Here’s a simple and delicious Praline Crunch recipe — a sweet, nutty dessert bar with a rich praline flavor.
Ingredients
Base:
- 1 cup all-purpose flour
- ½ cup butter, melted
- 2 cups graham cracker crumbs (optional: or use finely crushed digestive biscuits)
Praline topping:
- 1 cup brown sugar, packed
- ½ cup butter
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped pecans (or walnuts)
Chocolate layer (optional but classic):
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven: 350 °F (175 °C). Grease or line an 8×8-inch baking pan.
- Prepare base:
- Combine graham cracker crumbs, flour, and melted butter.
- Press mixture firmly into the bottom of the pan.
- Bake 8–10 minutes until lightly golden.
- Make praline topping:
- In a saucepan, melt butter over medium heat.
- Stir in brown sugar and heavy cream; bring to a gentle boil.
- Simmer 2–3 minutes, stirring constantly.
- Remove from heat and stir in vanilla and chopped nuts.
- Assemble:
- Pour praline mixture over the baked base, spreading evenly.
- Optional: sprinkle chocolate chips on top immediately, allowing them to melt slightly, then spread gently with a spatula.
- Bake: 15–20 minutes until topping is bubbly and golden.
- Cool: Let cool completely at room temperature before cutting into bars.
Tips
- For extra crunch, toast the nuts lightly before adding to the topping.
- You can drizzle extra chocolate over the cooled bars for a decorative touch.
- Store at room temperature in an airtight container for 3–4 days, or refrigerate for up to a week.
If you want, I can give you a shortcut no-bake version of Praline Crunch that’s faster but still rich and nutty. Do you want me to do that?
