November 29th, 2012

Graham Cracker Pralines

Graham Cracker Pralines



When my son, who is now almost 18 years old, was in preschool, a Christmas party was held at the school after the children performed a Christmas program.  That party is where I first met these cookies, and I thought they were so good, I immediately asked for the recipe from the mom who brought them.  Thank you, Sally—wherever you are!  These have been some of my favorite Christmas cookies ever since then.  One year I didn’t make these particular cookies for the holidays, and when my sister arrived at my house for Christmas, she looked at the plate of cookies I had made and expressed her disappointment that the Graham Cracker Pralines were missing.  She said they were her favorite.  I made it up to her the following year and have made them every year since then.  With only four ingredients, these little guys are SO EASY to make.  You start off by lining a cookie sheet with graham crackers.

Then you cook some butter, brown sugar, and pecans for a couple of minutes and pour the mixture on top of the graham crackers.

Graham Cracker PralinesBake for about 8 to 10 minutes.  Then cut them into squares and let them cool.  Mmmmm.  Delicious!!!!  Be sure to pop in next week as I will be sharing my recipe for my favorite Christmas beverage—–Yuletide Punch!

Graham Cracker Pralines

Posted under Cookies & Candy

38 Responses to “Graham Cracker Pralines”

  1. I can’t wait to make these! I am always looking for new “cookie” recipes to make for Christmas, and this looks like an easy and yummy one. Thanks, Laura!

  2. I know you will like them, Heather! Thanks for stopping by!

  3. This is the best cookie recipe ever! Thanks for posting. Yumm

  4. I’m seeing about 12 regular-sized graham crackers, is that correct? Assume cookie sheet is regular (not small or large) sized?

  5. Wendy, that is about right, but I did line the edges of the pan with some cut graham crackers so that the praline topping wouldn’t run off the crackers onto the pan. The pan I used measures 10-1/2 inches by 15-inches. Other size pans would work, but a smaller pan would mean more topping on each graham cracker, and a larger pan would mean less topping on each graham cracker. Thanks for stopping by. Come back anytime!

  6. Would this work with margarine? I have some vegan relatives and need to make something dairy-free – these look amazing!!

  7. Megan, I can’t remember if I’ve ever used margarine or not, but I think you should be okay.

  8. Is the brown sugar packed?

  9. Cathy, yes, the brown sugar should be packed. I will change it in the recipe. Thanks!

  10. I have a friend who makes these with sliced almonds, and they are so good.

  11. Becky, thanks for the suggestion. Almonds sound good, too.

  12. Can’t wait to try them when we are home for the holidays. It looks so yummy. I love how simple it is. In fact, I think it’s simple enough I’ll have Joe make them for our Christmas fondue dinner.

  13. Coni, we are looking forward to seeing you and Joe!

  14. I made these two days ago with my 9-year-old for her holiday class project…They were a hit!!! Made a little extra to share with family, and they wanted more. Thank you!!

  15. You’re welcome, Mindy. I’m glad everybody enjoyed them.

  16. Megan did you try this recipe with margarine? I would like to make these for Christmas.

  17. We made your Graham Cracker Pralines yesterday. It only took one day for them to be eaten up. Yum Yum.

  18. I’m glad everybody liked them, Joe and Coni. We’re looking forward to seeing you guys sometime soon. I’m assuming you’re back in Utah now. . . Merry Christmas!

  19. This looks soooo good :) Does it matter if you were to use roasted almonds?? Will it burn when putting it into the brown sugar mixture?

  20. Boo, someone else mentioned that they have had these with almonds and that they were good. As for almonds that have already been roasted, I’m not sure. I don’t think they would burn, but I suppose they could get over-cooked when they go back into the oven.

  21. I had these given to me years ago on a cookie platter at Christmas time. LOVED them. Glad to find this recipe on Pinterest, making them as we speak!

  22. Made these for Christmas…no pecans, so I used slivered almonds. YUMMY! And so Easy!

  23. Are these chewy or crispy? I have a graham cracker toffee recipe that is similar, but that makes a hard, toffee-like candy. Good pralines are kind of chewy and gooey, and it would be great if they were like that.

  24. Audrey, I would say that these are more chewy than crispy. By the way, the longer you cook candy, the harder it becomes. So if you want it to be softer, just don’t cook it as long, and don’t let the temperature go up so high. You may have heard of the terms “soft ball stage” and “hard ball stage.” Those terms refer to how long candy cooks, and it has to cook longer to get to the hard ball stage.

  25. I don’t recall where I got this recipe from, but I’ve been making these since my son was a toddler, and he will turn 27 this May. We call them Snicky-Snacks. I always butter the cookie sheet well, and I use cinnamon-sugar grahams, with the sugar side down. I also like these best with chopped walnuts, for some reason. Haven’t had these for quite a while, but you’ve inspired me to make them this afternoon! My son will be happy to perk us up a pot of good chicory coffee to have with our sweet treats, and we’ll enjoy some memories of his childhood while we relax on a cold winter afternoon. Thanks for the reminder of these yummy treats!

  26. Iene, I sure enjoyed reading your comment. It sounds so cozy and sweet. Have a wonderful afternoon and enjoy your time with your son!

  27. Love this super quick dessert! Two things. This recipe is from Betty Crocker from ages ago. Also, if you break the graham crackers into squares/rectangles before putting the butter and brown sugar mixture on top, you won’t have to cut them up later.

  28. Bex, thanks so much for letting me know this recipe came from Betty Crocker. I just added a link to the Betty Crocker website.

  29. These are so cool! Love the idea. I bet the graham crackers add a nice crunch!

  30. I make these with Saltines, 1 cup white table sugar and 1 cup butter, boiled. Bake for 10 minutes at 350, and when you pull out, cover with milk chocolate chips. When cooled, break apart. They taste like Skor bars.

  31. I just made these. FANTASTIC! I broke mine like brickle. Best thing I’ve eaten in a long time.

  32. These look fantastic and I can’t wait to try them. I’ve been making a similiar one for years, but like your recipe I think better. Great blog!

  33. I made these for an addition to some Christmas gift plates and they didn’t disappoint. Thanks for this simple yet delicious recipe. Will definitely be making these again.

  34. Did you use salted or unsalted butter?

  35. Donna, I always use salted butter in my recipes.

  36. Are you cutting the cookie squares smaller than what the crackers were?

  37. Kathi, no I usually cut them the same size as the graham crackers.

  38. This is similar to my friend’s recipe. We really enjoyed trying your version. She butters the pan before putting the graham crakcers on to ensure that they stay fully moist underneath. I was glad to see that you cooked the pecans in with the butter and brown sugar since it really cooks into the pecans well. My friend uses smaller honey grahams so that they are bite sized and the sauce penetrates fully around the graham crackers. We enjoyed these and will try drizzling the sauce; alternating with an evaporated cream sauce in our next batch.

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