Chocolate Graham Crackers Recipes

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CHOCOLATE GRAHAM CRACKERS



Chocolate Graham Crackers image

Graham flour is a coarse-grained whole-wheat meal and can be found in specialty and health food stores. It makes a graham cracker with a lovely texture and subtle nutty flavor, but regular whole-wheat flour makes a decent substitute if you can't find it.

Provided by Samantha Seneviratne

Categories     dessert

Time 2h10m

Yield 2 to 2 1/2 dozen

Number Of Ingredients 11

2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
24 tablespoons (3 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup molasses
2 cups whole-wheat graham flour
1 1/2 cups all-purpose flour, plus more for flouring the parchment and rolling pin
1 1/2 cups all-purpose flour, plus more for flouring the parchment and rolling pin
1 cup Dutch-process cocoa powder

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.

CHOCOLATE MARSHMALLOW GRAHAMS



Chocolate Marshmallow Grahams image

While working at a local Grange, I came up with these chocolaty bars to serve with coffee to weary travelers. Folks always came back for more...and for the recipe!

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-1/2 dozen.

Number Of Ingredients 6

2 cups semisweet chocolate chips
1 cup butter, cubed
1 cup peanut butter
1 teaspoon vanilla extract
2 cups chocolate graham cracker crumbs (about 10 whole crackers)
1 package (10 ounces) miniature marshmallows

Steps:

  • In a large microwave-safe bowl, combine chocolate chips, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in vanilla. Add cracker crumbs and marshmallows; stir until coated. Spread into a greased 13-in. x 9-in. pan. Cover and refrigerate for 1 hour or until firm. Cut into bars.

Nutrition Facts : Calories 81 calories, Fat 5g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 53mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

GRAHAM CRACKERS



Graham Crackers image

A sweet whole wheat cracker. These are very versatile. They can be eaten plain or used in recipes as whole crackers or just crumbs.

Provided by Carol Emley

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 24

Number Of Ingredients 9

½ cup shortening
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup milk

Steps:

  • In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 18.2 g, Cholesterol 0.2 mg, Fat 4.6 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 74.3 mg, Sugar 6.9 g

CHOCOLATE GRAHAM CRACKER DESSERT



Chocolate Graham Cracker Dessert image

Prepare this delicious Chocolate Graham Cracker Dessert in just 30 minutes, plus refrigeration. Chocolate Graham Cracker Dessert will look amazing at your next gathering with friends and family.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield 10 servings

Number Of Ingredients 3

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 tsp. vanilla
11 chocolate graham crackers, broken crosswise in half (22 squares), divided

Steps:

  • Mix COOL WHIP and vanilla just until blended; spread 1 Tbsp. onto each of 20 graham squares.
  • Stack grahams together, then stand on edge on platter to make 8-1/2-inch loaf. Frost with remaining COOL WHIP mixture. Crush remaining graham squares; sprinkle over loaf.
  • Refrigerate 4 hours before slicing to serve.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 9 g, Protein 1 g

CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH



Chocolate Cheesecake With Graham Cracker Crunch image

It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That's how it's been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat - except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.

Provided by Julia Moskin

Categories     snack, cakes, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 11

2 cups/170 grams graham cracker crumbs
1/2 cup/100 grams light brown sugar
4 tablespoons/50 grams (1/2 stick) unsalted butter, melted
1 cup/250 milliliters sour cream
8 ounces/250 grams best-quality semisweet chocolate, preferably Callebaut, broken into pieces
1 1/2 pounds/700 grams cream cheese
1 cup/200 grams granulated sugar
3 eggs
3 or 4 graham crackers
2 tablespoons/25 grams unsalted butter
Chocolate ganache (optional; see recipe)

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).

Nutrition Facts : @context http, Calories 570, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 39 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 359 milligrams, Sugar 40 grams, TransFat 0 grams

CHOCOLATE CARAMEL GRAHAM CRACKERS



Chocolate Caramel Graham Crackers image

Provided by Barbara Walt Gustin

Categories     Cookies     Chocolate     Bake     Quick & Easy     Winter     Gourmet     Michigan

Yield Makes about 1 3/4 lb

Number Of Ingredients 8

12 (4 3/4- by 2 1/2-inch) graham crackers
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 1/2 cups semisweet chocolate chips (9 1/2 oz)
1 cup walnuts, pecans, or almonds (3 to 4 oz), chopped
Special Equipment
a small metal offset spatula

Steps:

  • Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, leaving a 2-inch overhang at each end.
  • Line bottom of pan with graham crackers (it will be a tight fit).
  • Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 1 minute. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.
  • Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes. Freeze until chocolate is firm, 10 to 15 minutes.
  • Carefully lift crackers from pan by grasping both ends of foil, then peel foil from crackers. Break crackers into serving pieces.

