Kickstart your culinary creativity with our roundup of 20 Delicious Graham Cracker Crumb Recipes! Whether you’re whipping up a quick dessert for family night or looking for that perfect sweet touch to your seasonal favorites, graham cracker crumbs are your secret weapon. Dive into this list and discover how versatile and delightful these tiny crumbs can be in transforming your dishes from ordinary to extraordinary. Let’s get cooking!
Graham Cracker Crumb Cheesecake
Zesty and zippy, this Graham Cracker Crumb Cheesecake is the no-bake hero we all deserve. It’s like a hug from your grandma, if your grandma was a dessert that didn’t require you to preheat the oven.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Tip: Press the mixture firmly into the bottom of a 9-inch springform pan to avoid a crumbly crust.
- In a large bowl, beat the softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth. Tip: Ensure the cream cheese is at room temperature to prevent lumps.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Tip: Fold gently to keep the mixture light and airy.
- Spread the filling over the crust in the springform pan, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until set. Tip: For best results, chill overnight.
Lusciously creamy with a crunchy, buttery base, this cheesecake is a dream come true. Serve it with a drizzle of caramel or a handful of fresh berries for an extra touch of decadence.
Graham Cracker Crumb Pie Crust
Graham cracker crumb pie crust is the unsung hero of the dessert world, folks—simple, sturdy, and secretly scrumptious. It’s the foundation that holds your creamy, dreamy fillings without stealing the spotlight, unless you count stealing your heart.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) to get it nice and toasty for your crust.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar, mixing them like they’re about to become best friends.
- Pour the melted butter over the crumb mixture and stir until every last crumb is coated and the mixture resembles wet sand. Tip: If the mixture doesn’t hold together when pinched, add a tad more melted butter.
- Press the mixture firmly into a 9-inch pie plate, making sure to cover the bottom and sides evenly. Tip: Use the bottom of a measuring cup to press the crumbs down for a super smooth surface.
- Bake the crust for 8 minutes, then let it cool completely on a wire rack before filling. Tip: For a no-bake filling, you can chill the crust in the fridge for an hour instead of baking it.
Ready to elevate your pie game? This graham cracker crumb pie crust is the crispy, buttery canvas your desserts have been dreaming of. Try it with a luscious lemon filling or a rich chocolate mousse for a match made in heaven.
Graham Cracker Crumb Chocolate Bars
Mmm, imagine biting into a bar that’s a perfect marriage of crunchy graham cracker crumbs and rich, melty chocolate—sounds like a dream, right? Well, wake up, because we’re making that dream a delicious reality with these no-bake Graham Cracker Crumb Chocolate Bars that are as easy to whip up as they are to devour.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Tip: For an extra crunch, you can add a handful of chopped nuts to the crust mixture.
- Press the mixture firmly into the bottom of a 9×9 inch baking dish lined with parchment paper. Tip: Use the bottom of a glass to evenly press the crust for a smooth base.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 2-3 minutes. Do not let it boil.
- Remove the saucepan from heat and add the chocolate chips and vanilla extract. Let it sit for 1 minute, then stir until smooth and glossy.
- Pour the chocolate mixture over the crust, spreading it evenly with a spatula. Tip: For a decorative touch, sprinkle a few graham cracker crumbs on top before the chocolate sets.
- Refrigerate for at least 2 hours, or until the chocolate is completely set.
- Once set, lift the bars out of the dish using the parchment paper and cut into squares.
Just like that, you’ve got yourself a batch of bars that are the perfect combo of crispy and creamy, with a chocolatey goodness that’s downright addictive. Serve them chilled for a firm bite or let them sit out for a few minutes if you prefer a softer texture—either way, they’re bound to disappear fast.
Graham Cracker Crumb Banana Pudding
Prepare to have your taste buds do a happy dance with this graham cracker crumb banana pudding that’s as easy to make as it is to devour. Perfect for those ‘I need dessert now’ moments, this dish combines creamy, crunchy, and fruity in every bite.
Ingredients
- For the pudding:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the layers:
- 4 ripe bananas, sliced
- 2 cups graham cracker crumbs
- 1 cup heavy cream, whipped to stiff peaks
Instructions
- In a medium saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat until the mixture begins to thicken, about 5 minutes.
- Beat the egg yolks in a small bowl, then gradually whisk in 1/2 cup of the hot milk mixture to temper the eggs.
- Pour the egg mixture back into the saucepan, stirring constantly, and cook for another 2 minutes until the pudding is thick.
- Remove from heat and stir in butter and vanilla until smooth. Let cool slightly.
- In a serving dish, layer graham cracker crumbs, banana slices, and pudding, repeating until all ingredients are used, ending with a layer of pudding.
- Top with whipped cream and chill in the refrigerator for at least 2 hours before serving.
Make sure to let this pudding chill properly; it’s the secret to achieving that dreamy, creamy texture. The contrast between the soft bananas, silky pudding, and crunchy graham crackers is nothing short of magical. Serve it in individual jars for a cute, portable treat that’ll have everyone asking for seconds.
