Type what you have

Ingredients

• ✓ graham cracker
• chocolate graham cracker
• white sugar

Instructions

1. 1 Process whole graham crackers and chocolate graham cracker in a food processor to a sand-like consistency.
2. 2 Stir sugar and graham cracker crumbs together in a bowl, adding sugar as needed to reach desired color.

By bdweld

Ingredients

• ✓ graham cracker
• brown sugar
• miniature marshmallow
• candy-coated milk chocolate pieces

Instructions

1. 1 Place graham crackers in a food processor; process into crumbs.
2. 2 Combine graham cracker crumbs and brown sugar in a bowl; mix well.
3. 3 Pour milk chocolate pieces into bottom of 1-quart jar. Layer marshmallows on top of chocolate.
4. 4 Fit a resealable plastic bag into the jar over the marshmallows, with the opening pulled over the mouth of the jar. Spoon crumb mixture into the bag gradually, patting mixture down to fill the bag tightly. Seal the bag and close the jar.

By jujubee

Ingredients

• ✓ graham cracker
• creme de menthe thins
• raspberry preserves
• marshmallow

Instructions

1. 1 Lay all 8 of the graham cracker squares onto a serving plate. Place 3 unwrapped creme de menthe thins on each of 4 of the graham cracker square. Spread 1/2 tablespoon raspberry preserves on one side of the remaining 4 graham cracker squares.
2. 2 Heat marshmallows over an open flame until they begin to brown and melt. Place hot marshmallows on top of the creme de menthe thins and top with the jam side of the other graham crackers. Allow marshmallows to cool for 1 minute before eating.

By Chef Mo

Ingredients

• ✓ graham cracker
• butter
• margarine
• white sugar
• pecan

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
2. 2 Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
3. 3 Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

By Art

Ingredients

• ✓ graham cracker
• aluminum foil
• milk chocolate candy bar
• marshmallow

Instructions

1. 1 Preheat grill to medium or preheat oven to 450 degrees F. For each s'more, top one graham cracker square with one candy bar half, one marshmallow and another graham cracker square. Repeat with remaining graham crackers, candy and marshmallows.
2. 2 Center s'mores individually on each sheet of Reynolds Wrap® Aluminum Foil.
3. 3 Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. 4 Grill 4 to 5 minutes in covered grill.
5. 5 OR Bake 4 to 5 minutes on a cookie sheet in oven.

By Reynolds KitchensR

Ingredients

• ✓ graham cracker
• semisweet chocolate chip
• butter
• brown sugar
• vanilla extract
• marshmallow

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place graham crackers side-by-side to cover the bottom of a 9x13-inch pan. Sprinkle chocolate chips evenly over graham crackers.
3. 3 Heat butter, brown sugar, and vanilla in a heavy saucepan over medium heat until butter is melted and mixture starts to bubble. Pour mixture over chocolate chips and crackers. Sprinkle miniature marshmallows over the top.
4. 4 Place baking pan under the broiler until lightly browned, 3 to 5 minutes. Remove from broiler, cool completely, and cut into squares.

By Cindy Larkins

Ingredients

• ✓ graham cracker
• butter
• chocolate chip
• marshmallow cream

Instructions

1. 1 Combine 1 tablespoon butter and chocolate chips in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds.
2. 2 Mix marshmallow cream and remaining 1 tablespoon butter in a separate microwave-safe bowl; heat in microwave, stirring occasionally, until melted, 20 to 40 seconds. Stir chocolate mixture into marshmallow mixture.
3. 3 Arrange graham crackers in a circular pattern on a plate. Spoon marshmallow mixture onto each.

By mikecurrin

Ingredients

• ✓ graham cracker
• aluminum foil
• chocolate
• ice cream

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Fold large sheet aluminum grill foil in half to make a rectangle about 8x11-inches; place onto center of the grill.
3. 3 Place 2 graham cracker squares in center of foil rectangle; place chocolate squares on top.
4. 4 Close the grill; cook on the preheated grill until chocolate has melted, 3 to 5 minutes. Transfer crackers to a plate using a spatula.
5. 5 Place ice cream onto chocolate; top with remaining cracker squares.

