Graham Crisps

    30 mins

    Cookies made with graham crackers. Taste like brittle. Easy and quick to make.

    33 people made this

    Makes: 42 squares

    • 45 graham crackers
    • 115 g butter
    • 110 g margarine
    • 100 g white sugar
    • 115 g chopped walnuts

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 350 degrees F (180 degrees C).
    2. Place 40 - 45 small graham crackers on cookie sheet.
    3. Combine margarine, butter (yes... 1 stick of each!) sugar, and nuts in a saucepan over medium heat. Let boil for 2 minutes.
    4. Spread over crackers. Bake 10 minutes. Remove and immediately transfer to foil with spatula.

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    Reviews in English (28)


    Yummy!!! Don't worry about spreading it out perfectly. When it cooks it spreads really well anyway. Next time I will try pecans. Update: love it with pecans. Lined cookie sheet with parchment paper. When done just lift the whole parchment out with crisps and let cool on counter, maybe place a towel down first, they are hot!!! I read someone sprinkled chocolate chips on top, might try that too!!!  -  07 Apr 2006  (Review from Allrecipes US | Canada)


    A version of this recipie has been in my family for many many years. There are some differences and tips I can share: Heat your oven to 325, Boil your margarine, butter and sugar for only 2 minutes; remove and add 1tsp of vanilla. Pour ontop of HONEY graham crackers on a lined jelly roll pan (makes removal easier if you use parchment paper). Sprinkle with chopped walnuts and bake in heated oven for 10 to 12 minutes, NO MORE. Easily over baked and/or over boil so these times are important!  -  14 Dec 2011  (Review from Allrecipes US | Canada)


    These are so bad for you, but so addictive! I use walnut or pecan pieces, and only use about 1/4 cup. You have to be sure to melt the butter over a lower heat and not cook the mixture too long. If the syrup isn't the right consistency, or if you burn it over high heat, the cookies aren't as good. Try it a couple times and you'll figure out the right temperatures and cook times. It's been different for me each time I make these, but I've learned what the mixture should look like to turn out correctly.  -  03 Feb 2005  (Review from Allrecipes US | Canada)