Nothing tastes like the south more than a praline, right? And you might know that we also love a good graham cracker crust down here in the south. How about a recipe that combines the flavors of a praline with the flavor of a graham cracker? This graham cracker praline cookie recipe does just that!
We like to affectionately call these graham cracker pralines “praline crack.” They are pretty addicting y’all!
I mean what is there not to like? These praline coated graham crackers are sweet and buttery, crunchy and chewy, and if you use salted butter you get a little bit of that sweet and salty thing that southerners love so much.
Coca Cola and peanuts anyone?
Best of all, this graham cracker praline cookie recipe…or is it a praline graham cracker candy recipe…either way it is SO quick and easy! Unlike other types of candy I have never had this one fail. You don’t have to use a candy thermometer or do a cold water test or any of the things that traditional candy making involves.
The only thing that takes time is waiting for them to cool so that you can cut up these delightful pecan praline and graham cracker morsels and gobble them up!
Here is our recipe for graham cracker praline cookies.
Easy Graham Cracker Praline Cookie Recipe
- Graham crackers (approximately 15 – enough to fill the cookie sheet)
- 1 1/4 cups Butter – salted or unsalted
- 1 1/4 cups brown sugar packed
- 1 teaspoon vanilla
- 1 1/2 cups chopped pecans
- Preheat over to 350F
- Line a rimmed baking/cookie sheet with foil
- Lightly spray cookie sheet with cooking spray
- Put graham crackers on the cookie sheet. It’s ok to break some up to fill up the ends.
- Melt butter and sugar together. Bring to a boil and boil for 2 minutes. Stir continuously while boiling.
- Remove from heat
- Stir in 1 tsp of vanilla.
- Pour the mixture over the graham crackers and spread to the edges.
- Sprinkle the pecans evenly over the coated graham crackers.
- Place in the pre-heated over for 12 minutes
- Remove from the oven and allow them to cool.
- After cooling cut into squares.
Tips for making graham cracker pralines!
- This stuff is sticky so clean up is easier if you line your baking sheet with with foil. This is not strictly necessary but I usually do it.
- I use salted butter because I love the sweet and ever so slightly salty taste that salted butter gives these delicious morsels.
- If you use unsalted butter or want even more of the sweet and salty flavor you can sprinkle these with a tiny pinch of sea salt as soon as they come out of the oven.
- When you stir the vanilla into the caramel mixture it will bubble up. This is normal.
- After you pour the caramel onto the graham crackers work quickly to spread it to the edges before it starts to set up.
- Sometimes I mix my pecans into the caramel mixture before pouring it onto the graham crackers. Sometimes I just sprinkle them on. Either works well.
- The mixture will be bubbly while in the oven. This is a good thing.
- Let them cool before you try to cut them!
- When you cut the cookies first cut in between the graham cracker pieces and then cut the crackers into any size you want.
- The foil might stick to the cookies around the edges so check the back of the graham crackers to make sure that you have all the foil off of them.
- Some people have told me that these are great made with the cinnamon and sugar graham crackers. I haven’t tried this myself…yet…but let me know what you think if you do!
That’s it! These graham cracker praline cookies are SO easy and delicious!
Let us know what you think and thanks for stopping by!