GRAHAM CRACKER CHOCOLATE ECLAIRS



Graham Cracker Chocolate Eclairs image

This is a super easy recipe and tastes fabulous! You need to let it sit in the refrigerator for the 24 hours in the instructions because that allows the crackers to soak up the pudding mixture and get soft. It's killer!

Provided by The Big Cheese

Categories     Dessert

Time 15m

Yield 10 serving(s)

Number Of Ingredients 10

2 (3 1/2 ounce) boxes French vanilla instant pudding
3 cups cold whole milk
1 (14 ounce) box graham crackers
1 (8 ounce) container frozen whipped topping, defrosted
4 tablespoons cocoa powder
1 1/2 cups confectioners' sugar
2 tablespoons unsalted butter
2 teaspoons corn syrup
1 teaspoon vanilla extract
3 tablespoons milk

Steps:

  • Blend pudding mix with milk by beating with a mixer until thickened.
  • Fold in whipped topping until well blended and set aside.
  • Layer a 9x13" baking pan with one layer of graham crackers.
  • Spoon half of the pudding mixture onto the crackers.
  • Repeat by adding another layer of graham crackers and another layer of pudding.
  • Top with a final layer of graham crackers.
  • For the icing, sift the cocoa and confectioner's sugar until lumps are removed.
  • Place into a small saucepan and add the remaining icing ingredients.
  • Heat all ingredients and stir over moderate heat until dissolved and butter is melted.
  • Pour over graham cracker layer and spread to the sides to cover completely.
  • Refrigerate for 24 hours before serving.

CHOCOLATE GRAHAM CRACKER CAKE



Chocolate Graham Cracker Cake image

A unique twist to a chocolate cake. Found online at Culinary Concoctions. I think trying it with chocolate graham cracker crumbs would be really interesting too.

Provided by Topher

Categories     Dessert

Time 55m

Yield 2 cakes, 16 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 cup sugar
3 eggs, separated
2 cups graham cracker crumbs
2 tablespoons baking powder
3 tablespoons cocoa
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup whipping cream
2 tablespoons sugar
4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 375°F.
  • Cream butter and add sugar and egg yolks, mixing until well combined.
  • Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract; mix well.
  • Beat egg whites until stiff and fold into mixture.
  • Pour batter into two greased and floured 9 inch round pans.
  • Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
  • Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl.
  • Stir until completely melted and smooth. Serve warm over cake.

Nutrition Facts : Calories 236, Fat 14.6, SaturatedFat 8.3, Cholesterol 74.5, Sodium 408.9, Carbohydrate 24.3, Fiber 0.5, Sugar 17.4, Protein 3

CHOCOLATE GRAHAM CRUST



Chocolate Graham Crust image

A quick chocolate pie crust to make with chocolate graham crackers.

Provided by horse-lover

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 50m

Yield 8

Number Of Ingredients 4

1 cup chocolate graham crackers
¼ cup white sugar
⅛ teaspoon ground cinnamon
¼ cup butter

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.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.5 g, Protein 0.5 g, SaturatedFat 3.6 g, Sodium 92.4 mg, Sugar 8.1 g

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From pinchmeimeating.com


CHOCOLATE COVERED GRAHAM CRACKERS {NO BAKE!} - THE ...
2020-06-18 Instructions. Place the graham crackers on a rimmed baking sheet. Spread each graham cracker square with a layer of melted chocolate. Sprinkle with optional toppings, if desired. Let stand for about 30 minutes at room temperature or about 10 minutes in the refrigerator (until the chocolate sets).
From theseasonedmom.com


CHOCOLATE COVERED GRAHAM CRACKERS - BAREFOOT IN THE PINES
2020-12-19 Remove your chocolate from the heat and repeat with the white vanilla melts (if using) in a separate bowl. To dip the crackers, remove a sheet of graham crackers from the package and carefully break in half to make two squares. Dip one square into the chocolate mixture and using a fork, gently flip and coat in the melted chocolate.
From barefootinthepines.com


CHOCOLATE MILK YOUTUBE - THERESCIPES.INFO
Film — Chocolate Milk top www.chocolatemilkdoc.com. By creating an engaging narrative centered around the challenges of breastfeeding, Chocolate Milk will spark public discussion on how communities can better support black mothers. Our goal is to premiere the film in 200 community screenings across the country during National Breastfeeding ...
From therecipes.info


CHOCOLATE GRAHAM CRACKERS | WEELICIOUS
2012-04-09 Preheat oven to 350°F. 2. In a food processor or mixer combine the first 7 ingredients. 3. Add butter to the mix and pulse/mix until it resembles coarse meal. 4. Add honey and water and continue to mix until it all combines. 5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
From weelicious.com


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