EASY REFRIGERATOR PINEAPPLE GRAHAM DESSERT SQUARES
This dessert is easy to prepare and really good! You can use Cool Whip topping in place of the whipping cream if desired. I like to top each slice with a spoonful of crushed pineapple before serving.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350°F.
- Grease an 8 x 8-inch square baking dish.
- Combine graham wafer crumbs with 1/2 cup melted butter.
- Pat into bottom of prepared baking dish.
- Bake for 10 minutes; cool.
- In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
- Add in eggs, beat well until combined.
- Transfer the mixture into cooled crust.
- In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
- Spread over the egg mixture.
- Sprinkle with graham cracker crumbs.
- Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 436.9, Fat 32.7, SaturatedFat 19.4, Cholesterol 130.3, Sodium 242.1, Carbohydrate 34.8, Fiber 0.8, Sugar 25, Protein 3.4
COCONUT GRAHAM CRACKER SQUARES
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
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.
GOLDEN GRAHAM CEREAL S'MORES SQUARES
Make and share this Golden Graham Cereal S'mores Squares recipe from Food.com.
Provided by Susyn
Categories Dessert
Time 5m
Yield 18-24 squares
Number Of Ingredients 6
Steps:
- Grease 9 x 13 inch pan.
- Heat syrup, butter and morsels to boiling stirring constantly.
- Remove from heat, stir in vanilla.
- Pour over cereal in bowl, toss until coated.
- Fold in marshmallows 1 cup at a time.
- Press into pan with buttered back of spoon.
- Let stand 1 hour.
- Cut into 2 inch squares.
- Store at room temperature.
LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST
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
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.
EASY CHOCOLATE MARSHMALLOW GRAHAM SQUARES (NO BAKE)
Make and share this Easy Chocolate Marshmallow Graham Squares (No Bake) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 13 x 9-inch baking dish (can use an 11 x 7-inch baking pan).
- Line the graham crackers in the bottom of the baking dish (you might have to cut some of them in half to fit in the dish).
- In the microwave or on top of the stove in a small saucepan combine the chocolate chips, butter, 2 cups icing sugar and eggs; whisking over very low heat until blended; let cool slightly.
- Add in the marshmallows; mix to combine.
- Spread the mixture over the graham crackers in the baking dish.
- Sprinkle with about 1/4 cup icing sugar, or as desired).
- Chill.
Nutrition Facts : Calories 275.9, Fat 16.5, SaturatedFat 10, Cholesterol 45.5, Sodium 83, Carbohydrate 34.4, Fiber 1.4, Sugar 29.9, Protein 1.9
LEMON SQUARES - GRAHAM CRACKER CRUST
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
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.
ALMOND GRAHAM SQUARES
This moist cookie bar is the perfect partner to a glass of milk or a cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 16
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil; coat with nonstick cooking spray.
- In a medium bowl, combine graham cracker crumbs, sweetened condensed milk, and salt; stir until moistened. Stir in 1 1/2 cups sliced almonds.
- Spread mixture evenly in prepared pan (if mixture is very sticky, pat in with moistened fingers). Sprinkle with remaining 1/2 cup sliced almonds, patting in gently.
- Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in pan.
- Remove from pan; peel off foil, and cut into 16 squares with a serrated knife.
SALTED TOFFEE-CHOCOLATE GRAHAM CRACKER SQUARES
Number Of Ingredients 7
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
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
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
GRAHAM-FLOUR AND JAM PASTRY SQUARES
Kids and adults alike will love these better-for-you toaster pastries made with whole-wheat graham flour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h45m
Yield Makes 1 dozen
Number Of Ingredients 10
Steps:
- Pulse flours and salt in a food processor to combine. Add butter and cream cheese and pulse until small pieces remain. Add ice water and pulse until dough just starts to clump together.
- Turn out dough (it will be crumbly) onto a clean work surface and divide in half. Wrap each in a piece of plastic wrap and press to form a flat rectangle. Refrigerate dough until firm, at least 20 minutes and up to 1 day.
- Preheat oven to 375 degrees. Roll out each rectangle on a lightly floured piece of parchment to a 10-by-14 1/2-inch rectangle. Transfer one rectangle (with parchment) to a baking sheet. Spread jam on top, leaving a 1-inch border all around. Roll up remaining rectangle on rolling pin, then unroll on top of first rectangle. Press edges together, then use a crimped pastry wheel to trim all around. Brush beaten egg over top, then use a paring knife to cut a few vents in top crust. Refrigerate 30 minutes.
- Bake until golden and jam is bubbling up through vents, about 35 minutes. Let cool completely on baking sheet on a wire rack. Pastry can be stored, covered in plastic, up to 1 day before glazing and cutting.
- Whisk together confectioners' sugar and 1 tablespoon milk in a small bowl; if mixture is too thick to pour, add more milk, a drop at a time. Drizzle icing over top of pastry, then let set at least 10 minutes before cutting into 12 squares, 3 across short side, 4 down long side.
LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST
Number Of Ingredients 9
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.
