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Top-down view of the baking pan with the toffee-coated graham crackers in the oven, bubbling and turning golden brown as they bake.

Praline Cookies Recipe

This Pecan Graham Cracker Toffee is a simple, yet delicious dessert combining buttery toffee, crunchy graham crackers, and chopped pecans. The sweet and rich toffee mixture is poured over graham crackers and baked to create a perfect bite-sized treat with a nutty twist.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 35 cookies
Calories 151 kcal

Equipment

  • 10x15-inch baking pan
  • Medium saucepan
  • Spatula or spoon

Ingredients
  

  • 35 graham crackers
  • 1 cup packed brown sugar
  • 1 cup unsalted butter
  • ¼ teaspoon cream of tartar
  • 1 cup chopped pecans

Instructions
 

Preheat Oven:

  • Preheat your oven to 325°F (170°C)

Prepare Baking Pan:

  • Line the bottom of a 10x15-inch baking pan with graham crackers, ensuring that they cover the entire surface in a single layer.

Make Toffee Mixture:

  • In a medium saucepan, combine the brown sugar, unsalted butter, and cream of tartar. Heat over medium heat, stirring continuously until the mixture comes to a boil.
    Top-down view of a saucepan on the stove with brown sugar, unsalted butter, and cream of tartar being stirred together as the mixture starts to bubble and boil.

Add Pecans:

  • Stir in the chopped pecans and continue stirring for about 1-2 minutes until well combined.
    Top-down view of chopped pecans being stirred into the hot toffee mixture in the saucepan, combining well.

Pour Over Crackers:

  • Carefully pour the hot toffee mixture over the graham crackers, spreading it evenly to cover them.
    Top-down view of the hot toffee mixture being carefully poured over the graham crackers in the baking pan, spreading it out evenly.

Bake:

  • Place the baking pan in the preheated oven and bake for about 10 minutes, or until the toffee mixture is bubbling and the crackers look golden.
    Top-down view of the baking pan with the toffee-coated graham crackers in the oven, bubbling and turning golden brown as they bake.

Cool and Serve:

  • Remove from the oven and let the toffee cool in the pan for about 3 minutes. While still warm, gently remove the crackers from the pan and let them cool completely on a rack or parchment paper.

Notes

For extra flavor, lightly toast the pecans before adding them to the toffee mixture.
Make sure to work quickly when spreading the toffee, as it cools and hardens fast!