Graham Cracker Crunch Topping Recipe - Allrecipes.com
Graham Cracker Crunch Topping Recipe
  • READY IN 20 mins

Graham Cracker Crunch Topping

Recipe by  

"A warm graham cracker crunch to top your ice cream with! Spoon hot over a bowl of cold vanilla ice cream. Really tasty, really easy!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    15 mins
  • READY IN

    20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan.
  2. In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
  3. Bake in preheated oven for 15 minutes, or until lightly browned.
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Footnotes

  • If you want to put this on chocolate ice cream, try using orange or mint extract rather than vanilla - also, when using chocolate ice cream, it may be better to omit the cinnamon.
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Reviews More Reviews

Jul 02, 2009

This is great! I read the recipe a little differently than the other reviewers because I didn't finely crush the graham crackers. I crumbled them into small to medium pieces and mixed them with the remaining ingredients. After baking, the graham cracker pieces were almost caramelized and delicious! I spread it out on a well greased cookie sheet and underbaked it a little. Next time I will definitely bake it for the full 15 minutes. I will also add a little more graham crackers because there is plenty of brown sugar mixture. The graham crackers are good enough just to snack on. I skimped a little on the salt but will use the full amount next time because the little bit of salt that you get every now and then is great with the sweetness of the brown sugar. This is a must try recipe!

 
Jul 20, 2009

Loved this recipe! This is a definite must try. Thanks for the quick, simple, delicious recipe!

 
Jun 12, 2007

This was a great way to use up an almost empty box of graham cracker crumbs! I doubled the recipe and used 1 cup of the graham cracker crumbs that you buy in a box. This topping was great over out homemade vanilla ice cream, but it didn't get too crunchy until after it had cooled completely. Still, I think it tastes 100 times better warm. To heat up the topping, simply heat it in your toaster oven in a small metal tray or on aluminum foil. This topping tasted a lot like the crumbly topping on many apple pies and also had a hint of a toffee flavor.

 
Aug 21, 2006

Good recipe, but I like my instructions to be a little more specific so I minimize the chance of screwing things up. I finely crushed most of the crackers, leaving a few bits bigger for contrast. I shouldn't have dashed it with salt - I used salted butter and it seemed a little salty - my mistake. Also, I underbaked based on other reviews, and the fact that I pre-made it for later in the day, so I could reheat it before dessert. After initial prep, and before baking, it seemed a little sweet, so I added one more graham cracker. Go ahead - it can take it. I also don't think you need to sprinkle with the white sugar, but if that's your thing, go for it. It tastes like a very sweet graham cracker crust (key lime, cheesecake, etc.). I think next time I'll cut the sugar topping out, bake it lower and slower for more crunch, and throw them in a homemade s'mores ice cream or cheesecake ice cream recipe. That would be tasty, because most graham crackers dissolve when mixed into ice cream. Not bad!

 
Feb 28, 2004

Awesome! I will definitely make this again! I stirred this into icecream and milk and made a "milkshake". The only change/ suggestion i would make for this recipe is to only bake it for 10 minutes instead of 15 . I baked it for the entire 15 and it tasted slightly burnt.

 
Jun 17, 2006

Yummy--be sure to not overcook. Had trouble making the topping last until put on the ice cream--even good plain!

 
Sep 16, 2005

A little too sweet, but so different from the usual ice cream toppings. It adds variety to an ice cream sundae bar.

 
Jul 17, 2005

Very nice. I've made it in the oven, as well as in a skillet on the stove, and it turned out well either way. I served it over "Five Ingredient Ice Cream" and it made a welcome change from our regular company desserts.

 

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 50.6 g
  • 16%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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