Praline Strips

    (38)
    25 mins

    Graham crackers OR club crackers with a brown sugar/pecan topping


    38 people made this

    Ingredients
    Makes: 36 

    • 115 g butter
    • 110 g margarine
    • 220 g packed light brown sugar
    • 110 g chopped pecans
    • 1 teaspoon vanilla extract
    • 1 box graham crackers or club crackers

    Directions
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat oven to 350 degrees F (180 degrees C).
    2. Line cookie sheet with foil and cover bottom of pan with graham crackers.
    3. Bring butter, margarine, and sugar to a boil for 2 minutes. Add pecans and vanilla.
    4. Pour over crackers; spread evenly.
    5. Bake for 10 minutes. Cut while warm or break into small pieces.
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    Reviews and ratings
    Global ratings:
    (38)

    Reviews in English (35)

    by
    53

    I've been making a recipe like this for many years, and it always turns out perfect. But here are a few tips from my experiences...I do not use margarine, I use only real butter--the flavor is much better. And they must be baked until they are a deep golden brown in order to not be sticky and to have that nice crunch--I've found that's about 20 minutes for my oven. 10 minutes has never been long enough for mine. The topping needs to be poured as evenly as possible across the crackers (I usually pour thin streams back and forth in all directions)...it will then settle nicely into an even layer when it bakes. They are delicious, and they are always a hit when I make them. I have used only graham crackers for mine, so I can't rate the club crackers.  -  20 Nov 2008  (Review from Allrecipes US | Canada)

    by
    19

    When I make this recipe I sprinkle chocolate chips on them as soon as I take them out of the oven. Excellent!  -  04 Dec 2000  (Review from Allrecipes US | Canada)

    by
    17

    Very quick and tasty. Satisfied my late night sweet tooth without too much delay. I sprayed a cookie sheet with non stick coating instead of using the foil, and it worked quite well.  -  29 Mar 2001  (Review from Allrecipes US | Canada)

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