Kandy Tooped Graham Kracker Kookie Squares Recipes

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.

GRAHAM CRACKER COOKIE BARS

Steps:

• Preheat oven to 350.
• Grease a 9 inch square pan (I used an 8 inch square pan and it worked fine).
• In a large bowl, beat butter and sugar until creamy.
• Add egg, milk, and vanilla.
• Beat just until blended, the mixture will be grainy.
• Stir in graham cracker crumbs, coconut, and chocolate until just mixed.
• Spread evenly in pan.
• Bake 25 to 27 minutes until lightly browned on top.
• Cool and sprinkle with confectioner's sugar.
• Cut into bars and serve.

KANDY TOOPED GRAHAM KRACKER KOOKIE SQUARES

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.

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.