GRAHAM CRACKER COOKIES

Put a layer of whole graham crackers in a buttered 9 by 13 inch pan. Mix in sauce pan: 1/2 cup melted margarine, 1 cup sugar, 1/2 cup milk and 1 egg, slightly beaten. Cook, stirring constantly, until it comes to a full boil. Remove from heat and add 1 cup coconut, 1 cup nutmeats and 1 cup graham cracker crumbs. Pour on crackers in pan and spread . Top with a layer of whole graham crackers. Chill, then cut in bars. Wrap each bar in foil.

DREAM BARS

22 graham crackers (crushed)
1 package chocolate chips
1 cup coconut 
1/2 cup nuts (optional)
1 can condensed milk

Blend ingredients together. Bake in pyrex pan lined with wax paper at 350° for 20 to 25 min. Cut while warm and roll in powdered sugar.

S’MORE SQUARES - from Martha Stewart

Vegetable oil, for brushing
4 packages (3 tablespoons plus 1 teaspoon) unflavored gelatin
3 cups plus 5 tablespoons granulated sugar
1 & 1/4 cups light corn syrup 
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 & 1/2 cups confectioners�?sugar
9 tablespoons unsalted butter, melted; plus 8 tablespoons (1 stick), room
temperature; plus more for pan
18 graham crackers, crushed to yield 1 & 1/2 cups crumbs
1 pound semisweet chocolate, finely chopped

1. Brush a 9 X 13 inch glass baking dish with vegetable oil. Cut a piece of parchment or waxed paper large enough to cover the bottom of the dish and overhang the longer sides. Place parchment in dish, brush with oil, and set dish aside.

2. Pour 3/4 cup cold water in the bowl of an electric mixer, and sprinkle the gelatin on top. Let stand for 5 minutes.

3. Place 3 cups granulated sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan. Set saucepan over high heat, and bring to a boil. Insert a candy thermometer, and cook until mixture reaches soft-ball stage (238°), about 9 minutes.

4. In a mixer fitted with the whisk attachment, on low speed, beat the hot syrup into gelatin. Gradually increasing speed to high, beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour mixture into prepared baking dish, and smooth the surface with an offset spatula. Set aside, uncovered, until marshmallow becomes firm, at least 3 hours and up to overnight.

5. Place 1 cup confectioners�?sugar in a fine strainer, and sift onto a clean work surface. Invert large marshmallow onto sugar-coated surface, and peel off parchment paper. Lightly brush a sharp knife with vegetable oil, and cut marshmallow into twelve 2 inch squares. Sift the remaining 1/2 cup confectioners�?sugar into a small bowl, and roll the marshmallows in the sugar to coat. Set aside.

6. Heat oven to 350°. Brush a 9 X 13 inch glass baking dish with melted butter. In a large bowl, combine the graham cracker crumbs, 9 tablespoons melted butter, and remaining 5 tablespoons granulated sugar. Using the back of a spoon, press mixture firmly into the prepared dish. Transfer to oven, and bake until the crust has set, 15 to 20 minutes. Transfer to a wire rack to cool completely.

7. Bring a medium saucepan of water to a simmer. Place chocolate in a medium heat-proof bowl, and set it over simmering water. Melt the chocolate, stirring occasionally. Remove bowl from heat, and stir in butter, one piece at a time, until melted and thoroughly combined with chocolate. Pour over cooled graham cracker crust. Using an offset spatula, spread into an even layer. Transfer to refrigerator, and chill until firm, about 30 minutes.

8. Heat broiler. Cut the chocolate crust into twelve 3 inch squares. Top each square with a
marshmallow, and place the assembled s'mores under the broiler just until the marshmallows turn golden brown, about 20 seconds. Serve immediately.

Graham Chocolate Bars

1 2/3 cups crushed graham crackers
2 cups semi sweet chocolate chips
1 cup chopped pecans
14 oz. can sweetened condensed milk

Preheat oven at 350°. Combine all ingredients and pour into greased 8" x 8" pan. Bake for 30 minutes.

                 

Toffee Graham Cracker Bars

 

Easy bars with graham crackers, pecans, and other ingredients.

Ingredients:

• 20 graham crackers (individual squares), regular or chocolate
• 1 1/2 sticks butter (6 ounces)
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 1/2 cup chopped pecans

Preparation:

Line a jelly roll pan (10x15-inch) with foil; arrange graham crackers in the pan in a single layer. Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes; stir in vanilla and chopped pecans. Pour the hot mixture over crackers and spread evenly. Bake 10 minutes at 350°. Remove at once from pan to flat surface to cool. When cool, break into smaller pieces.

YUM YUM BARS

24 graham crackers (about) (5x2 1/2-inches each)
1 cup granulated sugar
1 1/2 cups (3 sticks) margarine, divided use
1/2 cup milk
1 egg
1 cup chopped nuts
1 cup flaked coconut
FOR THE FROSTING:
2 cups powdered sugar
lemon juice

Line the bottom of a 9x13-inch pan with graham crackers. If necessary, break crackers to fit; set aside.

Crush enough crackers (about 7) to equal 1 cup of crumbs; set aside.

In a saucepan, combine granulated sugar, 1 cup (2 sticks) margarine, milk and egg. Boil for about 2 minutes or until mixture thickens slightly.

Remove from heat; add nuts, graham cracker crumbs, and coconut. Spread over graham crackers in pan. Top with another layer of graham crackers; press gently.

TO MAKE THE FROSTING:
Mix together remaining 1/2 cup (1 stick) margarine, powdered sugar and enough lemon juice to make mixture spread easily.

Spread frosting over graham crackers in pan. Refrigerate until cool, then cut into bars.

Makes 2 to 3 dozen bars