Still More Cookies: Graham Cracker Crunch
It’s still cookie season! We haven’t gotten enough yet (keep the scales away until January, please), and we hope you’re right there with us.
So if we’re going to keep on eating the cookies, they’d better be good. Graham Cracker Crunch cookies walk the line to make everyone happy, from the It’s not worth it if it’s not chocolate crowd all the way to the Give me the toffee crew. They even extend themselves to please the people who really just want something with a graham cracker crust, or maybe a Rice Krispie treat. That’s because they’ve got it all. Right there in a little bite-sized cookie-cracker that won’t send you off to nap (unless you start downing them like popcorn, which is a real possibility).
By having it all, I mean this: Graham Cracker Crunch cookies bring the chocolate, the graham, the toffee and the Rice Krispies, all in one cute package. And … they’re easy. Line up some graham crackers (that you buy at the store, pre-made!), sprinkle on some Rice Krispies (again, store-bought and pre-made!), and drizzle it all with caramel (yes, we need to make it) and chocolate. The graham crackers soak up the butter and sugar, resulting in something akin to crack in a cookie form, the Rice Krispies keep it crunchy, and the chocolate is there for whoever needs it. If you’re not one of those people, leave the chocolate off of part or all of the cookies in favor of caramel alone, which will crisp up into a toffee-like crunch. The chocolate-less one is probably my favorite version, but you’ll have to try them both to find out for yourself.
14 whole graham crackers
¾ cup Rice Krispies
1 ½ cups unsalted butter (3 sticks)
1 cup brown sugar
1 12-ounce bag milk chocolate chips
Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray. Place the graham crackers side-by-side on the foil to cover it (you can break them up if needed to fit). Sprinkle the Rice Krispies evenly over the graham crackers.
In a heavy, medium saucepan over medium heat, bring the butter and sugar to a boil. Stir when the butter has melted. Reduce the heat to medium-low, and let the mixture simmer for 6 minutes or so, or until it is thick and golden brown, stirring gently a couple of times. Very carefully pour the hot caramel over the graham crackers and Rice Krispies. Bake for 8 minutes, or until the caramel is bubbling and browned. Remove from the oven, and immediately sprinkle the chocolate chips over the top. If you want to leave some graham-Krispies unadorned except for the butter and sugar, leave the chocolate chips off of some. Once the chocolate chips have melted, use an offset spatula or a knife to spread the melted chocolate evenly across the top of the crackers and Krispies. Let cool.
Put the entire baking sheet in the freezer, and allow the cookies to chill for at least 30 minutes. Cut the cookies into pieces, or break them off into shards. Store in the freezer.
Want more buzz like this? Sign up for our Morning Buzz emails.
To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, Twitter or Google+. Or you may post as a guest.