Christmas Crack With Graham Crackers Food

GRAHAM CRACKER TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 9x13'' pan with parchment paper (or spray with cooking spray.)
• Place graham cracker sheets along the bottom of the pan.
• Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil.
• Boil for 5 minutes, stirring constantly.
• Remove from heat and pour mixture over graham crackers and spread into an even layer.
• Bake for 7 minutes.
• While the bars are baking, unwrap the Hershey's chocolate bars and break them into pieces.
• Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Cover the pan with a lid or aluminum foil to allow the chocolate to melt (5-10 minutes).
• Once chocolate has begun to melt, remove the lid and use a spatula to spread the melted chocolate evenly over the bars.
• Allow to cool completely before serving. I like to store mine in the fridge to set up (not required) but I leave them out at room temperature for 15 minutes before cutting them, to allow the chocolate to soften.

CHRISTMAS BARK

Steps:

• Preheat oven to 400°F. Line a 13x18 rimmed baking sheet with foil and spray it with nonstick spray. Lay the graham cracker sheets in a single layer, side by side in the pan, breaking pieces as needed to fill the pan.
• Place butter and brown sugar in a medium saucepan. Bring the mixture to a boil, and boil for 3 minutes, stirring occasionally. Carefully pour over the graham crackers. Use a rubber spatula to evenly spread the mixture over the graham crackers.
• Place the pan in the oven for 4 minutes. Remove from the oven and pour the melted peanut butter on top (if using). Use a rubber spatula to evenly spread the peanut butter. Sprinkle with chocolate chips and place back in the oven for 1 additional minute, to melt the chocolate (the chocolate might still be in the shape of the "chips", but it should be soft enough to spread). Remove from the oven and use an offset spatula to evenly spread the melted chocolate. Allow to cool just slightly, then sprinkle the top with M&M'S and sprinkles.
• Cool to room temperature, then transfer to the refrigerator to firm up completely. Once chilled, break the toffee into irregular pieces. Store in the refrigerator.

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.*

CHRISTMAS GRAHAM CRACKER CRACK

Steps:

• Preheat oven to 350.
• Line a 15x10x1 pan with foil. Place graham crackers in a single layer in the pan. You can use a different size pan, but the 12 graham crackers fit just about perfectly in this one.
• Sprinkle marshmallows over graham crackers.
• In a saucepan, melt brown sugar, butter, and cinnamon together, and cook over medium heat until the butter is melted and the brown sugar is dissolved. You don't need to bring it to a boil; we're not making candy.
• Remove mixture from heat and stir in vanilla extract.
• Pour or spoon the brown sugar mixture evenly over the graham crackers.
• Sprinkle almonds and coconut over the top of the graham crackers.
• Bake for 14-16 minutes or until browned.
• Cool completely.
• Cut into squares, then triangles.

COCONUT CRACK BARS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Line a 9x9-inch square baking pan with aluminum foil and lightly spray with nonstick spray.
• Place crackers in single layer of pan to cover the whole bottom. Break the crackers as necessary to fit.
• Spread brown sugar on the bottom of a small saucepan. Cut butter into about 8 slices and place on top of sugar. Place pan on top of medium-high heat and bring to a boil. Let boil about 2-4 minutes or until smooth and brown in color. Stir in coconut.
• Pour mixture over graham crackers and spread evenly with an offset spatula. Bake for about 5 minutes at 425 degrees F to set.
• Sprinkle chocolate chips evenly over crackers and place back in oven for about 2 minutes or until chips start to melt. Remove from oven and spread chips evenly over crackers. Cool.
• Place in refrigerator (or freezer) for about an hour or until chocolate sets. Break or cut into pieces.

CRACK BARS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Line a 9x9-inch square baking pan with aluminum foil and lightly spray with nonstick spray.
• Place crackers in single layer of pan to cover the whole bottom. Break the crackers as necessary to fit.
• Spread brown sugar on the bottom of a small saucepan. Cut butter into about 8 slices and place on top of sugar. Place pan on top of medium-high heat and without stirring bring to a boil. Let boil about 2-4 minutes or until smooth and brown in color.
• Pour toffee mixture (sugar and butter) over graham crackers and spread evenly with an offset spatula. Bake for about 5 minutes at 425 degrees F to set.
• Sprinkle peanut butter chips evenly over crackers and place back in oven for about 2 minutes or until chips start to melt. Remove from oven and spread chips evenly over crackers.
• Sprinkle chopped nuts on top and gently press into the smooth peanut butter chips. Sprinkle chocolate chips evenly over nuts and place back in oven for about 2 minutes or until chocolate chips start to melt. Spread chocolate evenly over nuts. Cool.
• Place in refrigerator for about an hour or until chocolate sets. Break or cut into pieces.

GRAHAM CRACKER TOFFEE CRACK

Steps:

• Preheat your oven to 350 degrees F.
• Line a 9x13 pan with parchment paper or aluminum foil. Grease the bottom with butter.
• Place the graham crackers in a single layer on top of the greased foil or parchment paper. Break the graham crackers as necessary to completely cover the bottom of the pan.
• In a medium-sized pot on the stove, add your 1 cup of butter, 1 cup of packed brown sugar, and 1 cup of chopped pecans. Heat over medium-high until the mixture comes to a boil. Set the timer for two minutes and stir the mixture constantly while it is boiling. The mixture will become frothy.
• After two minutes, remove the mixture from the stove and pour over the top of the graham crackers in the 9x13 pan.
• Place in the oven and bake for 15 minutes.
• After removing from the oven, let the toffee sit for two minutes. Then sprinkle the 1 1/4 cups of chocolate chips evenly over the top. Wait for five minutes, then spread the melted chocolate with a spatula over the top of the toffee.
• Sprinkle more chopped pecans over the top of the melted chocolate if desired.
• Allow to cool completely. Then cut or break into pieces.

CHRISTMAS CRACK

Steps:

• Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer.
• In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, about 2-3 minutes.
• Remove from the heat and add one teaspoon pure vanilla extract.
• Pour over the crackers, covering them evenly.
• Put the pan into the oven and bake for about 5 minutes, or until just bubbly, watching carefully.
• Remove from the oven and pour the chocolate chips over the crackers.
• When the chips melt a bit, spread them over the crackers with a knife.
• Cool completely. You can put the pan into the freezer for 15 to 20 minutes to get completely cold.
• Break up into pieces. Store in an airtight container.

CHRISTMAS CRACK RECIPE

Steps:

• Preheat your oven to 400ºF (204ºC) and line your pan with a silicone mat or parchment paper coated with pan spray or cake goop. I used cake goop around the edges of my pan and silicone mat.
• Line the bottom of your pan with crackers in an even layer and set it aside.

GRAHAM CRACKER CHRISTMAS TREE DECORATION

Steps:

• Take 3 graham cracker sheets (rectangle) and break into squares. Place one square for your base and top with a squirt of frosting. Add another square on top. Repeat 5-6 times for your tree trunk base. Now squirt an X on the top square layer. With your remaining graham sheets, first break into squares, then cut on the diagonal to make several triangles. It is easier to cut with a serrated knife. Take two triangles and place them on your trunk base in the frosting X. Repeat with two more triangles. Use more frosting to line your sides for extra strength (like you would for a gingerbread house). I used 8 triangles total. Line each edge with frosting. Decorate before the frosting sets. A quick and easy thing for kids to make - and eat!