Ingredients
For the Base:
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2 cups (200g) graham cracker crumbs or digestive biscuits, finely crushed
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1/2 cup (115g) unsalted butter, melted
For the Praline Layer:
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1 cup (200g) granulated sugar
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1/2 cup (120ml) heavy cream
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1/2 cup (115g) unsalted butter
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1 cup (120g) chopped pecans or walnuts
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1 teaspoon vanilla extract
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Pinch of salt
For the Chocolate Layer:
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1 cup (175g) semi-sweet or milk chocolate chips
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1/2 cup (120ml) heavy cream (optional, for a ganache-like topping)
Instructions
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Prepare the base:
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Mix graham cracker crumbs with melted butter until evenly combined.
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Press the mixture firmly into the bottom of a greased 9×9-inch (23×23 cm) pan. Chill in the fridge for 10–15 minutes to set.
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Make the praline layer:
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In a saucepan over medium heat, combine sugar, butter, and cream. Stir constantly until sugar dissolves and mixture comes to a boil.
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Cook for 2–3 minutes until it thickens slightly.
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Remove from heat and stir in chopped nuts, vanilla, and a pinch of salt.
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Assemble:
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Pour the praline mixture over the chilled base and spread evenly. Return to the fridge for 10–15 minutes to firm up.
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Add chocolate layer:
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Melt chocolate chips (with cream if using) in a double boiler or microwave, stirring until smooth.
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Pour over the praline layer and spread evenly. Chill until set, about 30 minutes.
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Serve:
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Cut into squares or bars. Store in an airtight container in the fridge.
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✅ Tips:
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You can use almonds or hazelnuts instead of pecans for a different flavor.
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For extra crunch, lightly toast the nuts before adding them.
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For a fudgier chocolate layer, add a bit of butter or cream when melting.
If you want, I can also give you a quick stovetop version of praline crunch that sets without baking or chilling—perfect for immediate snacking. Do you want that version?