CANDY-TOPPED GRAHAM CRACKER COOKIE SQUARES
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
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
GRAHAM CRACKER COOKIE SQUARES
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
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
CRANBERRY GRAHAM SQUARES
From Davidson, Saskatchewan, H. Stevenson writes, "This pretty layered dessert is refreshingly creamy."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine cracker crumbs, 2 tablespoons sugar, salt and 1/2 cup butter; reserve 1/2 cup. Press the remaining crumbs into an ungreased 9-in. square baking pan. Chill. Meanwhile, cook pudding according to package directions; cool for 5 minutes. Spread over crust. Chill. , In a saucepan over medium heat, cook cranberries, raisins and water until berries pop, about 5-10 minutes. Stir in remaining sugar. Combine cornstarch and cold water until smooth; add to the cranberry mixture. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in remaining butter. Cool to room temperature. , Spread cranberry mixture over pudding layer. Prepare whipped topping according to package directions; spread over cranberry layer. Sprinkle with reserved crumbs. Chill for at least 6 hours. Store in the refrigerator.
Nutrition Facts :
KANDY TOOPED GRAHAM KRACKER KOOKIE SQUARES
This is the 6th day of Christmas cookie....MMM looks yummy.
Provided by Vanessa "Nikita" Milare @Kitkat777
Categories Cookies
Number Of Ingredients 17
Steps:
- First pre-heat the oven to 350F. Then in a medium bowl mix the graham crackers cookie ingredeints until well mixed. Then divide the dough in half & cover with plastic wrap & refrigerate for at least 1 hour or up to 8 hours.
- Next in a small bowl mix the topping ingredients & set aside. Then on a floured surface roll out half of the dough at a time to a 12x9 inch rectangle 1/8 inch thick. Then cut into 12 squares. 4 rows by 3 rows. Then place on a ungreased cookie sheets. Prick each one with a fork or toothpick.
- Next bake for about 8 to 12 mins or until lightly browned & slightly firm to the touch. Make sure to rotate the cookie sheet half way thru baking to ensure evenly baking. Repoke holes if need be while warm. Then cool on pan for about 1 to 2 mins before removing to a cooling rack. Completely cool.
- Then in a small microwaveable bowl. microwave chocolate chips & 2 tps. of the shortening uncovered on high for about 1 to 1 1/2 mins or until melted. Then stir until smooth. Then in another small microwaveable bowl, microwave the white baking chips & 2 tps. of the shortening uncovered on high 1 to 1 1/2 mins or until melted. Then stir until smooth. Then dip half of each cooled cookie into one of the melted coatings. Then decorate as you wish. Then place on a waxed paper until set.
GRAHAM WAFER SQUARES
Soooo Good!! Soooo Easy!! This is one of those recipe that you can alter the fruit to make it your own -
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt margarine in saucepan over medium heat. Add sugar, cocoa and egg. mix; bring to a boil, boil for 1 minute.
- Add remaining ingredients all at once.
- Remove from heat; mix well. Press into 8x8-inch pan. Cool.
- Ice with almond icing and cut into squares.
Nutrition Facts : Calories 402.1, Fat 26.4, SaturatedFat 9.1, Cholesterol 26.4, Sodium 310, Carbohydrate 39.4, Fiber 3.4, Sugar 23.6, Protein 4.9
GRAHAM SQUARES
Categories Nut
Number Of Ingredients 4
Steps:
- Heat oven to 350. Line 15x10x1" pan w/ whole graham crackers so bottom is completely covered. In a saucepan combine butter and sugar. Cook over med. heat, until it comes to a full boil. Continue boiling for 2 minutes - whisk a lot. Immediately pour mixture evenly over graham crackers and sprinkle w/ nuts. Bake 8-10 minutes. Cool slightly, cut into squares or follow outline of graham crackers for bars.
FROSTED COCONUT NUTTY GRAHAM SQUARES
This was one of my Aunt Martha's signature cookie bars she made at Easter and Christmas! She said she was making this for many years, I first tasted them when I was about 9 or 10, so that would be around 1949-50.These are so good. Sometimes I add peanut butter to the filling too about 1/4 cup.YUM!
Provided by Pat Duran @kitchenChatter
Categories Cookies
Number Of Ingredients 15
Steps:
- Cover bottom of 9x13-inch baking pan with a layer of whole graham crackers(you might have to break some to fit to cover the bottom of the pan), set aside.
- In a small saucepan cook and stir butter, sugar and milk until it comes to a boil. Cool to lukewarm and add a little to the beaten egg,then combine with the butter mixture, along with the coconut, walnuts and cracker crumbs. Mix to combine all.
- Spread mixture evenly over crackers in the prepared pan. Now put another layer of crackers on top- just like you did on the bottom. Frost then refrigerate 24 hours before cutting into small pieces. --- Frosting: Combine all ingredients and add just enough milk to get a good spreading consistency that is not runny. 'These freeze well. Cut small
CRANBERRY GRAHAM SQUARES
Though this would be fun for Thanksgiving.
Provided by Megan Stewart @GSMegan
Categories Fruit Desserts
Number Of Ingredients 11
Steps:
- In bowl, combine Graham crackers crumbs, 2 tablespoons sugar, salt and 1/2 cup butter. Reserve 1/2 cup. Press into ungreased 9" square baking pan. Chill. Meanwhile, cook pudding to package directions. Cool 5 minutes. Spread over crust, chill. In saucepan over medium heat, cook cranberries, raisins and water until berries pop, about 5-10 minutes. Stir in remaining sugar. Combine cornstarch and cold water until smooth. Add to cranberry mixture. Bring to boil, cook and stir 2 minutes. Remove from heat, stir in remaining butter. Cool to room temperature. Spread over pudding layer. Top with cool whip or dream whip. Top with reserved crumbs. Chill at least 6 hours. Store in fridge.
GRAHAM CRACKER SQUARES
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
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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