Praline Crunch Bars
Indulge in the irresistible sweet-and-salty goodness of Praline Crunch Bars! This easy-to-make dessert combines crispy rice cereal and chopped pecans with a rich praline caramel layer made from butter, light brown sugar, and corn syrup. Topped with a luxuriously smooth duo of semi-sweet and milk chocolate, these bars strike the perfect balance between crunch and melt-in-your-mouth decadence. With just 15 minutes of prep and minimal baking, this recipe delivers maximum flavor with minimal effort. Perfect for potlucks, holiday treats, or an everyday snack, these praline bars are guaranteed to be a crowd-pleaser. Best of all, they’re easy to store—though they won’t last long!
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Recipe Information
Ingredients
- 4 cups Crispy rice cereal
- 1 cup Pecans (chopped)
- 1 cup Light brown sugar
- 1 cup Unsalted butter
- 1 cup Light corn syrup
- 2 teaspoons Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 1 cup Milk chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
In a large mixing bowl, add the crispy rice cereal and chopped pecans. Stir together until evenly combined and set aside.
In a medium saucepan over medium heat, combine the light brown sugar, unsalted butter, and light corn syrup. Stir constantly until the mixture comes to a gentle boil.
Once boiling, allow the mixture to cook undisturbed for 2 minutes. Remove the saucepan from the heat and stir in the vanilla extract.
Pour the hot mixture over the cereal and pecans in the large mixing bowl. Quickly stir everything together until the cereal and pecans are evenly coated.
Press the praline mixture evenly into the prepared 9x13-inch baking dish, using a spatula or the back of a spoon to create a smooth, even layer.
Bake in the preheated oven for 10 minutes. Remove the dish from the oven and allow it to cool completely on a wire rack.
Once cooled, melt the semi-sweet and milk chocolate chips together in a microwave-safe bowl by microwaving in 30-second intervals, stirring well after each interval until smooth.
Pour the melted chocolate over the cooled praline layer and spread it evenly with a spatula.
Let the chocolate topping set completely at room temperature, or place the dish in the refrigerator for quicker results.
Once the chocolate is firm, cut the praline crunch bars into squares or rectangles and serve. Store any leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 38.9 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 22 mg | 2% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
