Graham Cracky Bars Recipes

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.

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 together the first 5 ingredients.
• Cook for 8 to 10 minutes, stir often.
• Line 9x13 pan with whole graham crackers laid 3 across and 5 rows down.
• Use 7.5 whole crackers.
• Cover with filling and a similar layer of crackers.
• Top with powdered sugar frosting and a few nuts.
• Refrigerate.

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:

• 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 375*.
• Cream shortening and sugar.
• Add eggs and beat well on low speed.
• Combine flour, salt and soda and add to creamed mixture alternately with milk, mixing well after each addition.
• Add vanilla, stirring well.
• Place one third of batter in another bowl and stir melted chocolate and walnuts into this.
• Spread chocolate mixture in a greased 9 x 13 inch pan.
• Arrange graham crackers over batter (you may not need all 9).
• Add chocolate morsels to remaining batter and drop by spoonfuls over crackers, carefully spreading to cover.
• Bake for 25 minutes.
• Cool and cut into bars.

Steps:

• Preheat oven to 350°F.
• In oven melt butter in a 9x13 pan. Sprinkle graham cracker crumbs over margarine.
• Pour condensed milk evenly over crumbs.
• Top evenly with chocolate and butterscotch chips.
• Sprinkle coconut over all and press down gently.
• Bake 25 minutes or until lightly browned.
• Cool thoroughly before cutting.
• Store at room temperature.