sure.
Parchment paper saves a lot of time and trouble.
Mine came out mire crumbly than yours appears & look a bit thicker. Can’t say they are super fantastic, but they aren’t bad. Think I’ll continue looking for a better recipe.
I made this the past Christmas, it was very good. There is a similar recipe floating around that is also very good. The graham cracker in this adds a little something I think. I loved this and will make it again. Next time I might double the topping though to put over the graham crackers, I think I had too many crackers and the edges were a little dryer, but still delicious. Thank you.
How did you know I had all the ingredients in my pantry? Oh my goodness….YUM!
I was disappointed that I didn’t scroll all the way down to the actual recipe…I just followed your picture instructions so I didn’t add salt or vanilla, but they still turned out pretty good!
Not a big graham cracker fan I used thin pretzel sticks and got rave reviews from anyone who ate them.
I make this! To make it even better add about a quarter cup heavy whipping cream to the butter and brown sugar……and for sure u will be hiding in the closet……..! It’s too good to share!
These are tasty, but definitely need some work on preparations. 1st time I tried this recipe, it ended up a brick in my pan. I could not remove them without ruining my pan. 2nd time I made them, I removed them from the pan to waxed paper as soon as they came out. Better, but they stuck to the wax paper pretty badly. Next time I’ll remove them while hot and put them on silicone mats. Needless to say, this has been an exercise in futility.
Is it supposed to be 1 cup of butter? I see one stick in the picture. That’s only 1/2 cup?
Hi yes, sorry about the confusion…I used butter that was portioned into 1 cup sticks, so basically it is a very large stick, but it is, indeed, one cup.