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With a crunchy sweet caramel and toffee-like flavor, these highly addicting Praline Bars are perfect for holiday snacking. These bars have a graham cracker base coated in pecan and buttery brown sugar topping that caramelizes over the crackers. Drizzled in melted chocolate makes them even more irresistible.
Praline Bars
Growing up in the south I was no stranger to pralines and treats flavored with the delicious brown-sugary mixture, especially ice cream. Here in Charleston, you’ll commonly find praline cookies at the checkout counters of many local places and grocery stores.
It wasn’t until recently that I made pralines and found them to be extremely simple to prepare. These Praline bars are a combination of bark and praline pecans, making the most delicious crunchy treat.
Easy-to-make treats like Peanut Clusters and these praline bars are some of my favorites to make during the holidays. They go great in holiday tins and can be paired with salty treats such as Alabama fire crackers. If you love these bars then you have to try saltine toffee bark too.
What flavor is praline?
Traditionally, praline has a maple and brown sugar-like taste mixed with pecans. It’s widely known in the south, but also has variations with just brown sugar and pecans as well. When mixed together the flavor is part caramel and part toffee.
Ingredients in Praline Bars
Making these praline bars is extremely easy and requires only a few of the most basic ingredients.
- Graham Cracker Sheets: you can use any version of graham cracker you like. The cinnamon graham crackers will add a nice seasonal flavor and the honey version will make them slightly sweeter. I prefer to use the plain graham crackers though.
- Cooking Spray: any cooking spray will work this is to coat the pan and keep the crackers from sticking after they’ve been coated.
- Chopped Pecans: chopped or pecan halves will work, but the chopped pecans spread easier across the crackers.
- Dark Brown Sugar: either light brown sugar or dark brown sugar will work for this recipe, however, dark brown sugar has a more intense flavor. It will make the bars have a better taste.
- Butter: I recommend using unsalted butter (no margarine) for this recipe. It will melt better and caramelizes perfectly over the crackers.
- Semisweet Chocolate Morsels: any kind of melting chocolate will work for these bars. You can even use white chocolate if you prefer it.
How to Make Praline Bars
- Graham Cracker Layer: preheat the oven to 350ºF and line a lightly greased rimmed baking sheet with graham cracker squares.
- Pecan Layer: sprinkle the chopped pecans over the graham crackers.
- Brown Sugar Layer: melt the brown sugar and butter over medium-high heat and pour over the graham crackers. Bake for 10 minutes. Immediately move the crackers to another parchment-lined baking sheet. Let cool.
- Chocolate Layer: melt the chocolate morsels in the microwave, stirring at 30-second intervals, and drizzle over the bars.
Layer the graham crackers on a rimmed baking sheet. Top with chopped pecans. Melt the brown sugar and butter and pour over the crackers.
Can I use light brown sugar instead of dark brown sugar?
Yes, you can. The reason for using dark brown sugar is that it has a more intense flavor than light, however, for this recipe you can swap the two.
Can I freeze praline bars?
No, unfortunately, these bars don’t freeze well. The graham crackers become too soft after they’ve thawed. If you’re concerned with the amount the recipe makes you can always cut it in half and use a smaller baking sheet. I also love to wrap these bars in gift bags and give them away to friends.
Can I use white chocolate chips too?
Yes! You can use a combination of white chocolate and chocolate to drizzle on top of the crackers. Just make sure the chocolate can be melted.
Praline Bars
Equipment
- 15×10 inch Rimmed Baking Sheet
- Parchment Paper
Ingredients
- 15 Graham Cracker Sheets cut into squares
- 3/4 cup Chopped Pecans
- 1¾ cups Dark Brown Sugar packed
- 1 cup Butter
- 1/2 cup Semisweet Chocolate Morsels
Instructions
- Preheat the oven to 350ºF and break the graham crackers into squares. Lightly grease a 15×10-inch rimmed baking sheet in cooking spray and lay the crackers onto the sheet.
- Sprinkle the chopped pecans over the graham crackers.
- In a small saucepan over medium-high heat bring the brown sugar and butter to a boil, stirring frequently. Pour the mixture over the graham crackers on the baking sheet.
- Using oven mitts carefully transfer the baking sheet to the oven and bake for 10 minutes.
- Cover another baking sheet with parchment paper and use a spatula to immediately transfer the baked crackers to the parchment paper. Let cool completely, about 30 minutes.
- Place the semisweet chocolate chips in a microwave-safe bowl and cook for 1 minute, stirring at 30-second intervals until the chocolate is completely melted. Drizzle the chocolate with a spoon over the graham crackers.
