Super Easy Graham Cracker Sandwiches Food

GRAHAM CRACKER SANDWICHES

Steps:

• In a medium bowl, beat butter with 1 cup confectioners' sugar until light and fluffy.
• Gradually add remaining confectioners' sugar alternating with the cream until frosting is fluffy and desired consistency.
• Beat in the vanilla and salt.
• If you're using peanut butter, add it now. Or divide the frosting in half and make half peanut butter and half vanilla.
• Spread a generous portion of the frosting on 1 graham cracker, top with another, and squeeze gently.
• Eat immediately or cover and let stand a few hours. The graham crackers will get softer as they absorb moisture from the frosting. I personally love that, but if you don't, eat them immediately. Skinny Mint Cookies Special Kay Bars No Bake Chocolate Peanut Butter Cookies Chocolate Peanut Butter Bonbons

EASY GRAHAM-CRACKER SANDWICHES

Steps:

• Spread 1/2 tablespoon cream cheese on each graham-cracker square. Top half the squares with pear slices, then close sandwiches with remaining squares. Serve immediately.

CRACKER SANDWICHES

Steps:

• Spread condiments of choice on one cracker.
• Top with another cracker.
• Enjoy!

GRAHAM CRACKER COOKIES

Steps:

• In a large saucepan, combine the sugar, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook 4-5 minutes longer or until thickened and bubbly. Remove from the heat; stir in the marshmallow creme, peanut butter, and peanuts if desired and vanilla., Break the graham crackers in half. Spread about 2 tablespoons filling on the bottoms of half of the crackers; top with remaining crackers.

GRAHAM-CRACKER SANDWICHES

Steps:

• Make the cookies: Whisk together flours, graham cracker crumbs, and 1 teaspoon salt in a medium bowl.
• Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, and beat for 2 minutes. Reduce speed to low, and gradually add flour mixture. Beat until well combined, 2 to 3 minutes. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
• Preheat oven to 350 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out star shapes using a 3-inch cutter. Gently press a 2 1/2-inch star cookie cutter into the center of each to create an outline. Transfer cookies to parchment-lined baking sheets, spacing each 1 inch apart. Refrigerate for 15 minutes.
• Bake cookies until pale gold, 12 to 15 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
• Make the marshmallow filling: Cook sugar, corn syrup, and 3/4 cup water in a medium saucepan over high heat, stirring and brushing down sides of pan with a pastry brush to prevent sugar crystals from forming, until a candy thermometer reaches 260 degrees, about 10 minutes.
• Meanwhile, sprinkle gelatin over remaining 3/4 cup water in a heatproof bowl, and let stand for 5 minutes to soften. Set bowl over a pan of simmering water, and cook, whisking constantly, until gelatin dissolves. Remove from heat. Whisk egg whites with a mixer on medium speed until soft peaks form.
• Once sugar mixture reaches 260 degrees, immediately whisk gelatin mixture into saucepan (it will foam up). Reduce speed on egg whites to low, and gradually add sugar-gelatin mixture to egg whites. Raise speed to high, and beat until mixture is thick, about 10 minutes.
• Transfer half of the marshmallow filling to a disposable pastry bag or a resealable plastic bag, and snip a 1/4-inch opening. (Leave remaining marshmallow in bowl with mixer on low speed.) Immediately, pipe marshmallow around edges of half of the cookies and fill in centers, then top with another cookie, pressing lightly. Dip edges of cookies into coconut to coat. Repeat with remaining marshmallow filling, cookies, and coconut.

"IT'S THAT EASY" GRAHAM-CRACKER DELIGHT

Steps:

• First, mix cream-cheese and powder-sugar in bowl.
• Then, evenly distribute cream-cheese onto graham-crackers.
• To top it off, try slices of strawberries, pears, etc. (Optional).

GRAHAM CRACKER PUDDING 'SANDWICHES'

Steps:

• Beat cream cheese with mixer in large bowl until smooth (you really need an electric mixer to get this fluffy enough).
• Gradually blend milk into cream cheese.
• Add pudding powder and beat 2 minutes.
• Fold whipped topping in gently.
• On each of 18 graham squares, spoon approx 1/4 c pudding mixture and top with second graham square.
• Wrap each sandwich individually in plastic wrap.
• Freeze at least 4 hrs or until firm.

SUPER EASY GRAHAM CRACKER SANDWICHES

Steps:

• I recommend using Jiffy brand frosting mix for the consistancy to be correct.
• Make frosting according to box directions.
• Break graham crackers in half cross way to make each into 2 squares.
• Spread frosting on one square & top with the other square.
• Repeat.
• This couldn't be easier - these will be eaten in no time. Especially good once the graham crackers soften a bit & the frosting firms up a bit.