🍬 Praline Crunch Bars
Ingredients
For the base:
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2 cups graham cracker crumbs
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1 cup shredded coconut
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1 cup chopped pecans or walnuts
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½ cup unsalted butter, melted
For the caramel layer:
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1 can (14 oz / 400 g) sweetened condensed milk
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1 cup brown sugar, packed
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½ cup unsalted butter
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1 teaspoon vanilla extract
For the topping:
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1 cup chopped pecans or walnuts
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¼ cup brown sugar
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Optional: ½ cup semi-sweet chocolate chips
Instructions
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Prepare the base:
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Preheat oven to 350°F (175°C).
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In a bowl, mix graham cracker crumbs, shredded coconut, chopped nuts, and melted butter.
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Press mixture firmly into a greased 9×13-inch baking pan. Bake 8–10 minutes, then let cool.
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Make the caramel layer:
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In a saucepan over medium heat, combine sweetened condensed milk, brown sugar, and butter.
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Cook, stirring constantly, until caramel thickens slightly (about 5–7 minutes).
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Remove from heat and stir in vanilla. Pour over cooled base and spread evenly.
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Add the topping:
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Sprinkle chopped nuts and brown sugar evenly over the caramel. Press lightly.
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Optional: Sprinkle chocolate chips while warm so they melt slightly.
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Chill & serve:
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Refrigerate at least 2 hours or until set.
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Cut into bars and serve.
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Tips & Variations
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Chocolate layer: Drizzle melted chocolate over the top for extra indulgence.
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Nut swap: Pecans, walnuts, or almonds all work beautifully.
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Faster version: Use store-bought caramel sauce instead of cooking your own.
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Chewy texture: Add more shredded coconut to the base for extra chew.
If you want, I can give a “quick, no-bake praline crunch” recipe that’s super fast and still keeps that buttery, nutty, caramelized crunch.
Do you want me to do that?
