Place 18 graham cookies in a single layer on a cookie sheet. Now combine remaining ingredients.
Blend well and cook, stirring constantly, for 5 minutes or until mixture is thick.
Spread mixture over layer of graham crackers.
Now put 18 crackers over the mixture.
Cover the top layer by combining 1 1/2 cups powdered sugar with vanilla flavoring.
Add just enough milk and melted oleo to give good spreading quality.
Put in refrigerator until cold. Cut in bars.
Tastes like date cookies.
Separate each graham cracker into 4 sections.
Arrange on a foil covered cookie sheet or spray sheet with Pam.
Melt butter in saucepan.
Stir in sugar and nuts.
Bring to boil and cook 3 minutes, stirring frequently.
Spread mixture evenly over graham crackers.
Bake at 300\u00b0 for 12 minutes.
Delicious!
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix honey graham cereal, bear-shaped graham cookies, ramen noodles, almonds, and golden raisins.
In a small saucepan over low heat, melt butter, and blend in honey and orange juice. Spread over the honey graham cereal mixture, and toss to coat.
Spread mixture onto a large baking sheet. Bake 10 minutes in the preheated oven.
Melt margarine; add sugar, molasses and nuts. Line grahams on cookie sheet. Spoon sugar mixture on cookies. Bake at 325\u00b0 for 8 to 10 minutes.
Line cookie sheet with graham crackers.
Heat butter and brown sugar in saucepan.
Add pecans and stir together.
Spoon out onto graham crackers. Bake 10 minutes in 300\u00b0 oven.
Cool before taking out of cookie sheet.
Cover bottom of 9 x 12-inch pan with graham crackers.
Mix margarine, egg, sugar and milk in saucepan and boil 2 minutes. Cover crackers with mixture.
Remove from heat and add vanilla, coconut, cracker crumbs and nuts.
Pour over crackers in pan and add another layer of crackers and press down gently.
Cover with Icing.
Preheat oven to 375\u00b0.
In large mixing bowl, cream together the butter or margarine and brown sugar.
Beat in egg, water and vanilla.
Stir in graham cracker crumbs, flour, salt, soda, oats and nuts.
Mix well.
Drop by teaspoonfuls onto greased cookie sheets.
Bake 10 to 12 minutes or until lightly browned.
Store tightly covered.
Preheat oven to 375 degrees.
In a bowl, mix together graham cracker crumbs, flour and baking powder.
In a bowl beat milk and butter until smooth.
Add in the crumb mixture; mix well.
Stir in chips, coconut and walnut.
Drop by tablespoonfuls onto lightly greased cookie sheet.
Bake for 9-10 minutes, or until lightly browned.
Cool for 2-3 minutes.
Remove to wire rack.
Store loosely, covered at room temperature.
Preheat oven to 350\u00b0.
Combine graham cracker crumbs, flour, baking soda and salt in small bowl.
In large bowl beat butter and sugars until creamy.
Beat in eggs and vanilla extract.
Gradually beat in flour mixture.
Stir in butterscotch morsels.
Drop by rounded tablespoon onto ungreased baking sheet.
Bake for 9-11 minutes until set.
(I found 11 minutes best but check at 9) Cool for 2 minutes on baking sheet, remove to wire racks to cool completely.
Cream shortening and sugars.
Add egg, milk, and vanilla extract, mixing well.
Then add flour, graham cracker crumbs, baking soda, salt, and cinnamon.
Stir in M&M'S Baking Bits.
Drop onto ungreased cookie sheets about 2 inches apart on.
Bake at 350 for 8 to 10 minutes.
DO NOT OVERBAKE.
Cool 1 minute on cookie sheet then transfer to wire racks and let cool completely.
Combine graham cracker crumbs, condensed milk, chocolate chips, and nuts.
Mix well.
Scrape into a greased and floured 8x8 inch square baking dish.
Bake at 350 degrees Fahrenheit for 25 minutes.
Cut into squares while warm.
Cook eggs, sugar and butter over low heat.
Stir occasionally until thick.
Let cool!
Add remaining ingredients.
Press on waxed paper in rolls and refrigerate.
Slice into cookies.
Preheat the oven to 350\u00b0.
Line cookie sheet with graham crackers.
Melt butter and brown sugar together.
Bring to boil and boil for 2 minutes.
Remove from heat.
Mix in nuts.
Pour over graham crackers.
Bake for 10 minutes.
Place graham crackers on a cookie sheet sprayed with food release.
Melt butter and margarine together slowly.
Add sugar. Bring to boil and boil 2 minutes, stirring constantly.
Pour mixture quickly over graham crackers.
Sprinkle with nuts.
Bake 10 minutes at 325\u00b0.
Remove from pan immediately with spatula. Place on waxed paper.
Place graham crackers on a cookie sheet.
Sprinkle with pecans.
Boil butter, oleo and sugar 2 minutes, stirring constantly.
Pour butter sauce over graham crackers and bake at 350\u00b0 for 6 minutes.
Let cool.
Melt oleo, butter and sugar slowly over medium heat.
Cook 1 minute after boiling.
Split graham crackers in two and place on foil lined cookie sheets.
Fill tightly with crackers.
Pour mixture over top.
Sprinkle with chopped nuts.
Cook 10 minutes at 350\u00b0.
Don't overcook.
Cool and break into pieces.
In a large bowl, combine peanut butter, graham cracker crumbs, confectioners' sugar, and corn syrup.
Mix until smooth.
Shape into 1-inch balls.
Place on waxed paper-lined cookie sheets.
Drizzle melted chocolate over balls or roll in colored sprinkles.
Store covered in refrigerator.
Place graham crackers in raised edge cookie sheet or jelly roll pan.
Melt sugar and margarine; boil for 2 minutes.
Add vanilla.
Pour over crackers and sprinkle with nuts.
Bake at 350\u00b0 for 10 minutes.
Cool and break each cracker where perforated.
Combine sugar, oleo and canned milk; boil 3 minutes.
Remove from heat.
Add to mixture the graham crackers, coconut and marshmallows.
Stir until marshmallows melt.
Spoon onto wax paper; let set until firm.
and canola oil.
Crush graham crackers (I pulsed mine in