Best Graham Cracker Candy Recipes

GRAHAM CRACKER CANDY

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.

FANTASTIC GRAHAM CRACKER CANDY BALLS (NO-BAKE)

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!

CANDY-TOPPED GRAHAM CRACKER COOKIE SQUARES

Steps:

• In medium bowl, mix graham cracker cookie ingredients until well mixed. Divide dough in half; cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours.
• In small bowl, mix topping ingredients; set aside.
• Heat oven to 350°F. On floured surface, roll out half of the dough at a time to 12x9-inch rectangle 1/8 inch thick. Cut into 12 squares, 4 rows by 3 rows. Place on ungreased cookie sheets. Prick with toothpick or fork to look like holes in graham crackers.
• Bake 8 to 12 minutes or until very lightly browned and slightly firm to the touch, rotating cookie sheets halfway through to ensure even baking. Repoke holes as necessary while warm. Cool on pan 1 to 2 minutes before removing to cooling rack; cool completely.
• In small microwavable bowl, microwave chocolate chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. In another small microwavable bowl, microwave white vanilla baking chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into one of the melted coatings. Decorate as desired. Place on waxed paper until set.

CANDY CANE GRAHAM CRACKER BARK

Steps:

• Crush the candy canes in a food processor. You could also place them in a freezer bag and crush them using a rolling pin if you prefer chunkier pieces.
• Melt the white chocolate chips according to package instructions. I recommend placing chips in a microwave safe bowl and heating for 30 second increments, mixing in between, until smoothly melted. Be cautious of over-melting the chocolate or it will not properly stick to the graham cracker.
• Break your graham crackers in half. Using a fork, dip the graham crackers in your melted chocolate until they are fully covered. Gently tap off the excess chocolate and place on the parchment paper.
• Sprinkle your crushed candy canes over the chocolate covered graham crackers before the chocolate melts. ** Allow chocolate to harden.

GRAHAM CRACKER CANDY

Steps:

• Preheat oven to 350 degrees. Line a 10" x 15" jelly roll pan with aluminum foil. Butter foil. Place a single layer of graham crackers in the pan. Boil butter and sugar for three minutes. Pour butter and sugar mixture over graham crackers. Top with chopped nuts. Bake at 350 degrees for 8 to 10 minutes. Cool completely and then break into pieces. ---------------------------------------------- For the Chocolate Version: After baking the candy, scatter the chocolate chips evenly over the top of the crackers. Return to oven - bake 2 to 3 minutes or until chocolate softens. Remove from oven and using a spatula, spread the chocolate over the crackers. Sprinkle nuts over the chocolate. Let cool until hardened. For quick hardening - cool for 30 minutes then transfer to the freezer for 15 minutes. When cool, break into pieces.