🍫 Praline Crunch Bars
Ingredients
For the base:
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1 cup graham cracker crumbs (or crushed digestive biscuits)
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½ cup unsalted butter, melted
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2 tbsp granulated sugar
For the praline layer:
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1 cup brown sugar
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½ cup unsalted butter
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2 tbsp heavy cream
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1 tsp vanilla extract
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1 cup chopped pecans or walnuts
For the chocolate layer:
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1 cup semi-sweet or milk chocolate chips
Instructions
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Preheat oven
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Set to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
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Prepare the base
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Mix graham cracker crumbs, melted butter, and sugar in a bowl.
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Press firmly into the bottom of the prepared pan.
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Bake for 8–10 minutes, then set aside to cool slightly.
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Make the praline layer
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In a small saucepan over medium heat, melt butter with brown sugar and cream.
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Bring to a gentle boil for 2–3 minutes, stirring constantly.
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Remove from heat and stir in vanilla and chopped nuts.
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Pour over the baked crust and spread evenly.
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Bake for 10–12 minutes until bubbly.
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Add chocolate layer
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Remove the pan from the oven and immediately sprinkle chocolate chips on top.
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Let sit a few minutes, then spread until smooth.
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Cool and cut
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Allow bars to cool completely at room temperature (or refrigerate for faster setting).
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Cut into squares or rectangles.
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💡 Tips
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Use a mix of nuts (pecans and walnuts) for extra crunch and flavor.
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For a richer chocolate flavor, drizzle melted dark chocolate on top before serving.
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Store in an airtight container at room temperature for up to a week.
I can also give a quick no-bake praline crunch version that sets in the fridge in 1 hour if you want an even faster treat. Do you want that version?
