Graham Cracker Brittle Food

GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.

GRAHAM CRACKER TOFFEE BARS

Steps:

• Heat oven to 350°F.
• Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.
• Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

CRACKER COOKIE BRITTLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with heavy-duty aluminum foil.
• Place the crackers on the foil-lined baking sheet in a single layer, so they overlap like shingles. Melt the butter with brown sugar in a saucepan over medium heat, bring to a boil, and boil for 3 minutes. Pour the butter mixture evenly over the crackers.
• Bake in the preheated oven for 15 minutes; remove from oven, and sprinkle crackers with chocolate chips.
• Let stand about 2 minutes, until the chips are melted, and spread them over the crackers with a spreader or kitchen knife. Sprinkle with nuts, if desired. Allow to cool completely, about 1 hour; break into chunks, and store in airtight sealed container.

GRAHAM CRACKER BRITTLE

Steps:

• Grease a cookie sheet.
• Line it with crackers.
• combine sugar and butter in a saucepan.
• bring sugar/butter to a boil.
• Stir in nuts and cook for 1-1/2 minutes.
• Spread this mixture over crackers.
• bake at 350 for 10 minutes.
• Let cool and break into pieces.

GRAHAM ALMOND BRITTLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Layer bottom of the baking sheet with graham cracker crumbs.
• Melt butter in a saucepan over medium heat. Add sugar; cook and stir until dissolved, about 2 minutes. Bring to a boil; cook until a thickened caramel is formed, about 1 minute more. Pour quickly onto the crackers; spread with a spatula. Sprinkle almonds on top.
• Bake in the preheated oven until bubbling and golden brown, 8 to 10 minutes. Turn oven off; open door slightly and let the brittle cool in the oven for 1 hour. Sprinkle salt on top; cool until set, about 1 hour more. Crack into pieces by hand.

CRACKER BRITTLE

Steps:

• Preheat oven to 350.
• Take a cookie sheet with raised edges and cover it with foil.
• Place the crackers on the cookie sheet salt side down until it's covered.
• Heat butter and sugar together until the sugar is well dissolved into the butter.
• Pour the butter mixture evenly over the crackers and place in oven for five minutes.
• Remove the cookie sheet from the oven and pour the chocolate chips evenly over the butter mixture and crackers.
• Place back in oven for an additional five minutes.
• Remove from oven and allow to cool completely and then freeze for a minimum of two hours.
• Remove from freezer and break apart.
• Must be kept frozen if not being actively consumed.

ALMOND GRAHAM CRACKER COOKIES

Steps:

• Line a large (rimmed) cookie sheet with foil.
• Gently cut graham crackers in half. Place in a single layer on foil.
• Melt butter and sugar in a saucepan on medium-high heat. Bring to a rolling boil.
• Add almonds and boil until syrup is bubbly.
• Pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again.
• When slightly cooled, separate with a knife.

CHOCOLATE BRITTLE SURPRISE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
• Place crackers on foil in 5 x 7 inch rows.
• Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
• Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
• Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
• Refrigerate 1 hour. Break into pieces. Can be frozen.

GRAHAM CRACKER BROWNIES

Steps:

• Combine all ingredients and bake in a greased 8 x 8-inch pan at 350° for 22-25 minutes.
• Cut as soon as removed from oven.
• Remove from pan when cool.

BULLDOG BRITTLE

Steps:

• Line a cookie sheet with aluminum foil, 10 ½ x 15 ½.
• Cover with graham crackers (whole honey graham crackers).
• Chop 1 cup pecans and sprinkle evenly over crackers.
• In a boiler, melt 1 stick butter and 1 stick of margarine (only this combination will do!).
• Add ½ cup sugar, stirring constantly
• Boil for exactly 2 minutes.
• Pour or spoon over crackers and pecan (I find it better to use a big spoon).
• Bake at 350 for approximately 12 minutes.
• Cool and break into pieces.
• 1 box of graham crackers is enough to make 2 batches of brittle.
• You can also try it with Oatmeal Crunch Graham Crackers or Chocolate Graham Crackers.