Web Toolbar by Wibiya Graham Cracker Candy ~ Dozen Flours
Dozen Flours

Sincere Acts of Sweetness

June 29, 2007

Graham Cracker Candy

Mandy has given more thought to her birthday treat than anyone else I know. She's considered a lot of options over several months. Some of possible selections were Baklava, Lemon-Coconut Macaroons, and a Lemon-Coconut Tart. But then the topic of graham crackers came up and how much she loves coconut and then hazelnuts and I got inspired by this recipe I found on Epicurious. She took one look at it and gave me the green light to make it.
I adapted it (as usual) as I found it to be extremely versatile. You can make it with just about anything you want. We went with coconut and hazelnuts because those are Mandy's favorite but you can get creative. Just keep in mind that this is a cold-weather candy as it will get sticky and start to melt as the weather gets warmer. If you want to make it during the warmer months, just remember keep in the refrigerator, between sheets of wax paper, until you're ready to serve it. 

Graham Cracker Candy
Yield: This will serve several. Depending on how you break up the candy, you could potentially get 50 servings out of it.

24 plain graham crackers (or any kind of non-savory flavored cracker. Saltines are wonderful)
1 1/2 cups unsalted butter, cut into pieces
1 cup packed light brown sugar
1/4 teaspoon salt
11.5 oz bittersweet chocolate (I used Ghirardelli)
12 oz of semi-sweet chocolate (I used Guittard)
1 cup hazelnuts, chopped (or nut of your choice)
3/4 cup of unsweetened coconut (optional)

Preheat oven to 350F. Line a 25 x 17 x full sheet pan pan with parchment paper, leaving a 2-inch overhang at each end. (Note: the recipe on Epicurious said to use foil and I ended up peeling tiny pieces from the bottom of the candy. Baaad idea.)

In a separate, smaller pan (a brownie pan works great), spread the coconut out in an even, single layer. Bake, stirring after 5 minutes or so, until the coconut becomes an even golden brown. Remove from the oven and set aside. Increase the oven's temperature to 375F.

Line bottom of pan with graham crackers (it will be a tight fit and you'll need to break a few in half. Set aside.

Melt butter in a 3-4 quart heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 2minutes. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.

Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes.

Refrigerate overnight or freeze for 15 minutes.

Carefully lift crackers from pan by grasping both parchment paper, then peel it from the. Break crackers into serving pieces.


  1. AnonymousJune 29, 2007

    And more, Julia...and more. =)

    Thanks for being so patient as I deliberated! We definitely made the right choice. This is a 27.5 to remember.

  2. Julia,

    You are killing me with this! It looks amazing!

  3. This recipe is SO good. It's very adaptable, I agree. I made it recently with chocolate graham crackers and white chocolate and almonds, and as a crowning glory, sprinkled it with sea salt. That crunchy, caramel-y, salty, sweet sensastion was very good.

  4. I have a TON of graham crackers at home - I should use some of them up by making this! Looks fantastic!

  5. AnonymousMay 07, 2008


    it's like s'mores for any time, without the creepy marshmallow.

    i guess that's not really a s'more anymore, is it. whatever, these look damn tasty.

  6. Kate: That's a great idea! I've made it with pretzel chips (from Trader Joe's) to get that salty sweet flavor and it was seriously worth fighting over.

    Deborah: Thank you! I think you're really love it. Another potential use for the graham crackers is to break them into bowl and pour cold milk over them. My dad used to make this for me when I was little. He called it "mush" but I just call it the ultimate comfort food. :-)

    Michelle: Haha! Creepy marshmallow? You gave me a belly laugh! I find that as I get old, I'm not as much of a fan of marshmallows anymore. What's up with that. And it is sorta of a s'more...I mean caramel is still sugar right? :-)

  7. ooohhhh!I've marked these!


Your comments really make my day. Thank you so much for taking the time to leave one!


© Dozen Flours, All Rights Reserved.

Pinterest Subscribe via RSS Say Hello!