Graham Crisps Recipe -
Graham Crisps Recipe

Graham Crisps

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"Cookies made with graham crackers. Taste like brittle. Easy and quick to make."

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Ingredients Edit and Save

Original recipe makes 42 cookies Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Place 40 - 45 small graham crackers on cookie sheet.
  3. Combine margarine, butter (yes... 1 stick of each!) sugar, and nuts in a saucepan over medium heat. Let boil for 2 minutes.
  4. Spread over crackers. Bake 10 minutes. Remove and immediately transfer to foil with spatula.
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2009

Yummy!!! Don't worry about spreading it out perfectly. When it cooks it spreads really well anyway. Next time I will try pecans. Update: love it with pecans. Lined cookie sheet with parchment paper. When done just lift the whole parchment out with crisps and let cool on counter, maybe place a towel down first, they are hot!!! I read someone sprinkled chocolate chips on top, might try that too!!!

Most Helpful Critical Review
Dec 23, 2010

I'm not sure if I did this wrong, but I followed the directions exactly. I also took the suggestions of many reviewers on what the consistency should be. This did not really turn out like "toffee" for me at all. It tastes like butter/sugar soaked graham crackers.


33 Ratings

Dec 14, 2011

A version of this recipie has been in my family for many many years. There are some differences and tips I can share: Heat your oven to 325, Boil your margarine, butter and sugar for only 2 minutes; remove and add 1tsp of vanilla. Pour ontop of HONEY graham crackers on a lined jelly roll pan (makes removal easier if you use parchment paper). Sprinkle with chopped walnuts and bake in heated oven for 10 to 12 minutes, NO MORE. Easily over baked and/or over boil so these times are important!

Feb 03, 2005

These are so bad for you, but so addictive! I use walnut or pecan pieces, and only use about 1/4 cup. You have to be sure to melt the butter over a lower heat and not cook the mixture too long. If the syrup isn't the right consistency, or if you burn it over high heat, the cookies aren't as good. Try it a couple times and you'll figure out the right temperatures and cook times. It's been different for me each time I make these, but I've learned what the mixture should look like to turn out correctly.

Nov 11, 2007

Very good, especially if you love toffee. Be sure to use a cookie sheet with sides, though. I used one without sides and the butter mixture bubbled up, spilling over and creating a mess in the bottom of my oven. I also didn't have to boil this for two full minutes to get the right consistency for the mixture, which I would describe as frothy and bubbled-up.

Dec 22, 2003

I love these, they're wonderful.And very easy to make. I do not care for walnuts, so I've used pecans, silvered almonds and even coconut. They're all good. You really must try.

Apr 20, 2008

Very easy to prepare and taste so rich and buttery. Can’t wait to experiment with other types of nuts. The only change I made was to add a teaspoon of vanilla after boiling the nut mixture. I recommend using parchment paper or lining the cookie sheet with foil for easy clean up. Thanks Melissa!

Oct 03, 2006

I've made these with both graham and saltine crackers. I think I prefer the saltine version. I like using slivered almonds. Overall, though, very yummy and easy to make!


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 263 mg
  • 11%

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

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