stand mixer, beat the graham cracker crumbs, butter, sugar and flour
Mix sugar, margarine, milk and egg.
Cook until it comes to boil.
Remove from heat.
Add coconut, nuts and graham cracker crumbs.
Line 9 x 13-inch pan with whole graham crackers.
On top of graham crackers, spread filling on graham crackers.
Put another layer of graham crackers on top of filling.
Line bottom of 9 x 13 pan with whole graham crackers.
Melt 1 cup butter; add milk, sugar and egg.
Cook in double boiler until slightly thickened.
Add coconut, nuts and graham cracker crumbs. Cool slightly.
Pour over whole graham crackers in pan, then cover with another layer of whole graham crackers.
Mix together powdered sugar, 1/2 cup butter and vanilla or lemon extract.
Thin with milk to spreading consistency.
Spread over graham crackers, chill and cut in squares.
Cover bottom of 9 x 13 pan with whole graham crackers. Combine in a saucepan margarine, sugar, milk and beaten egg.
Cook over medium heat, stirring constantly, to full rolling boil.
Cool until warm.
Beat in cream cheese.\tAdd coconut, nuts and graham cracker crumbs.
Spread over layer of whole graham crackers, then top with another layer of whole graham crackers.
Mix graham cracker crumbs and marshmallows.
In a double boiler melt Baker's chocolate.
Add sugar and canned milk.
Cook until thick like custard, about 20 to 30 minutes.
Add butter, salt and vanilla.
Cool.
Pour over marshmallow mixture.
Sprinkle crumbs over a buttered 13 x 9-inch pan.
Put mixture in pan and press down with back of spoon.
Sprinkle crumbs over mixture again and press again.
/2 cup toffee bits. Reserve.
Mix graham cracker crumbs and remaining
Preheat oven to 350\u00b0F.
Spray a 13 x 9 pan with cooking spray,.
Combine graham cracker crumbs, toffee bits, pecans and melted butter.
Press into 13 x 9 pan.
Sprinkle semi sweet morsels evenly over crust.
Sprinkle with coconut.
Pour condensed milk over coconut layer.
Bake for 20 minutes or until golden brown.
Cool completely.
Cut into bars.
Line bottom of a cookie sheet with crackers and set aside. Combine butter or margarine, sugar and nuts in a heavy saucepan. Cook on high heat until mixture comes to a boil.
Reduce heat. Cook, stirring constantly, for 5 minutes.
Pour evenly over crackers.
Place chocolate pieces in top of double boiler.
Melt over hot, not boiling, water.
Spread evenly over toffee mixture. Cool. Cut into bars.
Yields 2 1/2 dozen bars.
Cover cookie sheet with foil.
Lay graham crackers on cookie sheet; sprinkle nuts on top. Boil sugar and butter for 2 1/2 minutes. Pour over graham crackers and nuts. Bake in 325\u00b0 oven for 10 to 12 minutes.
Place crackers in jelly roll pan, end to end.
Mix the butter and sugar in saucepan; bring to a boil, cooking for 1 1/2 minutes. Add nuts.
Pour over crackers.
Bake at 325\u00b0 for 8 to 10 minutes, or until this bubbles.
Cool; remove and break into smaller crackers.
Mix butters and sugar in 2-quart saucepan.
Bring to a boil, stirring constantly.
Boil 3 minutes.
Place the graham cracker halves laid out on ungreased cookie sheet.
Pour hot mixture over these.
Immediately top with chopped pecans.
Bake for 5 to 8 minutes at 350\u00b0.
When done, remove immediately onto aluminum foil.
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking dish.
In a medium bowl, stir together the graham cracker crumbs and coconut. Pour in the condensed milk and melted margarine, mix until well blended. Press the mixture evenly into the prepared pan.
Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over the cooled bars, chill and cut into squares.
Line a 9 x 13-inch pan with whole graham crackers.
Melt the oleo. Add the milk, egg and sugar.
Bring to a boil and add the coconut, graham cracker crumbs and nuts.
Spread over the crackers and cover with whole graham crackers.
Frost with fudge frosting. Let set overnight and cut into bars.
rease or spray) Layer whole graham cracker to coat bottom.
Mix
Line a 9 x 13-inch pan with half of the whole crackers. Combine in saucepan the beaten eggs, sugar, margarine and milk. Cook, stirring constantly, until mixture boils.
Remove and add coconut, nuts and graham cracker crumbs.
Spread over crackers, then cover mixture with whole graham crackers.
Put frosting over graham crackers. Refrigerate 24 hours.
Cut in bars.
Makes 70 party size bars.
Preheat the oven to 375\u00b0. In the bowl of a food processor fitted with the metal blade, process the graham crackers and sugar to fine crumbs. With the motor running, add the butter and process until the crumbs are moist and stick together. Press the graham cracker mixture into the bottom and sides of a 9-inch pie pan. Bake in the center of the oven for 8 minutes or until the edges are slightly brown. Makes a single 9-inch crust.
Line 9 x 13 pan with whole graham crackers. Bring to a boil, brown sugar, butter, milk, coconut and graham cracker crumbs. Boil 10 minutes. Pour over top of crackers while hot. Place a layer of crackers on top of filling. Spread with powdered sugar frosting or other white frosting. Cut into bars.
Grease a 8\" x 8\" pan. Over \"low\" heat, combine chocolate and evaporated milk until chocolate melts (stir occasionally).
Add sugar and salt. Cook to a \"soft ball stage\", 240* on a candy thermometer.
Remove from heat and add the butter.
Cool slightly, then add the marshmallows, graham cracker crumbs, nuts and vanilla mixing well.
Press into prepared pan. Refrigerate overnight, then cut into 1\" pieces.
ith a knife. Combine flour, graham cracker crumbs, baking powder, baking soda
In large bowl, combine milk and water.
Add pudding mix and beat well.
Chill 10 minutes.
Fold in whipped cream.
Spoon into a glass serving bowl in layers.
First add pudding, then graham cracker crumbs, then pudding.
Add bananas on top of crumbs and pudding.