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!
Don't Lose This Recipe!
Enter your email below and we'll send it straight to your inbox! Plus, you'll get all our delicious new recipes.
By submitting this form, you consent to receive emails from The Travel Palate.
If you are all about easy to make desserts, then you will love this recipe. I'm sure you've seen many versions of this on Pinterest or other recipe sites. I've tried them all and they're all delicious. This version is adapted from one of my favorite dessert sites, Cookies and Cups. If you haven't checked out her decadent recipes-you need to!
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!
Ingredients
- 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
- ½ cup mini chocolate chips (optional)
- 1 teaspoon vanilla extract
- jelly roll pan that's 18x13
Instructions
- Line a jelly roll pan with graham crackers.
- Melt the butter and brown sugar together.
- Let it boil for 2 minutes over medium heat, stirring constantly.
- Add salt and vanilla then pour over graham crackers.
- Sprinkle with chopped pecans.
- Bake at 350 for 12 minutes.
Let the graham cracker pralines cool on the cookie sheet for 10 minutes. At this point I like to sprinkle on mini chocolate chips. You could experiment with the various candy coated chocolates to coordinate with whatever holiday you are celebrating. Just be sure you do this when the caramel is still tacky, but not hot enough to melt the chocolate.
When the pralines have cooled a bit more, cut 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.
More dessert recipes
- No Bake Chocolate Pie
- White Chocolate Popcorn with Chocolate Drizzle
- Raspberry Streusel Bars
- Caramel Whipped Cream
📖 Recipe
Graham Cracker Pralines
Ingredients
- 16 graham cracker rectangles
- 1 cup 2 sticks butter
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chopped pecans
Instructions
- Pre-heat oven to 350.
- On a large, ungreased cookie sheet (jelly roll size, which is about 18x13) arrange the graham crackers, breaking if necessary. Set aside. If you are afraid that your graham crackers will stick to the pan, line it with parchment paper first.
- Melt butter with brown sugar in a medium saucepan over medium heat. Bring 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.
- Remove from oven and allow to cool slightly; about 10-15 minutes. If you’re adding chocolate chips or candy coated chocolates, add them while the pralines are still tacky but not so warm that they melt.
- Cut into squares and cool completely on wire racks.
Notes
Nutrition
If you made this Graham Cracker Pralines recipe, or any other recipe on the blog, don't forget to leave a rating and a comment below. I love hearing from my readers! You can also find me on Facebook, Instagram and Pinterest!
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!