When rolling out the dough, aim for a uniform thickness, around 1/8 inch thick. This consistency ensures that the crackers bake evenly, preventing some from being too crispy while others are too soft.

All the Campfire Fun, None of the Fuss! Hey there, Jason Griffith here! There’s something undeniably magical about s’mores.

5. Quickly remove the cookies and roll on a cone mold (you can use few pieces of paper rolled into a rigid cone). If the cookies become too rigid, place back in the oven for 15 seconds to make ...

Press crushed graham crackers on bottom of 9- x 13-inch pan, reserving small amount for topping. Mix gelatin and ½ cup whole milk. Set aside. In a double boiler, beat egg yolks with wire whisk ...

Heat the oven to 350 degrees. 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.

Crumble 9 graham cracker sheets (140 g) into food processor; add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and process until crackers are very finely ground.

1 cup unsalted butter, room temperature; ½ cup plus 1 tablespoon granulated sugar; ½ cup plus 2 tablespoons packed brown sugar; 1 large egg; 1 tablespoon honey ...

In a small saucepan or microwave-safe bowl, melt the butter. Meanwhile, in a mixing bowl, combine the graham cracker crumbs, sugar and salt. Pour the melted butter into the graham crumb mixture ...

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper, aluminum foil or a baking mat. If you are using aluminum foil, spray lightly with nonstick cooking spray.