By Reynolds KitchensR

Ingredients

• ✓ graham cracker
• marshmallow
• semisweet chocolate chip
• flour tortilla

Instructions

1. 1 Cut frozen marshmallows into smaller pieces.
2. 2 Layer graham crackers, marshmallow pieces, and chocolate chips on 4 tortillas, leaving a 1-inch border; top with remaining 4 tortillas.
3. 3 Heat a lightly oiled griddle over medium heat. Add filled tortillas; cook until marshmallows and chocolate chips melted, about 2 minutes per side. Cool 1 minute; cut each tortilla into 4 wedges.

By carrie

Ingredients

• ✓ graham cracker
• half-and-half
• sugar
• vanilla bean

Instructions

1. 1 Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's directions until semi-frozen; sprinkle in graham crackers. Continue freezing until reaches desired consistency. Transfer to an airtight container and freeze until firm.

By MPS6294

Ingredients

• ✓ graham cracker
• instant chocolate pudding mix
• milk
• peanut butter
• whipped topping
• chocolate covered peanut butter cup

Instructions

1. 1 Pour each package of pudding mix into a separate bowl. Add 2 cups cold milk to each bowl and whisk for 2 minutes. Set one bowl of chocolate pudding aside. Stir peanut butter and 1 cup whipped topping into the second bowl.
2. 2 Place a layer of graham crackers in the bottom of a trifle dish. Spread 1/3 of the chocolate pudding on top, top with 1/3 of the chocolate-peanut butter pudding, and layer with more graham crackers. Repeat layers 2 more times. Spread remaining frozen whipped topping on top and decorate with extra graham crackers and peanut butter cups.
3. 3 Chill until pudding is firm and graham crackers have fluffed up, 6 hours to overnight.

By Tenny Sharp

Ingredients

• ✓ graham cracker
• all-purpose flour
• baking powder
• butter
• brown sugar
• egg
• cream cheese
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Combine flour, crushed graham crackers, and baking powder in a bowl.
3. 3 Beat butter, brown sugar, and egg white together in a separate bowl with an electric mixer until creamy. Add to the dry ingredients and mix until moist.
4. 4 Combine cream cheese, sugar, and egg yolk in another bowl; beat until creamy.
5. 5 Use a small ice cream scoop to scoop cookie batter onto the prepared baking sheet. Press a little pocket into the center of each cookie with a small spoon. Add equal amounts of cream cheese filling to each pocket.
6. 6 Bake in the preheated oven until edges are golden, about 12 minutes. Remove from the oven and let cool before removing from the baking sheet.

By mklleaming

Ingredients

• ✓ graham cracker
• brown sugar
• cinnamon
• cornstarch
• salt
• fuyu persimmon
• butter

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
3. 3 Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.

By Krystal

Ingredients

• ✓ graham cracker
• milk
• instant french vanilla pudding mix
• whipped topping mix
• banana

Instructions

1. 1 Pour milk, pudding mix, and whipped topping mix into a large bowl; mix with an electric whisk or hand whisk until ingredients are combined and a thick pudding forms.
2. 2 Break graham cracker sheets in half to form squares.
3. 3 Cover the bottom of an 8-inch square baking pan with 9 graham cracker squares. Layer 1/2 of the banana slices on top in even rows and cover with 1/2 of the pudding mixture, using a spatula to spread it evenly. Repeat layers once more. Sprinkle top with graham cracker crumbs, if desired.
4. 4 Cover and refrigerate until fully chilled, 4 hours or longer. Cut into 9 squares to serve.

By Brandy Bruton

Ingredients

• ✓ graham cracker
• butter
• margarine
• brown sugar
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a jelly roll pan with foil.
2. 2 Melt butter and margarine together in a saucepan; stir in brown sugar until dissolved. Bring to a boil, reduce heat to medium, and cook until begins to darken in color and turns to caramel, about 2 minutes.
3. 3 Spread graham crackers in a single layer on the prepared pan; pour caramel mixture over graham crackers. Sprinkle pecans on top.
4. 4 Bake in the preheated oven until topping begins to solidify, about 12 minutes. Cool crackers before breaking into pieces.

