Graham Cracker Crunch Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan.
• In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
• Bake in preheated oven for 15 minutes, or until lightly browned.

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

Steps:

• Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
• In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
• In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
• In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
• Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
• Set aside to cool and refrigerate until ready to serve, up to 2 days.
• For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
• When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

Steps:

• Preheat oven to 350°.
• Butter a 8X8-inch baking pan.
• In a small mixing bowl, mix together crumbled graham crackers,brown sugar and cinnamon.
• Combine with melted butter and vanilla, mix well.
• Spread evenly in prepared pan.
• Sprinkle sugar and salt over the top.
• Bake for 8-10 minutes, or until lightly browned.
• Cool slightly, then put on top of your favorite ice cream.

Steps:

• Line cookie sheet with foil and arrange graham crackers.
• Sprinkle with nuts.
• Boil margarine and sugar for 3 minutes, pour over crackers.
• Bake at 350 for 7 minutes.
• Cool completely, break into pieces!

Steps:

• Preheat the oven to 350°F. Line a half-sheet (13 by 18-inch) pan with aluminum foil. Arrange graham crackers side by side and end to end to cover the pan in a single layer. Sprinkle pecans evenly over the crackers and cover with toffee bits. In a heavy skillet or saucepan set over medium-high heat, bring the butter and sugar to a boil; continue boiling for 2 1/2 minutes. Immediately pour over the cracker-pecan-toffee layers. Bake for about 12 minutes. While still hot, use a pizza cutter to cut the bars into squares or diagonally into diamonds. Cool in the pan, then lift the foil lining out and stack the squares on a serving platter.
• These can be made up to 3 days in advance and kept in an airtight container at room temperature. Well wrapped, they can be frozen for up to 3 weeks. Do not leave them out for too long in humid weather, or they lose their crunch and become sticky. If the weather is terribly humid, keep them in the refrigerator until serving.
• I've substituted crushed chocolate-covered toffee bars for the toffee bits with great results. I used six 1.4-ounce bars-as close as I could come to matching the recipe's 8-ounce package of toffee bits. Whatever size toffee bars you use, just do the math-most candy bars list weight in ounces on the package-to determine how many you'll need. To crush, smack them, fully wrapped, with a pestle, heavy mallet, or rolling pin.

Steps:

• Heat oven to 350 degrees F.
• Line a 15x10x1 inch baking sheet with foil or parchment paper lightly sprayed with non stick cooking spray.
• Break graham crackers into quarters and cover the baking sheet in a single layer.
• In a saucepan over medium heat, combine the butter and brown sugar. Bring to a boil, stirring constantly, for about 3 minutes.
• Remove from heat and pour evenly the graham crackers. You may need to spread mixture evenly over graham crackers with a spoon.
• Bake for 7 minutes.
• Remove from oven and sprinkle chocolate chips over the baked toffee and let them melt for a few minutes. Spread melted chocolate evenly over the toffee.
• Sprinkle chopped pecans on top of the melted chocolate.
• Cool completely (put in fridge to set up faster) and break into pieces to serve.
• Store in an airtight container.