Melt 1/4 cup of coconut oil (I put it in the microwave for a minute in a bowl) and combine with crumbled graham crackers
for graham cracker mixture.
Not exact matches
For the no - bake crust, I stirred together melted coconut oil and crumbled
graham crackers until the
mixture felt like wet sand.
Sprinkle
graham cracker crumbs (save some
for topping) and swirl throughout
mixture using a knife.
This may be silly but in Step 2 I'm just missing that the
graham crackers are supposed to be in the
mixture for the crusts, right?
I compared the recipes and realized that while most of the ingredients are the same, the proportions of butter, PB, cream cheese and sugar are really different, plus the Buckeyes use
graham crackers in the
mixture as opposed to using them in the crust (
for my crust I combined leftover
graham crackers / assorted stray cookies / cake ends / pop tarts that were in our freezer, and it was delicious!)
I made the recipe just as it is laid out in the book, but topped it with a decadent homemade caramel — which I'll share with you in a future post — and then sprinkled a
graham cracker / nutmeg
mixture on top
for good measure.
Instead of making a
graham crackers crust I used a
mixture of oats and walnuts and skipped baking the crust alone
for a couple of minutes.
I pressed a
mixture of
graham cracker crumbs into the pans and baked them only
for 10 minutes.
Spread the
mixture onto the prepared coconut
graham cracker crusts, and return to the freezer
for at least 2 hours.
This is the
mixture for the
graham crackers.