By Haresj

Ingredients

• ✓ graham cracker
• butter
• white sugar
• all-purpose flour
• cream cheese
• white sugar
• lemon peel
• lemon juice
• vanilla extract
• egg
• egg yolk
• heavy cream

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.
3. 3 Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C).
4. 4 In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.
5. 5 Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.

By SuzyQ

Ingredients

• ✓ graham cracker
• white sugar
• brown sugar
• butter
• egg
• all-purpose flour
• baking soda
• salt
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Whisk white sugar, brown sugar, butter, and egg together in a large bowl. Stir flour, baking soda, and salt into sugar mixture until batter is just mixed; fold in chocolate chips. Roll dough into 1-inch balls.
3. 3 Pour graham cracker crumbs into a resealable bag. Place each dough ball, 1 at a time, into the bag and shake until completely coated in graham cracker crumbs. Arrange coated dough balls on a baking sheet.
4. 4 Bake in the preheated oven until cookies are lightly browned on the edges and have 'cracks' in the middle, about 10 minutes.

By lanenickson

Ingredients

• ✓ graham cracker
• strawberry
• lemon
• white sugar
• butter
• egg
• white sugar
• cream cheese
• pink lemonade concentrate
• salt
• red food coloring

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use.
3. 3 Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan.
4. 4 Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.
5. 5 Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
6. 6 Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust.
7. 7 Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours.
8. 8 Cover with the sliced strawberries. Chill 1 more hour before serving.

By Misskaoz

Ingredients

• ✓ graham cracker
• butter
• strawberry
• white sugar
• water
• rhubarb
• cornstarch
• lemon juice

Instructions

1. 1 Mix graham cracker crumbs and melted butter together in a bowl; press into the bottom of a 9-inch pie dish. Line bottom of pie crust with one layer of strawberry halves.
2. 2 Place remaining strawberries in a saucepan; crush (there should be about 1 cup of crushed berries). Stir sugar, water, rhubarb, and cornstarch into crushed berries; bring to a boil over medium-low heat, stirring often, until mixture thickens and becomes translucent. Turn off the heat, let mixture stand until slightly cooled, about 2 minutes; stir in lemon juice. Pour mixture over strawberry halves in pie dish.
3. 3 Refrigerate until completely chilled, about 1 hour.

By Sophie

Ingredients

• ✓ graham cracker
• pumpkin
• vanilla ice cream
• milk
• white sugar
• vanilla extract
• cinnamon
• clove
• nutmeg
• ice
• whipped cream

Instructions

1. 1 Combine pumpkin, ice cream, milk, sugar, vanilla extract, cinnamon, cloves, and nutmeg in a blender; blend until smooth. Add ice; blend until smooth.
2. 2 Place 1/3 of the graham cracker crumbs in the bottom of 2 small glasses. Fill glasses halfway with blended pumpkin mixture. Top with another 1/3 of the graham cracker crumbs. Pour in remaining pumpkin mixture. Top each glass with 1 tablespoon whipped cream and remaining graham cracker crumbs.

By SuburbanGlitzz

Ingredients

• ✓ graham cracker
• coconut oil cooking spray
• sweetened condensed milk
• peanut butter
• margarine
• semisweet chocolate
• toffee bit
• coconut
• candy-coated chocolate

Instructions

1. 1 Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
2. 2 Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
3. 3 Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
4. 4 Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

By Pam Cooking Spray

Ingredients

• ✓ graham cracker
• crispy rice cereal
• corn syrup
• brown sugar
• butter
• margarine
• baking soda
• vanilla extract
• milk chocolate candy
• mini marshmallow
• mini chocolate chip

