Graham Squares Recipes

ALMOND GRAHAM SQUARES

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil; coat with nonstick cooking spray.
• In a medium bowl, combine graham cracker crumbs, sweetened condensed milk, and salt; stir until moistened. Stir in 1 1/2 cups sliced almonds.
• Spread mixture evenly in prepared pan (if mixture is very sticky, pat in with moistened fingers). Sprinkle with remaining 1/2 cup sliced almonds, patting in gently.
• Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in pan.
• Remove from pan; peel off foil, and cut into 16 squares with a serrated knife.

GRAHAM AND FRUIT BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, cereal, brown sugar and cinnamon. Stir in butter until well blended. Reserve 3/4 cup of the cereal mixture. Press remaining cereal mixture in bottom of 8-inch square pan.
• Spread jam over cereal mixture in pan. Sprinkle with reserved cereal mixture.
• Bake 23 to 25 minutes or until top is light golden brown and jam is bubbling. Cool 15 minutes before cutting. For bars, cut into 6 rows by 4 rows.

GRAHAM CRACKER BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, stir together the graham cracker crumbs and coconut. Pour in the condensed milk and melted margarine, mix until well blended. Press the mixture evenly into the prepared pan.
• Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over the cooled bars, chill and cut into squares.

GOLDEN GRAHAMS™ S'MORES

Steps:

• Grease 13x9-inch pan with butter. Measure cereal into large bowl.
• Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
• Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

EASY GRAHAM BARS

Steps:

• Mix altogether and spoon mixture into a well greased 9 inch square pan.
• Bake at 350 degrees for 35 minutes or until cookie pulls away from the side of the pan. Cool before cutting.
• Makes 18 bars that will disappear fast.

COCONUT GRAHAM CRACKER SQUARES

Steps:

• In a heavy saucepan, melt butter. Stir in sugar, milk and eggs. Bring to a boil; cook and stir for 10 minutes. Remove from the heat. Stir in coconut, nuts and cracker crumbs. , Line a greased 15x10x1-in. pan with 12 whole crackers. Spread with the coconut mixture. Top with remaining crackers; press down gently. Cover with plastic wrap and refrigerate for 30 minutes. , Meanwhile, in a small bowl, combine frosting ingredients; beat until smooth. Break each cracker into four portions; spread with frosting.

EASY CHOCOLATE MARSHMALLOW GRAHAM SQUARES (NO BAKE)

Steps:

• Butter a 13 x 9-inch baking dish (can use an 11 x 7-inch baking pan).
• Line the graham crackers in the bottom of the baking dish (you might have to cut some of them in half to fit in the dish).
• In the microwave or on top of the stove in a small saucepan combine the chocolate chips, butter, 2 cups icing sugar and eggs; whisking over very low heat until blended; let cool slightly.
• Add in the marshmallows; mix to combine.
• Spread the mixture over the graham crackers in the baking dish.
• Sprinkle with about 1/4 cup icing sugar, or as desired).
• Chill.

GRAHAM-FLOUR AND JAM PASTRY SQUARES

Steps:

• Pulse flours and salt in a food processor to combine. Add butter and cream cheese and pulse until small pieces remain. Add ice water and pulse until dough just starts to clump together.
• Turn out dough (it will be crumbly) onto a clean work surface and divide in half. Wrap each in a piece of plastic wrap and press to form a flat rectangle. Refrigerate dough until firm, at least 20 minutes and up to 1 day.
• Preheat oven to 375 degrees. Roll out each rectangle on a lightly floured piece of parchment to a 10-by-14 1/2-inch rectangle. Transfer one rectangle (with parchment) to a baking sheet. Spread jam on top, leaving a 1-inch border all around. Roll up remaining rectangle on rolling pin, then unroll on top of first rectangle. Press edges together, then use a crimped pastry wheel to trim all around. Brush beaten egg over top, then use a paring knife to cut a few vents in top crust. Refrigerate 30 minutes.
• Bake until golden and jam is bubbling up through vents, about 35 minutes. Let cool completely on baking sheet on a wire rack. Pastry can be stored, covered in plastic, up to 1 day before glazing and cutting.
• Whisk together confectioners' sugar and 1 tablespoon milk in a small bowl; if mixture is too thick to pour, add more milk, a drop at a time. Drizzle icing over top of pastry, then let set at least 10 minutes before cutting into 12 squares, 3 across short side, 4 down long side.

FROSTED GRAHAM CRACKER BARS RECIPE

Steps:

• Line a 9 x 13 inch pan with whole graham crackers. Break some apart so that the whole bottom of the pan is covered. You can piece them in along the edges.(about 8 whole graham crackers)
• In a medium sized pan combine butter, sugar, milk, and beaten egg. Cook stirring constantly until it boils. Remove from heat and add coconut, chopped nuts and graham cracker crumbs.
• Spread over crackers in the pan and then immediately place more whole graham crackers on top covering the coconut mixture.
• Let cool slightly.
• Make the frosting by combining the butter, cream, powdered sugar, vanilla, and almond. Mix until well blended. If it's too runny add a little more powdered sugar.
• Spread over the top graham cracker layer.
• Refrigerate for about 20 - 24 hours. This will soften up the graham crackers. Then cut into bars.