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Praline Strips

Read Reviews (33)

"Graham crackers OR club crackers with a brown sugar/pecan topping" — Lisa MW

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Original recipe makes 3 dozen Change Servings

1/2 cup butter
1/2 cup margarine
1 cup packed light brown sugar

1 cup chopped pecans
1 teaspoon vanilla extract

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Directions

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

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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.

—wisweetp

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Most Helpful Critical Review

Apr 03, 2006

these are very very sweet, so be careful if thats not what you are looking for. i had a little trouble getting these to "thin out" like i wanted them to. a lady at our church made them, and the topping was thinner, maybe a different recipe? they were very good, but wish i knew how to change them as i have noted. very easy to make!!!

—sue t.

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36 Ratings

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Jan 18, 2003

When I make this recipe I sprinkle chocolate chips on them as soon as I take them out of the oven. Excellent!

—COLLEEN M.

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Dec 22, 2003

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.

—JAJAJOJO

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Dec 11, 2007

I didn't try this one yet. SOUNDS good, but how many graham crackers do I need to use, in how many layers, and how big of a cookie sheet?? I have several really different sizes ranging from 1/4 to 1/2 sheet, so its hard for me to tell what size cookie sheet you are referencing and how many graham crackers are needed relative to the other recipe amounts given.

—KEY2TIME

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Sep 17, 2003

Everytime I take these cookies to a party I am not allowed to leave without giving everyone the recipe! They are delicious and always a hit.

—MARLASEG

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Nov 23, 2010

Quick, easy, tasty. The very similar Betty Crocker version (identical ingredients and proportions) calls for 24 graham crackers. Note to self: Bake longer than 10 mins next time as they were still sticky.

—TABLESPOON

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Feb 06, 2003

Great recipe. My grandmother made something very simular when I was a little girl! Brought back great memories! Thanks for the recipe.

—SMYLE

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Nutrition

Calories
179 kcal
9%

Carbohydrates
12.9 g
4%

Cholesterol
14 mg
5%

Fat
14.5 g
22%

Fiber
0.6 g
2%

Protein
0.7 g
1%

Sodium
98 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Praline Strips

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 179
Calories from Fat: 130

% Daily Value *
Total Fat 14.5g 22 %
Saturated Fat 4.5g 22 %
Cholesterol 14mg 5 %
Sodium 98mg 4 %
Potassium 46mg 1 %
Total Carbohydrates 12.9g 4 %
Dietary Fiber 0.6g 2 %
Protein 0.7g 1 %
Sugars 12.2g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 2 %
Iron 2 %
Thiamin 4 %
Niacin 2 %
Vitamin B6 1 %
Magnesium 3 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.