Sprinkle the seed mixture
evenly over the cracker base.
Pour the mixture
evenly over the crackers, spreading out as necessary.
Pour mixture
evenly over the crackers.
Spread 3/4 cup pumpkin mixture
evenly over crackers.
Not exact matches
Remove from the oven and
evenly spread the graham
cracker and brown sugar mixture
over the melted butter.
Spoon 1 1/2 cups peanut butter
evenly over the surface of the
crackers, then spread with an offset spatula.
Sprinkle graham
cracker crumbs
over the bottom of the pan and tilt it to coat
evenly with crumbs.
Sprinkle the graham
cracker crumbs
evenly over the butter.
Place in the prepared casserole dish and sprinkle the
cracker crumbs
evenly over the top.
Pour the toffee mixture
over the
crackers and spread out
evenly.
Evenly pour the sweetened condensed milk
over the graham
cracker layer.
once the dough is ready, spread the dough
evenly over the tray, make sure that it is a thin layer as we want to make a really crispy
cracker.
Carefully pour the toffee
over the
crackers and use a spatula to spread
over evenly.
Use a rubber spatula to
evenly spread the mixture
over the graham
crackers.
Quickly pour mixture
over crackers, spreading to coat
evenly.
Sprinkle crushed gluten free graham
crackers evenly over batter, then add mini-marshmallows.
Spoon half of the pudding mixture
over the
crackers and spread
evenly.
Slowly pour the caramel
evenly over the saltines and spread the caramel all the way to the edges of the pan to completely cover the
crackers.
Remove from the heat and pour
over the
crackers, covering them
evenly.