WHAT’S FOR A SWEET SNACK?

Praline Toffee Crack

/5
COOK TIME
12 min
TOTAL TIME
22 min
SERVINGS
8-10 servings

This stuff. Holy crap, this stuff. I can’t even accurately describe the goodness. I’ve never done crack, but if it means that you can’t stop thinking about it, want it all the time and find yourself picking crumbs off the floor and eating them, then this is crack. This is one of those recipes that floats around more during the holidays, but I’m not sure why we don’t make this all year round because it’s amazing. 

I believe the original version of this toffee uses saltines, but my favorite version uses graham crackers and I think it makes it that much better. But if you are feeling more salty than sweet, then just substitute the graham crackers for saltines. The rest is the same. It’s a perfect little bite of toffee flavor with a bit of salty from the pecans and you need to try it immediately. 

There are only a few ingredients and it takes no time at all. I’m planning on making a ton of this and giving it as Christmas presents. So spoiler alert if you are a friend of mine, you may get some of this. 

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Praline Toffee Crack

Graham Crackers topped with a praline sauce and pecans. It’s easy to make and extremely delicious and addicting!

Prep time: 10 min  |  Cook time: 12 min  |  Total: 22 min

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Ingredients

28 graham cracker squares
1 cup butter
1 cup brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3/4 cup chopped pecans

Instructions

1.Preheat oven to 350 degrees. Place the graham cracker squares on an ungreased baking sheet with sides. (jelly roll pan) Break the graham crackers if you need to fit them on the pan.
2. In a small saucepan, melt the butter and brown sugar over medium heat until it boils. Stir constantly and let it boil for 2 minutes then remove from the heat. Add the vanilla and salt then stir until combined.
3. Pour the butter/brown sugar over the graham crackers and spread evenly. Sprinkle the pecans over the mixture. Bake for 10-12 minutes until everything is bubbly. Leave in longer if you want it crunchier.
4. Remove from the oven and let cool. Break into squares and sit in the corner and devour it all by yourself. It’s so good!

Notes

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2 Responses

    1. I would use a Silpat or parchment paper, or you can definitely just spray the pan with some nonstick spray too. Let me know how it goes!

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