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.

Making these homemade graham crackers is just about as easy as it gets. It’s a simple dough recipe that comes together in just a few minutes, and it only takes a little over 10 minutes to bake.

When the holidays roll around, there’s one dessert I can never resist: saltine cracker toffee, affectionately nicknamed "Christmas Crack." If you’ve never tried it, let me tell you—you’ll ...

We’re close to winding up our possibilities for from-scratch graham crackers today, to let’s get right to the next-to-last how-to. Woodinville cook Ann Bowser writes, “I’m enclosing a ...

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.

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 and ...

Graham Cracker Cookies: You will need about 13 whole graham cracker cookies. Or about 1 ¾ to 2 cups graham cracker crumbs. Unsalted butter: melted unsalted butter is use to hold the cracker ...

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 ...