Arts Graham Cracker Cookies Food

GRAHAM CRACKER COOKIES

Steps:

• Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
• Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
• Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

GRAHAM CRACKER COOKIE BARS

Steps:

• Preheat oven to 350.
• Grease a 9 inch square pan (I used an 8 inch square pan and it worked fine).
• In a large bowl, beat butter and sugar until creamy.
• Add egg, milk, and vanilla.
• Beat just until blended, the mixture will be grainy.
• Stir in graham cracker crumbs, coconut, and chocolate until just mixed.
• Spread evenly in pan.
• Bake 25 to 27 minutes until lightly browned on top.
• Cool and sprinkle with confectioner's sugar.
• Cut into bars and serve.

GRAHAM CRACKER COOKIES

Steps:

• 1. Preheat the oven to 325 degrees F.
• 2. In a saucepan, melt the butter.
• 3. Add the brown sugar and nuts. Boil for two minutes.
• 4. Use a large cookie tin and grease it with butter or PAM.
• 5. Take the graham crackers and break them up into individual pieces.
• 6. Place enough individual graham cracker pieces on the cookie tin to completely fill it.
• 7. Pour the sauce over the graham crackers.
• 8. Bake for ten minutes.
• 9. Remove from the oven and place the cookies on wax paper to cool. Serve immediately or store in a cool, dry container.

TOFFEE GRAHAM CRACKER COOKIES

Steps:

• Preheat oven to 350 and line a 10x15x1 baking sheet with aluminum foil.
• Line graham crackers onto the pan as best as you can, breaking crackers as necessary to fill the pan.
• In a small saucepan, add butter and sugar and heat on medium low heat, stirring constantly until sugar is dissolved and mixture begins to boil.
• Remove from heat and pour onto graham crackers in prepared pan. Spread evenly with the back of a spoon.
• Sprinkle pecans on top.
• Bake for 10-12 minutes. Mixture will be bubbly.
• Remove from oven and let cool completely before removing foil and cutting into squares.
• Makes about 24 squares

GRAHAM CRACKER COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a small sauce pan melt butter and sugar, once it's bubbling boil for 2 minutes.
• Meanwhile line cookie sheet with 12 double graham crackers, place together touching.
• Evenly pour butter sugar mixture over graham crackers and if you would like to sprinkle with chopped walnuts.
• Bake for only 8 minutes at 325 degrees. Let cookies cool completely on pan before removing and eating them.

GRAHAM CRACKER COOKIES

Steps:

• Line cookie sheet with foil
• Lay graham crackers close together on the cookie sheet
• Melt butter in a medium size saucepan
• Add brown sugar and stir
• Bring to a boil and boil for 2 minutes, stirring constantly
• Add nuts and vanilla, stir to combine
• Pour mixture over graham crackers
• Spread carefully to the edges, covering the crackers completely
• Bake at 350° for 12 minutes
• Cool completely before removing from cookie sheet
• Store in an airtight container

CHOCOLATE GRAHAM CRACKERS

Steps:

• In the bowl of a food processor, pulse the flours, baking soda, salt, and cocoa powder until combined. Add the butter and pulse until a coarse meal forms. You can also do this with a pastry blender.
• In a small bowl, mix together the brown sugar, honey, vanilla extract, and milk. Pour into the flour mixture and pulse until it just comes together in a ball. Wrap in plastic and refrigerate until firm, at least 30 minutes.
• Preheat the oven to 350°F.
• Divide the dough in half. Place each half between two sheets of parchment paper or plastic wrap. Use a rolling pin to roll the dough into an 1/8-inch thick rectangle. Cut the dough into squares. Use the tines of a fork or a skewer to lightly imprint rows of dotted lines into the squares. Gently peel the squares off the parchment and place onto a clean parchment-lined baking sheet.
• If the dough becomes too soft while shaping, place on a baking sheet and chill in the fridge or freezer until firm.
• When ready to bake, sprinkle the squares with granulated sugar, lightly pressing in to adhere.
• Bake for 13 to 15 minutes, or until fragrant and just dry at the edges. Place the crackers on cooling racks to cool completely. Store in an airtight container at room temperature for up to 5 days.

