Best Graham Cracker Squares Recipes

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COCONUT GRAHAM CRACKER SQUARES



Coconut Graham Cracker Squares image

These bar cookies travel well and feed a lot of people at potlucks and family reunions. Kids especially like their rich flavor.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 14

1 cup butter, cubed
1 cup sugar
1/2 cup milk
1 large egg, beaten
1 cup sweetened shredded coconut
1 cup chopped walnuts
1 cup graham cracker crumbs
24 whole graham crackers
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • In a heavy saucepan, melt butter. Stir in sugar, milk and eggs. Bring to a boil; cook and stir for 10 minutes. Remove from the heat. Stir in coconut, nuts and cracker crumbs. , Line a greased 15x10x1-in. pan with 12 whole crackers. Spread with the coconut mixture. Top with remaining crackers; press down gently. Cover with plastic wrap and refrigerate for 30 minutes. , Meanwhile, in a small bowl, combine frosting ingredients; beat until smooth. Break each cracker into four portions; spread with frosting.

Nutrition Facts : Calories 179 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST



Lime Squares with Pistachio Graham-Cracker Crust image

This creamy dessert is a cross between key lime pie and traditional lemon bars.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h20m

Yield Makes 16

Number Of Ingredients 8

4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice

Steps:

  • Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
  • In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
  • In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
  • Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

LEMON SQUARES - GRAHAM CRACKER CRUST



Lemon Squares - Graham Cracker Crust image

I adopted this recipe after Mean Chef (IHHDRO) left the site. Mean Chef's quote on the recipe: "DBMNMR = Don't Blame Me, Not My Recipe", and therefore, I haven't felt badly about making a few changes. The original recipe had a much thicker graham cracker crust, and didn't really balance well with the delicate and refreshing lemon flavor of the bars. I have since adjusted those measurements for a thinner crust, and hope that you enjoy it.

Provided by Ms B.

Categories     Bar Cookie

Time 40m

Yield 16 cookies

Number Of Ingredients 10

1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 tablespoons sugar
3 extra-large eggs
1/3 cup fresh lemon juice, strained
1 cup granulated sugar
1 teaspoon baking powder
1/4 cup confectioners' sugar, about
1 pinch salt
2 lemons, zest of, finely grated

Steps:

  • Preheat the oven to 350 degree F with a rack in the center of the oven.
  • Make in a 9 inch square pan.
  • Place the graham cracker crumbs and the melted butter in a medium mixing bowl.
  • Use a wooden spoon or a rubber spatula to mix them together thoroughly.
  • Scrape the mixture into the baking pan, and use your fingers to press the mixture evenly onto the bottom of the pan.
  • Bake for 7 minutes, then remove the pan from the oven to cool while you make the lemon filling.
  • Keep the oven at temperature setting.
  • Break the eggs into a large mixing bowl, then add the granulated sugar.
  • With the mixer on high speed, beat the mixture until it is light yellow and almost doubled in volume, about 3 minutes.
  • Move the beaters around the bowl and scrape down the sides with a rubber spatula several times while mixing.
  • Add the baking powder and salt, and beat on low speed until just mixed, scraping down the sides of the bowl.
  • Beat in the lemon zest and juice.
  • Pour and scrape the filling into the crust and smooth the top with a rubber spatula.
  • Bake for 25 minutes, or until the top is golden brown and wiggles only slightly when the pan is moved.
  • Remove the pan from the oven and allow it to cool.
  • Place confectioners' sugar in a small sieve and sprinkle generously over the top of the cooled fining.
  • Cut into 16 squares.

SALTED TOFFEE-CHOCOLATE GRAHAM CRACKER SQUARES



SALTED TOFFEE-CHOCOLATE GRAHAM CRACKER SQUARES image

Number Of Ingredients 7

13 graham crackers
1 8-ounce bag toffee bits*
1 1/2 cups coarsely chopped almonds
1/2 cup sugar
1 cup (2 sticks) butter
3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
3/4 teaspoon coarse salt

Steps:

  • Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers. Sprinkle toffee bits and almonds over graham crackers. In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, about 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife, cut into 2-inch squares. Let cool completely. Store in an airtight container, up to 1 week. *Note: I searched high and low but couldn't find the elusive "toffee bits." I couldn't even find some Skor bars to chop up. With no other options and with the advice of the bodega cashier, I subbed 3 chopped Butterfingers.

LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST



Lime Squares With Pistachio Graham-Cracker Crust image

This creamy dessert is a cross between Key lime pie and traditional lemon bars. For a lighter version, substitute fat-free sweetened condensed milk - Another fantastic recipe from Martha!!

Provided by Chef mariajane

Categories     Bar Cookie

Time 27m

Yield 16 squares

Number Of Ingredients 8

4 tablespoons unsalted butter, melted and cooled plus more for pan
2/3 cup shelled pistachios
1 cup graham cracker crumbs
1/4 cup sugar
1 tablespoon grated lime zest
2 large egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lime juice

Steps:

  • Preheat oven to 350°F Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides.
  • In a food processor, finely grind pistachios with graham-cracker crumbs, sugar and zest. Blend in butter. Press mixture into bottom and 1-inch up sides of prepared pan. Bake until lightly browned, 8-12 minutes. Cool crust, 30 minutes.
  • To Make The Filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spreading to edges.
  • Bake until set, about 15 minutes. Cool in pan on rack then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to cutting board. With a serrated knife, cut into 16 squares, wiping knife clean with a damp kitchen towel between each cut. To store in refrigerator, cover in plastic wrap.

Nutrition Facts : Calories 177.3, Fat 8.5, SaturatedFat 3.8, Cholesterol 42.3, Sodium 85.6, Carbohydrate 22.8, Fiber 0.7, Sugar 18.8, Protein 3.8

CANDY-TOPPED GRAHAM CRACKER COOKIE SQUARES



Candy-Topped Graham Cracker Cookie Squares image

Enjoy these wonderful candy topped cookies made with Betty Crocker® sugar cookie mix - perfect dessert to be served at your next party.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 14

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
Butter, egg and flour called for on cookie mix pouch for cutout cookies
1/4 cup Gold Medal™ all-purpose flour or whole wheat flour
2 tablespoons honey
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup semisweet chocolate chips (6 oz)
4 teaspoons shortening
1 cup white vanilla baking chips
Crushed peppermint candy canes, if desired
Betty Crocker™ colored sugar or decors, if desired
Betty Crocker™ holiday candy sprinkles, if desired

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.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 1 g

LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST



LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST image

Number Of Ingredients 9

Crust:
4 Tbsp (1/2 stick) butter, melted, cooled, plus more for pan
2/3 cup shelled pistachios
1/4 cup sugar
1 Tbsp grated lime zest
Filling:
2 large egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lime juice

Steps:

  • Preheat oven to 350 degrees. Brush an 8" square baking dish with melted butter. Line botom with parchment paper leaving a 2" overhang on two sides. In food processor,finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1" up sides of prepared pan. Bake until lightly browned, 8-12 min. Cool crust 30 min. To make the filling: in a large bowl whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges. Bake until set, about 15 min. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang lift out of pan and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator cover with plastic wrap.

GRAHAM CRACKER COOKIE SQUARES



Graham Cracker Cookie Squares image

Looking for a delightful dessert to be served at your next party? Then check out these graham cracker cookies made with Betty Crocker® sugar cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
Butter, egg and flour called for on cookie mix pouch for cutout cookies
1/4 cup Gold Medal™ all-purpose flour or whole wheat flour
2 tablespoons honey
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 1 g

GRAHAM CRACKER SQUARES



Graham Cracker Squares image

Make and share this Graham Cracker Squares recipe from Food.com.

Provided by Chef mariajane

Categories     Bar Cookie

Time 15m

Yield 1 9-inch square cake

Number Of Ingredients 7

1 cup white sugar
3/4 cup margarine
2 eggs
2 1/2 cups graham cracker crumbs
2 1/2 cups miniature marshmallows
1/2 cup nuts
1/4 cup cherries

Steps:

  • Add 1 cup white sugar, 3/4 cup margarine, and 2 eggs to a saucepan. Put on medium heat. Cook, then cool.
  • Mix in 2 1/2 cups graham cracker crumbs.
  • Add marshmallows, nuts and cherries.
  • Press in 9-inch square pan and let chill.

Nutrition Facts : Calories 3853.1, Fat 202.9, SaturatedFat 34.8, Cholesterol 423, Sodium 3564.3, Carbohydrate 488.3, Fiber 12.9, Sugar 345.7, Protein 43.1

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