Graham Crisps

Graham Crisps

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

servings 259 cals
Serving size has been adjusted!
Original recipe yields 21 servings

Nutrition

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  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.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Reviews

Read all reviews 28
  1. 33 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 "tof...

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Least positive
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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...

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 minu...

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 lo...

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 b...

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.

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...

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!

I had been looking for this recipe. My grandmothers neighbor made them and my family fell in love with them. We tried to make them ourselves but it never worked out. I was finally able to make t...

I first tasted these sumptious treats at a church bake sale. They truely do taste like toffee. I don't care for nuts so I left them out. Very good and easy. A keeper.

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