Graham Cracker Candy Recipes

GRAHAM CRACKER TOFFEE (AKA GRAHAM CRACKER CRACK)

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray.
• Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It's ok if there are slight gaps, doesn't have to be perfect; set aside.
• To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt, and heat over medium-high heat to melt. Stir constantly until butter has melted.
• After butter has melted, allow mixture to boil for about 4 1/2 to 5 minutes at a medium-fast boil (lots of bubbles). Stir constantly to prevent burning. As you approach the 4 minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce. I pulled mine off the heat at 4 1/2 minutes because it was thick enough.
• Evenly pour mixture over graham crackers.
• Bake for about 7 minutes, or until there's bubbling around the edges.
• Remove pan from oven, evenly sprinkle with chocolate chips, return pan to oven, and bake for about 2 minutes, or until chocolate chips are glistening and have softened.
• Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
• Evenly sprinkle with toffee bits.
• Allow toffee to cool for about 2 to 3 hours, or until chocolate has set up and dessert is sliceable.*

GRAHAM CRACKER CANDY

Steps:

• Boil butter and sugar for three minutes.
• Spread graham crackers in cookie sheet lined with aluminum foil.
• Pour butter and sugar mixture over graham crackers.
• Top with chopped nuts.
• Bake at 350 degrees for 8 to 10 minutes.
• One box of graham crackers makes 2 batches.

CRACKER CANDY RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C) degrees.
• Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling - then boil for 3 minutes (set timer).
• Pour over crackers, spread evenly working quickly.
• Put sheet into oven - bake for 5 minutes.
• Remove - pour chocolate chips over top - place a sheet of foil over and let melt for 3 minutes.
• Spread melted chocolate over the top evenly. Add nuts to top - replace foil and refrigerate until set. (Can be frozen.)
• Break up into pieces.
• Nutrition Calories: 2589 Fat: 229 grams Carbs: 142 grams Fiber: 0 grams Sugars: 137 grams Protein: 2 grams
• Enjoy!

FANTASTIC GRAHAM CRACKER CANDY BALLS (NO-BAKE)

Steps:

• In a medium heavy-bottomed saucepan, boil the sugar, evaporated milk and butter for 10 minutes; remove from heat and add the marshmallows to the pot; beat vigorously with wooden spoon until dissolved.
• Add in graham cracker crumbs and chopped nuts; mix well to combine.
• Let mixture sit in the saucepan for 10 minutes or until cool enough cool to handle (it will harden upon standing) then drop onto greased waxed paper.
• If desired shape into small balls (make sure to do this while the mixture is still slightly warm or they will be harder to shape).
• Chill in the refrigerator.
• Coat with powdered sugar if desired or chill the balls and then coat in melted chocolate.
• Delicious!

GRAHAM CRACKER TOFFEE BARS

Steps:

• Heat oven to 350°F.
• Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.
• Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

GRAHAM CRACKERS

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.

CHOCOLATE CARAMEL GRAHAM CRACKERS

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.