Graham Cracker Carmelitas Recipes

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GRAHAM CRACKER CARMELITAS



Graham Cracker Carmelitas image

These are delicious and easy to make! People won't believe that you made these with graham crackers!

Provided by Mary Smith

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 4

12 whole graham crackers
1 cup margarine (such as Parkay®)
1 cup brown sugar
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Break each graham cracker into 4 equal pieces, creating 48 total. Arrange graham cracker pieces closely together on a baking sheet.
  • Melt margarine in a heavy pan over medium heat; add brown sugar. Cook and stir mixture until boiling and frothy. Boil for 2 more minutes, stirring constantly. Remove from heat and fold in pecans. Pour caramel mixture over graham crackers, spreading evenly.
  • Bake in the preheated oven until caramel mixture has baked into the graham crackers, 8 to 10 minutes. Remove from baking sheet immediately and cool on a sheet of aluminum foil.

Nutrition Facts : Calories 162.6 calories, Carbohydrate 15.1 g, Fat 11.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 132.5 mg, Sugar 11.3 g

GRAHAM CRACKERS



Graham Crackers image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes 16

Number Of Ingredients 10

3/4 cup all-purpose flour, plus more for work surface
3/4 cup graham or whole-wheat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup packed light-brown sugar
1 tablespoon honey
1 large egg

Steps:

  • In a medium bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt. Using an electric mixer, cream butter, brown sugar, and honey until fluffy, 2 to 3 minutes. Scrape down sides of bowl. With mixer on low speed, add egg, and mix until combined, Add flour mixture, and mix until combined.
  • Turn out dough onto a lightly floured surface. Roll between two sheets of parchment to a 1/8-to-1/4-inch thickness. Remove top piece of parchment paper and place dough on a baking sheet. Refrigerate until firm, about 30 minutes.
  • Using a fluted pastry wheel, cut dough into 2 1/4-inch squares and prick dough with a fork to create dotted lines. Transfer to two parchment-lined baking sheets and freeze until firm, about 30 minutes.
  • Preheat oven to 350 degrees with racks in upper and lower thirds. Bake graham crackers until golden brown, rotating sheets from top to bottom and front to back halfway through, 12 to 14 minutes. Transfer crackers to a wire rack to cool completely.

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