Graham Cracker Chewies Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls.
• Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.

Steps:

• preheat oven to 350*.
• mix crumbs, butter and flour till moist and crumbly.
• press mixture evenly in bottom of 9' square pan.
• bake till lightly browned.about 18-20 minutes --
• to prepare TOPPING:.
• stir all ingredients till blended.
• spread topping over baked crust and bake an additional 20 minutes.
• let cool completely.
• it may take 14-15 minutes to cool completely.

Steps:

• Preheat oven to 350 degrees.
• Line a greased 10 x 15 cookie sheet evenly with graham crackers.
• Combine brown sugar and butter and bring to a boil in microwave or on stovetop.
• Pour mixture over crackers and sprinkle with nuts and chips.
• Bake for 10 minutes.
• Cool in refrigerator.
• Cut or separate into bars.

Steps:

• Crust:.
• Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.
• Topping and assembly:.
• While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.
• Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
• Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.

Steps:

• Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
• Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
• Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
• Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
• Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.