Instructions

1. 1 Preheated the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan; set aside.
2. 2 Combine crackers and rice cereal in a large bowl; set aside.
3. 3 Heat corn syrup and sugar together in a small saucepan over medium heat, stirring occasionally, until begins to boil around edges, 4 to 5 minutes. Alternatively, combine corn syrup and sugar in a microwave-safe bowl and microwave on high until begins to boil, about 2 minutes. Stir in butter, baking soda, and vanilla.
4. 4 Pour syrup over cereal mixture; stir to coat. Transfer mixture to the prepared pan; press firmly to even top. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
5. 5 Bake in the preheated oven until marshmallows are puffed and lightly brown, 5 to 8 minutes. Remove from oven; top with mini chocolate chips.
6. 6 Refrigerate until firm, about 1 hour. Cut into squares. Store in an airtight container for up to 2 days.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ graham cracker
• hot dog bun
• sweetened condensed milk
• egg
• milk
• vanilla extract
• nutmeg
• marshmallow
• semisweet chocolate chip
• milk
• miniature marshmallow
• miniature semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish.
2. 2 Arrange hot dog bun pieces on a baking sheet. Bake in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
3. 3 Beat sweetened condensed milk, eggs, ¾ cup milk, vanilla extract, and nutmeg together in a bowl.
4. 4 Transfer bun pieces to the prepared baking dish; pour milk mixture over top. Scatter 1 cup marshmallows and ¾ cup chocolate chips over top; let stand until milk mixture slightly soaked into buns, about 5 minutes. Sprinkle graham cracker crumbs over top.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 35 minutes.
6. 6 Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and incorporated; pour over bread pudding. Cool for 20 to 30 minutes.

By RMason84

Ingredients

• ✓ graham cracker
• butter
• cream cheese
• white sugar
• egg
• vanilla extract
• pumpkin puree
• pumpkin pie spice
• cinnamon
• egg
• brown sugar
• butter
• sugar
• milk
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place graham crackers for crust in a zip-top bag and mash until crumbled. Mix with melted butter and press into the bottom of a springform pan.
3. 3 Combine cream cheese, sugar, eggs, and vanilla for filling in a large bowl; beat with an electric mixer until smooth and creamy. Spread about 1 cup filling on the bottom of the crust.
4. 4 Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.
5. 5 Bake in the preheated oven for 35 minutes.
6. 6 While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.
7. 7 Remove pie from the oven and pour topping over. Return to the oven and bake until topping is golden brown, 10 to 15 minutes longer.

By Brooke Elizabeth

Ingredients

• ✓ graham cracker
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together graham cracker crumbs and melted butter. Place mixture in a 9-inch pie pan and press firmly into the bottom and sides of the pan.
3. 3 Bake in the preheated oven for 8 minutes.

By Sara

Ingredients

• ✓ graham cracker
• milk chocolate candy bar
• marshmallow

Instructions

1. 1 Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
2. 2 Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
3. 3 Arrange the marshmallows in a single layer in the prepared pan.
4. 4 Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
5. 5 Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.

By MPADEN

Ingredients

• ✓ graham cracker
• milk chocolate candy bar
• marshmallow

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place 1 graham cracker square into each (4) mini cast-iron skillet; top each with 1 piece chocolate and ½ marshmallow.
3. 3 Place skillets in the preheated oven; cook until marshmallows begin to brown, about 3 minutes.
4. 4 Gently press marshmallows into chocolate with a spatula; serve.

By tcasa

Ingredients

• ✓ graham cracker
• milk
• chocolate pudding mix

Instructions

1. 1 Cover the bottom of a 9x13-inch dish with a layer of graham crackers. Set aside.
2. 2 Combine milk and pudding mix in a large saucepan. Prepare according to package directions.
3. 3 Pour hot pudding over graham crackers into the dish. Cover pudding with another layer of graham crackers. Chill in the refrigerator until pudding is set, at least 4 hours.

By K scr

Ingredients

• ✓ graham cracker
• butter
• milk chocolate candy bar
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
2. 2 Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides to create a crust.
3. 3 Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
4. 4 Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

By Katie Rose

Ingredients

• ✓ graham cracker
• chocolate chip
• sweetened condensed milk
• nut

Instructions

1. 1 Combine graham cracker crumbs, chocolate chips, and sweetened condensed milk in a mixing bowl. Pour chopped nuts into a shallow bowl. Form graham cracker mixture into 1-inch balls and roll in nuts until coated.
2. 2 Chill graham balls until set, about 1 hour.

By cjls78