Take
a sheet of graham crackers, and separate into 4 pieces.
Place
the sheets of graham crackers in a zip top bag and roll with a rolling pin or heavy can to crush.
Place the 2
sheets of graham crackers in a ziplock bag, seal and roll with a rolling pin or heavy can to crush.
And if you don't have any graham cracker crumbs you can crush
sheets of graham crackers.
Not exact matches
Graham Crackers — about 16
graham cracker sheets 10 ounce bag
of white chocolate melting wafers 2 clementine's peeled and separated 1 cup
of Shelled Setton Farms Pistachios and broken into small pieces Handful
of thin stick pretzels Handful
of dark chocolate chips
To make s» mores cookies, spread melted chocolate onto the backs
of pre-made
graham crackers and lay onto a wax paper - lined baking
sheet, chocolate side up.
Take
graham crackers and lay on cookie
sheet, add crunchy peanut butter, then cover with mini-marshmallows, then sprinkle with a few chocolate chips — OR red hot candy (as the original recipe had red - hots instead
of chocolate chips).
I crush two
sheets (the long portion)
of graham crackers with a rolling pin or a heavy can and mix the crumbs with a little melted butter (it ends up being 1/4 cup crushed crumbs).
For a traditional
graham cracker crust, replace the almond flour and pecans with 1-1/2 cups
of finely - crushed
graham crackers (about 10 - 11
sheets).
ingredients: 8 tablespoons butter, melted scant 1 cup smooth peanut butter big pinch salt 1 1/4 cups confectioner's sugar 1 1/3 cups
graham cracker crumbs (about 10
sheets of crackers) 1 1/4 cup chopped dark chocolate 1 teaspoon butter 1 tablespoon chopped dark chocolate plus 1 tablespoon white chocolate, optional 1 tablespoon peanut butter plus 2 teaspoons chopped white chocolate, optional