Graham Cracker Cups Food

S'MORES CUPS

Steps:

• Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining 1/2 cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed.
• Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve.
• When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top).
• Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker.

GRAHAM CRACKER CRUST

Steps:

• If you're starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin.
• Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.
• Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart when you cut slices.
• For a baked dessert, pre-bake this crust per your filling recipe's directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling's recipe instructs otherwise.

PERFECT PEANUT BUTTER CUPS

Steps:

• In a large bowl mix peanut butter, cracker crumbs, melted butter, and sugar. Use a whisk if it's lumpy.
• I then use my smallest cookie scoop and fill, not quite to the top, Wilton 1 1/4 inch diameter mini baking cups. (You can buy them at Wal-Mart, Canadian Tire, and the fancy ones at Michaels.).
• Put them on a cookie sheet and stick them in the freezer to set.
• In the meantime melt the chocolate chips. Use a spoon and put a dollop on top, spread it out to the edges.
• Return to the freezer to set the chocolate.
• I've also used a Ziploc baggy with the corner snipped to fill the cups but find my cookie scoop much easier.
• If you don't have the mini baking cups you can spread into a 9x9 baking dish but I recommend lining with foil and when set; remove, turn upside down and cut into the peanut butter side.

GRAHAM CRACKER CRUST I

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
• Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

GRAHAM CRACKER-OATMEAL CRUST

Steps:

• Preheat oven to 350°.
• Process crackers in food processor until finely ground.
• You can also place crackers in plastic bag and grind down using rolling pin.
• Combine crumbs, butter, oats, brown sugar, vanilla and salt, stirring until crumbs are moistened.
• Press mixture evenly across 9-inch pie plate.
• Bake crust until crisp, about 7 minutes.
• Let cool completely before filling.
• Crust may also be wrapped tightly in plastic and frozen up to one month.

GRAHAM CRACKER CRUST

Steps:

• In a medium bowl, combine graham cracker crumbs, sugar and salt. Stir in the melted butter. (Mixture will look like wet sand.) Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan. Fill and bake according to your recipe. (If your recipe calls for a prebaked crust, bake for 6 to 9 minutes at 375 degrees until just lightly browned. Let cool completely on wire rack before filling.)

GRAHAM CRACKER ICE CREAM CONE BOWLS

Steps:

• Preheat oven to 300°F.
• In a medium bowl, beat the sugar into the egg until it is pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the graham cracker crumbs and sifted flour.
• Let mixture rest for 10-15 minutes.
• Grease a large cookie non-stick cookie sheet and spread 1 tablespoon of the batter into a 6" circle using a flexible spatula. The batter will spread about 1/2" while baking, so keep the circles 1" apart.
• Bake for 12-15 minutes or until lightly browned. Remove from the cookie sheet using a large metal spatula. Remove 1 cookie at a time. Immediately place on a small overturned bowl or a small glass gently coaxing the cookie into a bowl shape. You will need 6 or 8 of these, one for each cookie. Repeat with remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cookie from the overturned bowl when cooled.