Graham Cracker Sandwiches Recipes

GRAHAM CRACKERS

Steps:

• In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

GRAHAM CRACKER CHOCOLATE DIPPED ICE CREAM SANDWICHES

Steps:

• 1. Line an 8 x 8 inch baking dish with parchment paper making sure the edges come up on two sides.
• 2. Spread the softened ice cream evenly in the lined pan and place in the freezer overnight.
• 3. Break the graham crackers in half so that you have 18 squares.
• 4. Using the edges of the parchment paper, lift the ice cream on to a cutting board.
• 5. Slice the ice cream into 9 equal squares and sandwich between two graham cracker squares. If desired, spread melted chocolate on all the graham cracker squares and press the chocolate side onto the ice cream.
• 6. Place the ice cream sandwiches back in the freezer for at least 10 minutes before serving.

GRAHAM CRACKER SANDWICHES

Steps:

• In a medium bowl, beat butter with 1 cup confectioners' sugar until light and fluffy.
• Gradually add remaining confectioners' sugar alternating with the cream until frosting is fluffy and desired consistency.
• Beat in the vanilla and salt.
• If you're using peanut butter, add it now. Or divide the frosting in half and make half peanut butter and half vanilla.
• Spread a generous portion of the frosting on 1 graham cracker, top with another, and squeeze gently.
• Eat immediately or cover and let stand a few hours. The graham crackers will get softer as they absorb moisture from the frosting. I personally love that, but if you don't, eat them immediately. Skinny Mint Cookies Special Kay Bars No Bake Chocolate Peanut Butter Cookies Chocolate Peanut Butter Bonbons

PUDDING AND GRAHAM CRACKER SANDWICHES

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, beating until well blended. Add pudding mix; beat 2 minutes. Gently stir in whipped topping.
• Spoon about 1/4 cup of the pudding mixture onto each of 20 graham squares; top with remaining graham squares to form sandwiches. Wrap each sandwich individually in plastic wrap.
• Freeze at least 4 hours or until firm.

GRAHAM-CRACKER SANDWICHES

Steps:

• Make the cookies: Whisk together flours, graham cracker crumbs, and 1 teaspoon salt in a medium bowl.
• Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, and beat for 2 minutes. Reduce speed to low, and gradually add flour mixture. Beat until well combined, 2 to 3 minutes. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
• Preheat oven to 350 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out star shapes using a 3-inch cutter. Gently press a 2 1/2-inch star cookie cutter into the center of each to create an outline. Transfer cookies to parchment-lined baking sheets, spacing each 1 inch apart. Refrigerate for 15 minutes.
• Bake cookies until pale gold, 12 to 15 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
• Make the marshmallow filling: Cook sugar, corn syrup, and 3/4 cup water in a medium saucepan over high heat, stirring and brushing down sides of pan with a pastry brush to prevent sugar crystals from forming, until a candy thermometer reaches 260 degrees, about 10 minutes.
• Meanwhile, sprinkle gelatin over remaining 3/4 cup water in a heatproof bowl, and let stand for 5 minutes to soften. Set bowl over a pan of simmering water, and cook, whisking constantly, until gelatin dissolves. Remove from heat. Whisk egg whites with a mixer on medium speed until soft peaks form.
• Once sugar mixture reaches 260 degrees, immediately whisk gelatin mixture into saucepan (it will foam up). Reduce speed on egg whites to low, and gradually add sugar-gelatin mixture to egg whites. Raise speed to high, and beat until mixture is thick, about 10 minutes.
• Transfer half of the marshmallow filling to a disposable pastry bag or a resealable plastic bag, and snip a 1/4-inch opening. (Leave remaining marshmallow in bowl with mixer on low speed.) Immediately, pipe marshmallow around edges of half of the cookies and fill in centers, then top with another cookie, pressing lightly. Dip edges of cookies into coconut to coat. Repeat with remaining marshmallow filling, cookies, and coconut.

QUICK ICEBOX SANDWICHES

Steps:

• Mix pudding and milk according to package directions; refrigerate until set. Fold in whipped topping and chocolate chips. , Place 24 graham cracker halves on a baking sheet; top each with about 3 tablespoons filling. Place another graham cracker half on top. Wrap individually in plastic; freeze until firm, about 1 hour. Serve sandwiches frozen.

EASY GRAHAM-CRACKER SANDWICHES

Steps:

• Spread 1/2 tablespoon cream cheese on each graham-cracker square. Top half the squares with pear slices, then close sandwiches with remaining squares. Serve immediately.