Marbled Chocolate Graham Crackers Recipes

Steps:

• In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt. In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes. Add the molasses and beat to combine. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc. Chill until firm enough to roll, at least 1 hour.
• Preheat the oven to 350 degrees F.
• On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle. Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies. Score each rectangle in half crosswise, but don't cut all the way through. Using a fork, make 3 indentations in each square. Transfer the parchment with the rolled dough to a baking sheet. Freeze for 10 minutes.
• Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes. While the cookies are still warm, use a knife to cut them apart. Let the cookies cool completely on the sheet on a rack. Repeat with the remaining dough, rerolling the scraps once.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Crumble graham crackers in a food processor with sugar and cinnamon.
• Place butter in a microwave-safe bowl and melt in a microwave oven, about 1 minute. Add to the mixture in the food processor and blend until combined into the dough.
• Roll dough out into a crust and place into a pie plate.
• Bake in the preheated oven for 7 minutes. Let cool completely before filling, about 30 minutes.

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Place grahams on bottom of pan, cutting as needed to completely cover bottom.
• Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over grahams; spread to completely cover grahams.
• Melt white chocolate as directed on package. Drop spoonfuls over semi-sweet chocolate; swirl gently with knife.
• Refrigerate 1 hour or until firm. Use foil handles to lift dessert from pan; peel off foil. Cut dessert into bars.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
• In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
• Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
• Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.