Graham Cracker Crunch Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan.
• In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
• Bake in preheated oven for 15 minutes, or until lightly browned.

Steps:

• Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
• Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan.
• Bake in preheated oven for 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
• Bake in preheated oven for 8 minutes.

Steps:

• Preheat oven to 350°.
• Butter a 8X8-inch baking pan.
• In a small mixing bowl, mix together crumbled graham crackers,brown sugar and cinnamon.
• Combine with melted butter and vanilla, mix well.
• Spread evenly in prepared pan.
• Sprinkle sugar and salt over the top.
• Bake for 8-10 minutes, or until lightly browned.
• Cool slightly, then put on top of your favorite ice cream.

Steps:

• Line cookie sheet with foil and arrange graham crackers.
• Sprinkle with nuts.
• Boil margarine and sugar for 3 minutes, pour over crackers.
• Bake at 350 for 7 minutes.
• Cool completely, break into pieces!

Steps:

• Preheat the oven to 325 degrees. Butter a baking sheet. In a medium bowl, stir the graham-cracker crumbs and melted butter together. Press the crumb mixture onto the baking sheet in a circle that is approximately 8 inches in diameter. Bake for 8 minutes. Set aside to cool.
• Use a small spoon to drizzle the melted chocolate chips thickly over the baked crumbs on the baking sheet. Let the crunch sit until the chocolate is firm. [The chocolate holds the crunch together in large pieces so it does not crumble when it is transferred to the pudding. I always have a problem with this step, but if it crumbles it doesn't alter the flavor :-)].
• In the bottom of a 2-quart serving bowl, spread 1/2 of the banana slices. Spread about 1/2 of the pudding over the bananas and sprinkle about 1/3 of the graham crunch (breaking it up with a spatula as you transfer it) over the pudding. Repeat the layering once.
• Spread the whipped cream over the crunch and sprinkle with the remaining crunch. Refrigerate for at least 2 hours or overnight and serve cold.

Steps:

• Heat oven to 350 degrees F.
• Line a 15x10x1 inch baking sheet with foil or parchment paper lightly sprayed with non stick cooking spray.
• Break graham crackers into quarters and cover the baking sheet in a single layer.
• In a saucepan over medium heat, combine the butter and brown sugar. Bring to a boil, stirring constantly, for about 3 minutes.
• Remove from heat and pour evenly the graham crackers. You may need to spread mixture evenly over graham crackers with a spoon.
• Bake for 7 minutes.
• Remove from oven and sprinkle chocolate chips over the baked toffee and let them melt for a few minutes. Spread melted chocolate evenly over the toffee.
• Sprinkle chopped pecans on top of the melted chocolate.
• Cool completely (put in fridge to set up faster) and break into pieces to serve.
• Store in an airtight container.

Steps:

• Preheat oven to 375°F. Mix all ingredients until well blended.
• Press firmly onto bottom and up side of 9-inch pie plate.
• Bake 8 min. or until lightly browned; cool completely.

Steps:

• Line a 15x10 baking pan with heavy duty foil.
• Place graham crackers in one layer in the pan.
• In a saucepan, combine butter and brown sugar and bring to a boil, stirring constantly.
• Carefully pour toffee mixture over graham crackers.
• Sprinkle with almonds.
• Bake at 400 degrees for 6-8 minutes or until bubbly.
• Cool in pan for 4 minutes.
• Cut each cracker into four sections; transfer to wire rack to cool completely.

Steps:

• In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate., Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.