Graham Cracker Candy Recipes

Steps:

• Line a 10x15 pan with foil.
• Cover with a single layer of graham crackers.
• Mix the sugar and butter in a sauce pan. Boil for 2 minutes.
• Pour over the graham crackers, sprinkle with the nuts and then the chocolate chips.
• Bake at 350 degrees farenheit for 5 minutes.
• Let cool and cut into 2 inch squares.

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!

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.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat. Arrange the graham crackers in a single layer on the lined baking sheet.
• Put the butter, brown sugar, 3/4 cup chopped pecans and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. At the same time, place the remaining 1/4 cup chopped pecans on a baking sheet and toast in the oven until fragrant, about 7 minutes. Remove and set aside.
• While the graham cracker layer is baking, melt the chocolate in a glass bowl placed over simmering water. Drizzle the chocolate over the toffee-covered graham crackers, allowing some of the toffee to show, and sprinkle with the toasted pecans. Chill completely in the refrigerator, about 45 minutes. Cut into bars or break into shards for serving.

Steps:

• Arrange the empty cardboard cereal or cracker box upright on a piece of aluminum foil-covered cardboard (you can tape it down to secure it). Tape the top flaps of the box together to form a pitched roof. Frost the whole box with chocolate frosting and then stick on the graham crackers onto the sides and roof of the box. Fill in the cracks by squeezing the frosting through a pastry bag with plain tip (you can also use a plastic bag with a small hole cut from the corner). Draw crooked windows with the frosting and board them up with graham cracker scraps. Shingle the roof with candy corns. To add a porch, glue with the frosting a graham cracker horizontally to the side of the house and support it with licorice or candy sticks. For a backyard graveyard, flatten the marshmallows, snip off the side with scissors and use frosting to stand them up and decorate with "R.I.P.". Add a crooked walkway of Necco wafers and a "Keep Out" sign with a wafer written in frosting. Sprinkle crushed chocolate cookies to fill in the yard and decorate house with candies.

Steps:

• Prepare chocolate pudding per box instructions.
• In a cake pan or casserole dish, layer graham crackers on the bottom. Pour some of the pudding on top of graham crackers and continue layering until dish is almost full.
• Spread Cool Whip on top and refrigerate until pudding is set.

Steps:

• Grease a 8" x 8" pan. Over "low" heat, combine chocolate and evaporated milk until chocolate melts (stir occasionally).
• Add sugar and salt. Cook to a "soft ball stage", 240* on a candy thermometer.
• Remove from heat and add the butter.
• Cool slightly, then add the marshmallows, graham cracker crumbs, nuts and vanilla mixing well.
• Press into prepared pan. Refrigerate overnight, then cut into 1" pieces.

Steps:

• Preheat oven to 400°F.
• Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
• Combine the butter and brown sugar in saucepan.
• Bring to a boil, stirring constantly.
• Cook for 3 minutes.
• Pour the mixture over the crackers.
• Bake 5 minutes.
• Sprinkle the chocolate chips over the baked crackers.
• Let stand 5 minutes then spread the melted chocolate over the top.
• Sprinkle with nuts if desired.
• Chill in the refrigerator until set.
• Invert onto a flat surface; remove the foil and break into pieces.
• Store, covered in an airtight container in refrigerator.
• Note: You can skip the chocolate chips- it's still delicious.

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Place grahams on bottom of pan, cutting as needed to completely cover bottom.
• Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over grahams; spread to completely cover grahams.
• Melt white chocolate as directed on package. Drop spoonfuls over semi-sweet chocolate; swirl gently with knife.
• Refrigerate 1 hour or until firm. Use foil handles to lift dessert from pan; peel off foil. Cut dessert into 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.

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.