GRAHAM CRACKER COOKIES

Steps:

• Preheat oven to 350 degres.
• In the bowl of a stand mixer, cream together the butter and sugar until creamy.
• Beat in the vanilla and egg until well combined.
• In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Gradually add to the butter mixture until just combined.
• Stir in the chocolate chips.
• Using a medium cookie scoop, drop balls of dough onto a parchment lined baking sheet. Bake for 7 minutes.
• Cookies will look slightly underdone, but should set up nicely as they cool.

GRAHAM CRACKER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line cookie sheet(s) with parchment paper. Set aside.
• In a bowl, whisk together graham cracker crumbs, flour, baking soda and salt. Set aside.
• In a large mixing bowl, beat butter and sugars on medium-high speed until light and creamy.
• Add vanilla and eggs to butter mixture and beat again until well combined.
• With the mixer on low speed, gradually add the flour mixture to the wet mixture, increasing speed as needed. Mix only until just combined.
• Fold in chocolate chips, mixing to evenly distribute. (The cookie dough may feel drier than most other chocolate chip cookie batters, but it should hold together if you press it with your fingers.)
• Using a 1 ounce scoop, place balls of cookie dough onto the prepared cookie sheets.
• Bake 8 to 10 minutes. The edges of the cookies will be slightly golden and the centers still soft.
• Cool cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to finish cooling. (The cookies will firm up as they cool.)

GRAHAM CRACKER COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.
• Place graham cracker squares into a 1 gallon resealable plastic bag. Using a rolling pin, crush the crackers into finely crushed crumbs to make 11/2 cups.
• In a medium bowl, mix together graham cracker crumbs, flour, and baking powder; set aside.
• In a separate bowl, beat sweetened condensed milk, butter, and vanilla until smooth. Add crumb mixture, stir until combined. Stir in chocolate chips, coconut, and nuts.
• Drop by teaspoonfuls onto prepared baking sheets. Bake 12-15 min. or until lightly browned.
• Cool for 5 minutes before removing to a wire rack to cool completely.

GRAHAM CRACKER ROLL

Steps:

• Roll crackers to fine crumbs; reserve 1/2 cup and mix remaining crumbs with marshmallows, nuts and dates.
• Add cream slowly until mixture is moist enough to hold together.
• Shape into a roll about 2 1/2 inches in diameter; roll in reserved crumbs.
• Wrap tightly in waxed paper and refrigerate at least 12 hours before serving.
• Cut into 1/2" slices and serve with whipped cream.

HOMEMADE GRAHAM CRACKERS RECIPE

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together for 2 minutes, until combined.
• Add in the vanilla, baking powder, baking soda, and salt and mix for 30 seconds until evenly incorporated.
• Turn the mixer to low and add in the flours and milk in alternating portions, beginning and ending with the flour. Mix until combined. Dough will be thick.
• Form the dough into a ball and flatten into a disk.
• Wrap the disk in plastic wrap and refrigerate for 4 hours or overnight.
• When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• On a lightly floured surface, roll the dough out to 1/8-inch thickness.
• Using a knife, or pizza cutter, cut into 3.5×2.5- inch rectangles.
• Sprinkle the granulated sugar evenly onto the pieces, pressing lightly into the dough. Prick the dough with a fork to create the store-bought look. Place onto the prepared baking sheet 1/2- inch apart.
• Bake for 9-11 minutes until the edges are lightly golden. Transfer to a wire rack to cool completely.

ART'S GRAHAM CRACKER COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
• Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
• Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

GRAHAM CRACKER TOFFEE (AKA GRAHAM CRACKER CRACK)

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray.
• Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It's ok if there are slight gaps, doesn't have to be perfect; set aside.
• To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt, and heat over medium-high heat to melt. Stir constantly until butter has melted.
• After butter has melted, allow mixture to boil for about 4 1/2 to 5 minutes at a medium-fast boil (lots of bubbles). Stir constantly to prevent burning. As you approach the 4 minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce. I pulled mine off the heat at 4 1/2 minutes because it was thick enough.
• Evenly pour mixture over graham crackers.
• Bake for about 7 minutes, or until there's bubbling around the edges.
• Remove pan from oven, evenly sprinkle with chocolate chips, return pan to oven, and bake for about 2 minutes, or until chocolate chips are glistening and have softened.
• Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
• Evenly sprinkle with toffee bits.
• Allow toffee to cool for about 2 to 3 hours, or until chocolate has set up and dessert is sliceable.*