Graham Cracker Pralines is a tasty and addicting treat! This cookie-like dessert is sweet, crunchy, buttery, and topped with nutty pecan pieces. This dessert is perfect any time of the year, especially around the holidays. The best part about this recipe---how easy it is to make!
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If you are all about easy to make desserts, then you will love this graham cracker pralines recipe. This version is adapted from one of my favorite dessert sites, Cookies and Cups.
Graham Cracker Praline is a great treat to give for Valentine's Day or Christmas. It's great for parties and pot lucks. The last time I made this recipe for our school's pot luck, I had several teachers asking for the recipe!
One of the great things about this easy dessert is that you can make it ahead. It packs up easy for transporting to game day parties and bake sales. And all of these ingredients are pantry staples or easily found at your nearest grocery store.
If you love easy desserts like me, try this simple hack - how to melt caramel candies in to a sauce!
Equipment
- I used a large 18 x 13 inch sheet pan or cookie sheet. It's also called a jelly roll pan.
- I used a Silpat silicone mat for easy removal and clean-up.
- I used a All Clad sauce pan to make the caramel.
Ingredients
This is an overview of the recipe. Please scroll to the bottom of the post for complete amounts and printable recipe card.
- 16 sheets of graham crackers from one of box graham crackers (I prefer regular, not low fat)
- 2 sticks butter
- 1 cup brown sugar
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
1) Preheat the oven to 350 degrees F. Prepare baking sheet with silicone baking mat or parchment paper.
2) Place graham crackers on baking sheet. Most should line up, but you might have to break a few to cover then entire sheet pan. Set aside.
3) In a medium saucepan, melt the butter and brown sugar together on medium heat until it comes to a boil. Let it boil for 2 minutes over stirring constantly.
4) Remove from heat. Add salt and vanilla to the caramel sauce, stir then pour over graham crackers. Spread the sauce to cover. Then sprinkle with chopped pecans.
5) Bake at 350 degrees F for 12 minutes.
6) Let the graham cracker pralines cool on the cookie sheet for 10 minutes. Cut or break them into your desire shape and let cool completely on wire racks. I like to store mine in the refrigerator, but you can leave them out at room temperature in a tightly fitting container as well.
Tips
Use high quality butter for best results. Some lower quality butters will have a higher water content and might cause the sauce to separate.
If your sauce breaks, or separates, stir it well to try to bring it back together. Or try using an immersion blender to help emulsify it.
How to store
Store in an airtight container at room temperature for about 3 days. Store in refrigerator for up to two weeks.
More dessert recipes
- No Bake Chocolate Pie
- White Chocolate Popcorn with Chocolate Drizzle
- Raspberry Streusel Bars
- Caramel Whipped Cream
- Christmas Thumbprint Cookies
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Graham Cracker Pralines
Ingredients
- 16 graham cracker rectangles sheets
- 1 cup 2 sticks butter best quality
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chopped pecans
Instructions
- Pre-heat oven to 350 degrees F. If desired, prepare baking sheet with silicone mat or parchment paper.
- On a large, ungreased cookie sheet (jelly roll size, which is about 18x13) arrange the graham crackers, breaking if necessary. Set aside.
- Melt butter with brown sugar in a medium saucepan over medium heat. Heat until it comes to a boil then allow to boil for 2 minutes, stirring constantly.
- Remove from heat and add the vanilla and salt.
- Pour mixture over graham crackers, spreading it evenly to the edges.
- Sprinkle the crushed pecans evenly over the graham crackers.
- Bake for 12 minutes in preheated oven.
- Remove from oven and allow to cool slightly.
- Cut into squares and cool completely on wire racks.
Marilyn
I make this alot and I also put chocolate chips on top and spread it while it is hot.
Nikole Berg
Awesome to hear Marilyn! Thank you for your review and the yummy tip about the chocolate chips!
Helen Grooms
I have tried to make these several times, completely soak the crackers soggy, sticky won’t come off the pan ? Any suggestions?
Nikole Berg
So sorry to hear this Helen! Use a non-stick cookie sheet or line with silicone or parchment paper. Use Nabisco crackers instead of generic if that applies and be sure you are placing the cracker face up. The only other thing I can think of is to use an oven thermometer to be sure your oven is at the right temperature. Hope that helps!
sandra Ramirez
This is the first time I made them and adding to my Christmas list to make. The kids will love them.
Laurie
Can I use a gram cracker crust? Would I still bake the same. Or cook crust first? Thanks
Nikole Berg
I have never tried using a graham cracker crust Laurie, so I can't really say if that would work. Are you making it in a sheet pan or pie plate?
Peggy
I have made these for years after discovering them in a church bake sale. They are the best! However, the last two times I made them they never got crispy and seemed a little soggy. What can the problem be?
Nikole Berg
I think this happens when the butter and sugar doesn't combine properly and separates. The separated butter then makes the crackers soggy. I recommend lowering the heat to see if that helps. I will add that I noticed this happening to me as well. I may switch to name brand butter instead of store brand and see if that helps.
aNN jOHNSON
I HAVE MADE THIS RECIPE FOR YEARS AND YEARS.MY GRANDMOTHER AND MOTHER MADE THEM AND GAVE ME THE RECIPE. THEY ARE SO EASY AND SOOOO GOOD. I HAVE STARTED PUTTING A HANDFUL OF COCONUT IN THE MIC AND THEN SPREADING IT, I AM FROM MS. AND LOUISIANA SO THESE WERE MADE OFTEN.
Nikole Berg
Yes ma'am, a southern classic!
Sandy Dyer
I made this during Christmas and my family loved it! Today I decided it was about time to do this again… so delightful!
NickiDE
There's only one word for this - addictive!
Peggy Guerin
Super yummy! My variation is I add a few generous shakes of cinnamon to the butter/sugar mixture. I think it gives it a little something extra. I also boil my butter/sugar mixture a couple minutes longer to extra carmelize.
Lee
5 stars!
Lisa
I made this the other day and it was a big hit!