GRAHAM CRACKER SNACKS RECIPES

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GRAHAM CRACKER CRUST RECIPE | MARTHA STEWART



Graham Cracker Crust Recipe | Martha Stewart image

Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes one 9-inch crust

Number Of Ingredients 4

6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
2 1/2 ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar
1/3 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
  • Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

RECIPE: GRAHAM CRACKER COOKIES | KITCHN



Recipe: Graham Cracker Cookies | Kitchn image

Provided by Kelli Foster

Categories     Snack    Baked good    Dessert    Sweets    Cookie    Egg dish

Total Time 0S

Number Of Ingredients 8

15 sheets graham crackers (5" x 2.25" graham crackers or 2 cups graham cracker crumbs)
1/4 cup granulated sugar
2 tablespoons packed dark brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten
1/2 teaspoon vanilla extract

Steps:

  • Arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with parchment paper.
  • Process the graham crackers in a food processor fitted with the blade attachment until they are completely broken down into crumbs and have a sandy texture. Transfer to a large bowl.
  • Add the sugar, brown sugar, baking soda, and salt and whisk to combine. Add the butter, egg, and vanilla, then stir together with a rubber spatula until just combined into a soft dough.
  • Using a spoon or cookie scoop, measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball, then place on the baking sheet. Repeat with forming the remaining dough, spacing the dough balls about 2 inches apart.
  • Bake until the cookies have spread and the edges are lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely.

Nutrition Facts : SaturatedFatContent 6.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 30.1 g, SugarContent 16.2 g, ServingSize Serves 8, ProteinContent 2.6 g, FatContent 12.0 g, Calories 236 cal, SodiumContent 210.2 mg, FiberContent 0.9 g, CholesterolContent 0 mg

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