Quick Graham Cracker Praline Bars
This is an easy Christmas candy that everybody loves! 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. Makes a great homespun gift!Use a 15x10 inch jelly roll pan for this recipe, or a more standard size 9x13 inch using slightly less graham cracker sheets (about 9 1/4 sheets).
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 10x15-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.
Notes
If you don't have flaky sea salt use what you have on hand. Even a pinch of table salt will make these even better!
Tried this recipe?Let us know how it was!