Quick Graham Cracker Praline Bars are a must for every holiday cookie and candy tray. They whip up in minutes, and make a festive gift.
I’m not sure if this recipe falls in the category of cookie or candy because it’s a little of both. It’s similar to ‘Christmas Crack, which I’m sure you’ve seen because it is omnipresent on social media and all corners of the blogosphere. Unlike that version which is made with saltines, this one is made with graham crackers which gives the candy a little more sweetness. But you could also use Saltines here, if you prefer. Quick Graham Cracker Praline Bars lives up to its name – quick – with just 8-10 minutes of bake time in the oven.
Use a Jelly Roll Pan
You’ll use 10 graham cracker sheets (1 sheet = 4 crackers each) to line a 15×10 jelly roll pan. Or you can use a 9×13 pan, and slightly less graham crackers. You may have to trim a few to fit the pan, but it all works out in the end. I use whatever pan is close to hand, but the 9×13 will offer a little more toffee to graham cracker ratio. Which I like.
Butter and brown sugar are combined in a saucepan and then cooked until bubbling on the stove top. Once the mixture is cooked and smooth it is poured over the crackers. Use a rubber spatula to help spread the caramel all over the surface. Top with chopped pecans and two pinches of salt.
After a quick bake, the crackers are transformed into something akin to a pecan praline. It’s part cookie, part candy and 100% addictive!
I’ve stocked up on graham crackers because I’ve decided that this treat will be the one that everyone gets in their stockings. It’s so buttery and delicious. I hope you’ll try it.
The recipe is not much work with big payoff!
Want more giftable goodies? Last year’s twenty-second day advent recipe was Hazelnut Truffles!
Quick Graham Cracker Praline Bars
Ingredients
- 40 graham crackers about 10 perforated sheets
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 2/3 cup chopped pecans
- 2 pinches of salt
Instructions
- Preheat the oven to 350°F.
- Arrange graham crackers in a single layer in an ungreased 10×15-inch jelly roll pan. You may have break apart or trim some pieces with a knife to cover the bottom of the pan entirely. If your pan has rounded edges, you may only use about 9 1/4 of the graham cracker sheets.
- Heat brown sugar and butter in a saucepan over medium-high heat until boiling. The butter and brown sugar may look separated at first, this is normal. When it's at an even boil, cook one minute without stirring.
- Remove the pan from heat and stir in vanilla extract. This addition will bubble and spurt (be careful). Immediately pour the mixture over the graham crackers. Use a rubber spatula to quickly spread the mixture over all the crackers until completely coated. Sprinkle the pecans over the crackers (see recipe notes).
- Bake for 8-10 minutes, or until bubbly. Remove from oven and immediately sprinkle with pinches of salt. Let cool in the pan. Break the bars into pieces and package in an airtight tin or in cellophane bags.
Yum! Those look delicious!
Kari
http://www.sweetteasweetie.com
Hi, where in the recipe do you sprinkle with pecans? Before you put them in the oven (which seems logical), or after you take them out? I'm trying this recipe tonight – I guess I'll find out!
Uh oh! I accidentally left that part out. YES! It's after you top the crackers with the brown sugar mixture and before you put them in the oven. I'm correcting the recipe now. Thanks for the heads up!
-h
great