Graham Cracker Crumb Ice Cream Cake
Kickstart your summer with a dessert that’s as easy to love as it is to make—this Graham Cracker Crumb Ice Cream Cake is the no-bake hero your freezer (and your taste buds) have been waiting for. Imagine layers of crunchy, buttery graham cracker crumbs hugging creamy, dreamy ice cream, all coming together in a symphony of textures that’ll make you the star of any potluck or party.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- For the filling:
- 1.5 quarts vanilla ice cream, softened
Instructions
- In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Tip: For an extra crunch, you can toast the graham cracker crumbs in a 350°F oven for 5 minutes before mixing.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Tip: Use the bottom of a measuring cup to press the crumbs down evenly.
- Spread the softened vanilla ice cream over the crust, smoothing the top with a spatula. Tip: For easier spreading, let the ice cream sit at room temperature for about 10 minutes before using.
- Freeze the cake for at least 4 hours, or until firm.
- Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly for easier slicing.
Who knew something so simple could be so spectacular? The contrast between the crunchy crust and the smooth, creamy ice cream is nothing short of magical. Serve it up with a drizzle of chocolate sauce or a sprinkle of fresh berries for an extra touch of decadence.
Graham Cracker Crumb Peanut Butter Balls
Absolutely nobody can resist the charm of these no-bake, bite-sized delights that are as fun to make as they are to devour. Perfect for when you’re craving something sweet but can’t be bothered to turn on the oven, these peanut butter balls are your lazy day superheroes.
Ingredients
- For the balls:
- 1 cup creamy peanut butter
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- For the coating:
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- In a large mixing bowl, combine the peanut butter, honey, and vanilla extract until smooth.
- Gradually mix in the graham cracker crumbs until the mixture is thick and holds together when pressed.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Tip: If the mixture is too sticky, chill it in the fridge for 15 minutes.
- Freeze the balls for 30 minutes to firm up. Tip: This step is crucial for easy dipping later.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
- Using a fork, dip each peanut butter ball into the melted chocolate, ensuring it’s fully coated.
- Return the coated balls to the parchment-lined baking sheet and let them set at room temperature until the chocolate hardens, about 1 hour.
Lusciously creamy on the inside with a satisfying crunch from the graham cracker crumbs, these peanut butter balls are a textural dream. Serve them at your next gathering or keep them all to yourself—no judgment here.
Graham Cracker Crumb Apple Crisp
Venture into the realm of desserts where the humble apple gets a glamorous makeover with our Graham Cracker Crumb Apple Crisp. It’s like your favorite cozy sweater but in dessert form—warm, comforting, and irresistibly crunchy on top.
Ingredients
- For the filling:
- 6 cups thinly sliced apples (about 6 medium apples)
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- For the topping:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. This ensures your crisp doesn’t stick and makes cleanup a breeze.
- In a large bowl, toss the sliced apples with granulated sugar, lemon juice, 2 tsp cinnamon, and nutmeg until evenly coated. The lemon juice not only adds flavor but also keeps the apples from browning.
- Spread the apple mixture evenly in the prepared baking dish. No apple left behind—every slice deserves to be part of this delicious ensemble.
- In another bowl, mix graham cracker crumbs, brown sugar, melted butter, and 1/2 tsp cinnamon until the mixture resembles wet sand. This is your golden ticket to crunch town.
- Sprinkle the crumb mixture over the apples, covering them completely. Think of it as tucking them in with a crunchy blanket.
- Bake for 30-35 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork. The aroma will have your neighbors knocking on your door.
Who knew that such simple ingredients could create a symphony of textures and flavors? The tender apples paired with the crispy, buttery topping make this dessert a hit. Serve it warm with a scoop of vanilla ice cream for that classic combo, or get adventurous with a drizzle of caramel sauce.
Graham Cracker Crumb Pumpkin Pie
So, you’ve decided to embark on the noble quest of making a Graham Cracker Crumb Pumpkin Pie, a dessert that’s as fun to say as it is to eat. Let’s dive into this autumnal adventure with a pie that’s sure to be the star of any dessert table, or at least the one that disappears the fastest.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 can (12 oz) evaporated milk
Instructions
- Preheat your oven to 350°F (175°C). This ensures your pie bakes evenly, like a warm hug for your dessert.
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until it resembles wet sand. Tip: Press the mixture firmly into your pie plate to avoid a crumbly disaster.
- Bake the crust for 8 minutes, then let it cool. This step is like giving your crust a little tan before the real magic happens.
- In a large bowl, whisk together the pumpkin puree, 3/4 cup sugar, cinnamon, ginger, cloves, and salt until smooth. Tip: Taste as you go to adjust the spices to your liking, but remember, the flavors will deepen as it bakes.
- Beat in the eggs one at a time, then gradually stir in the evaporated milk until the mixture is silky and uniform.
- Pour the filling into the pre-baked crust. Tip: To prevent spills, place the pie plate on a baking sheet before filling.
- Bake for 40-50 minutes, or until the filling is set but still slightly wobbly in the center. It’s like the pie is playing hard to get.
