WICKED AF Praline Bliss
Who doesn’t love Pecan Praline bars? Buttery Caramel Pecan Praline bars- This recipe lives up to the name WICKED.
The creamy butter, rich brown sugar, and perfectly oven-toasted pecans melt together flawlessly. Wicked AF is an easy, irresistible, and wickedly habit-forming treat. Trust us when we say they’ll disappear fast, and of course, they’ll be requested again and again.
Fair warning: once this praline genie is out of the bottle, there’s nothing you can do. You will give in to the crunchy, buttery decadence in all its glory.
Ingredients
- Graham Crackers
- Light Brown Sugar
- Vanilla
- Kosher salt or Sea salt flakes
- Pecans
- Butter
What You’ll Love about our Praline Pecan Bars
- Quick and easy Pecan bar recipe
- Creamy nutty confection that melts in your mouth
- Softy fudgy texture
- Nostalgic dessert that brings back taste memories
- Stores in an airtight container for up to 5 days, or store in the freezer for up to 3 months
Pecan Praline bars with Ice Cream
They’re exceptional on their own or served alongside French vanilla ice cream. Kick it up a notch with Haagen-Dazs Bourbon Vanilla Bean Truffle ice cream. Insanely delicious!
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Wonderful Gifts
These mouthwatering treats also make a fabulous hostess gift. Additionally, they pair perfectly with a strong cup of coffee. Great anytime you need a sweet/caffeine pick-me-up. Honestly, there’s never a time NOT to enjoy these blissfully indulgent nuggets!
Are you invited to parties because of YOU, or because you bring Wicked AF Praline Bliss? Probably the latter. Don’t blame us though – we told you they were WICKED!
Where did the Praline Pecan magic come from?
Pralines in France
The original Praline was innovated in France in the 17th Century. A French diplomat was known for giving bundles of decadent pralines to his prospective lovers.
These small squares were so delicious, they became popular throughout Europe. The first Pralines were a combination of caramel and almonds. Of course, the praline recipe spread and changed over the years.
Pralines in New Orleans
Interestingly the Praline recipe was brought to New Orleans by French Nuns. These Ursine Nuns helped prepare young women for marriage. As part of this training, the Nuns taught the young ladies to make pecan pralines from scratch.
At the time, almonds were unavailable in Louisiana- but Pecans were plentiful, and locally grown. The wonder of these caramelized pecan desserts spread across the region.
In the 19th Century, poor women, and women of color began selling these popular treats to tourists and residents. The pralines offered an income that otherwise would not have been available to these ladies They became known as Pralinières
Enjoy the best Pecan Bars of 2025
they are WICKED AF!
Fun Facts about Pecans
Wicked AF Praline Bliss
Equipment
Materials
- 18-22 Graham Cracker Squares Each square is half of a full rectangle
- 1 cup Light Brown Sugar
- 1 tsp Vanilla
- 1/2 tsp Salt Coarse Kosher or Sea Salt Flakes
- 1 1/4 cups Pecans Coarsely Chopped
- 1 cup Butter
Instructions
- Preheat oven to 350°F
- Line an ungreased 10” X 15” rimmed jellyroll pan or 9” X 15” baking pan with GRAHAM CRACKERS, breaking in half as necessary to fit. Do not overlap. OPTIONAL: Before placing crackers in the pan, line it with parchment paper, ensuring the paper lays flat. Allow overhang for easy lift out.
- While stirring, melt BUTTER and SUGAR in a small saucepan over medium heat until it comes to a boil. Boil gently for 2 minutes, stirring constantly.
- Remove from heat and carefully stir in SALT and VANILLA.
- Pour mixture evenly over top of the GRAHAM CRACKERS, spreading to coat all.
- Sprinkle the chopped pecans evenly over top.
- BAKE for 10-12 minutes until uniformly bubbly. Bake an additional 2 minutes if you prefer a crunchier version.
- Remove from oven and allow to cool. While cooling, periodically run a spatula gently around the edges to prevent sticking.
- Once cool, run a spatula around the edges and underneath to loosen from the pan.
- Transfer intact to a cutting board & cut into 1 ½ - 2” pieces.
- Store leftovers (AS IF!) in an airtight container in the fridge for up to a week. (Wax paper recommended between layers.)
Notes
Nutrition
Vegan / Gluten-Free Alternatives:
(These options are not tested by Cuss Kitchen®)
- Pamela’s Honey Grahams (GLUTEN-FREE)
- Nabisco Grahams – Original (VEGAN)
- Kinnikinnick S’Moreables Graham Style Crackers (VEGAN & GLUTEN-FREE)
- Miyoko’s European Style Organic Cultured Vegan Butter (VEGAN)
Pecan Pie Bar FAQs
What the FAQ?
What the heck is the Praline in Praline Pecan Bars or Praline Bliss Bars?
Praline is that sinful cooked gooey mixture of sugar nuts and vanilla – In the South it usually includes Pecans.
Why aren’t my Pralines hardening?
It could be that your Praline wet vs. dry ingredient ratio is off. It could be too much humidity in the air. Lastly you may not be cooking at the right temperature(Consider a candy thermometer).
Why are my Pralines crystalizing?
Un even heat can cause your Praline mix to crystalize. HINT: Be sure to pre-measure ingredients and have them ready to add. Once the sugar starts to boil, you need to move quickly.
Do I need to worry about my Praline cookies melting?
They can be affected by heat over 80 degrees. Always best to store out of the sunlight and excessive temperatures.
10 Responses
I just made these. So crunchy and delicious. I think I’m going to have to run to the store to get ice cream to go with it.
So happy you love them as much as we do, thanks for sharing! And great idea to serve Wicked AF with ice cream—FABULOUS!
This pecan praline bar recipe is so yummy! It’s like having a crunchy pecan pie without having to make a crust. Additionally, the bars are easily portable so I send a few home with my guest.
Thank you, Stephanie! You hit the nail on the head, these bars are great for giving. A perfect homemade giftable!
Great texture, love the caramely buttery flavors. Easy to follow recipe, thanks!
You’re welcome, Irena – thank you for sharing your feedback!
These bars truly are bliss! Great with a cup of coffee!
These are wicked and very difficult to stop eating! I get lots of compliments on these.
Everyone makes a huge fuss every time I bring these bars…they must be wicked!
Just came back to this recipe- craving!
These are delicious