Grahamuloos Graham Cracker Cookie Butter Recipes

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GRAHAMULOOS (GRAHAM CRACKER COOKIE BUTTER)



Grahamuloos (Graham Cracker Cookie Butter) image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 4

15 graham crackers (8 ounces)
4 tablespoons butter, melted
1/4 cup honey
Fruit, cookies or candy, for serving

Steps:

  • Pulse the graham crackers in a food processor to a fine powder. Stream the melted butter into the processor, pulsing until combined. Add 1/4 cup water and process to a paste. Add the honey and blend until the consistency is thick but spreadable. Serve with fruit, cookies or candy.

ART'S GRAHAM CRACKER COOKIES



Art's Graham Cracker Cookies image

This is a very simple recipe but a real crowd pleaser. Great for the holidays.

Provided by Art

Categories     Desserts     Cookies

Time 25m

Yield 30

Number Of Ingredients 5

15 whole graham crackers
½ cup butter
½ cup margarine
½ cup white sugar
¾ cup finely chopped pecans

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
  • Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
  • Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

Nutrition Facts : Calories 115.2 calories, Carbohydrate 9.1 g, Cholesterol 8.1 mg, Fat 8.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 99.2 mg, Sugar 5.7 g

COOKIE BUTTER



Cookie Butter image

Provided by Food Network Kitchen

Categories     condiment

Time 20m

Number Of Ingredients 0

Steps:

  • Roughly crush 12 gingersnaps, 6 whole graham crackers and 5 shortbread cookies, then pulse in a food processor until finely ground. Add 3 tablespoons cold water and pulse until combined, then let sit 10 minutes. Add 1/4 cup sugar, 1/2 teaspoon vanilla and a pinch of cinnamon. With the processor running, slowly drizzle in 1/2 cup coconut milk and blend until smooth. Refrigerate in an airtight container for up to 2 weeks.

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