Let the graham cracker toffee sit for about 2 hours or until the chocolate hardens. If you are in a hurry, you can refrigerate the toffee for an hour, or freeze for 30 minutes.

In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly ...

Combine graham cracker crumbs, flour and baking powder, and stir into butter mixture. Stir in chocolate chips and toffee bits. 4. Using a tablespoon or cookie scoop, drop cookies onto the cookie ...

When you think graham crackers, you probably think of warm, gooey s'mores — and with good reason. The campfire staple is a perfect treat on its own, in brownie form, or even as a decadent pie.

2. Combine all ingredients in a medium bowl and mix together. 3. Press down the wet graham in your desired pie tin and bake at 350 degrees for approximately 6 minutes. 4. Set aside and allow to cool.

Pour into graham shell and spread on top of sliced bananas. Top pie with rest of crème fraiche mixture, then refrigerate for one hour before serving. Graham Shells (1 regular crust or 4 small) Combine ...

Transfer the mixture to a 9-inch pie plate and spread the mixture out evenly. Beginning with the edges, press the crumbs into the sides and bottom of the pan, pressing with the bottom of a ...

Crust 3 cups graham cracker crumbs 3/4 cup (1 1/2 sticks) butter, at room temperature 1/4 cup sugar 2 tablespoons flour 1. Heat the oven to 350 degrees.