- Let the pie cool on a wire rack for at least 2 hours before serving. Patience is a virtue, especially in pie-making.
How does this pie turn out? Imagine a velvety, spiced pumpkin filling nestled in a sweet, buttery crust that crumbles just right. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds.
Graham Cracker Crumb S’mores Dip
Zesty and utterly irresistible, this Graham Cracker Crumb S’mores Dip is your ticket to dessert heaven without the campfire. Imagine all the gooey, chocolatey, marshmallowy goodness of a s’more, but in a form that lets you ditch the sticks and the smoke—because let’s face it, nobody actually enjoys eating ashes.
Ingredients
- For the base:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 1/2 cups milk chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Tip: For an extra crispy base, press the mixture firmly into the dish.
- Press the crumb mixture evenly into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, then let it cool slightly.
- Sprinkle the chocolate chips evenly over the warm crust. Tip: The residual heat will help melt the chocolate, making it easier to spread.
- Top the chocolate layer with mini marshmallows, covering the surface as evenly as possible.
- Broil for 1-2 minutes, or until the marshmallows are golden brown. Tip: Watch closely to prevent burning—marshmallows go from golden to charred in seconds.
Velvety chocolate meets crunchy graham cracker in this dip, with a toasted marshmallow top that’s nothing short of magical. Serve it warm with extra graham crackers for dipping, or go wild and use it as a decadent fruit dip—because why should strawberries have all the fun?
Graham Cracker Crumb Lemon Bars
Just when you thought lemon bars couldn’t get any more irresistible, we’re throwing graham cracker crumbs into the mix for a twist that’s crunchier, zestier, and downright more addictive. Perfect for those who love their desserts with a side of playful texture and a punch of citrusy joy.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- For the filling:
- 4 large eggs
- 1 1/2 cups sugar
- 1/2 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to press the crust down evenly.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
- While the crust is cooling, whisk together the eggs, sugar, lemon juice, flour, and lemon zest in a large bowl until smooth. Tip: For an extra smooth filling, strain the mixture to remove any lumps.
- Pour the filling over the slightly cooled crust and bake for 25 minutes, or until the filling is set and the edges are lightly golden.
- Allow the bars to cool completely in the pan on a wire rack before cutting into squares. For cleaner cuts, chill the bars in the fridge for an hour.
Yummy doesn’t even begin to cover it—these bars are a textural dream with a buttery, crumbly crust that plays perfectly against the creamy, tangy lemon filling. Serve them chilled with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.
Graham Cracker Crumb Coconut Macaroons
Oh, the joys of biting into something sweet, chewy, and downright delightful! These Graham Cracker Crumb Coconut Macaroons are here to turn your snack time into a tropical getaway, no passport required. With a playful crunch and a coconutty hug, they’re the perfect pick-me-up for any time of day.
Ingredients
- For the macaroons:
- 2 cups sweetened shredded coconut
- 1 cup graham cracker crumbs
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large egg whites
- 1 tsp vanilla extract
- For the chocolate drizzle (optional):
- 1/2 cup semi-sweet chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. This ensures your macaroons won’t stick and makes cleanup a breeze.
- In a large bowl, combine the shredded coconut, graham cracker crumbs, and granulated sugar. Mix well to ensure every bit is coated in sweetness.
- Pour in the melted butter, egg whites, and vanilla extract. Stir until the mixture is uniformly moist. Tip: If the mixture feels too dry, a splash more melted butter can bring it together.
- Using a tablespoon or a small ice cream scoop, form the mixture into compact mounds on the prepared baking sheet. Space them about 2 inches apart to allow for slight spreading.
- Bake for 20-25 minutes, or until the edges are golden brown and the tops are slightly firm to the touch. Tip: Rotate the baking sheet halfway through for even browning.
- Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They firm up as they cool, so patience is key!
- For the chocolate drizzle, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second bursts, stirring until smooth. Drizzle over the cooled macaroons.
Just imagine the contrast of the crispy exterior giving way to a soft, chewy center, with the occasional chocolatey surprise. Serve these beauties at your next gathering or keep them all to yourself—we won’t judge!
Graham Cracker Crumb Strawberry Shortcake
Unbelievably easy yet ridiculously delicious, this graham cracker crumb strawberry shortcake is the summer dessert dreams are made of. Perfect for those who can’t choose between a pie and a cake, it’s a playful twist on the classic that’ll have everyone asking for seconds.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- For the filling:
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
- 1 tbsp lemon juice
- For the topping:
- 1 cup heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for the crust.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until well combined. Tip: Press the mixture firmly into the bottom of a 9-inch pie dish to ensure a solid crust.
- Bake the crust for 10 minutes, then let it cool completely on a wire rack. Tip: Cooling the crust prevents it from becoming soggy when adding the filling.
- While the crust cools, combine the sliced strawberries, 1/4 cup sugar, and lemon juice in a bowl. Let it sit for 15 minutes to macerate. Tip: This step enhances the strawberries’ natural sweetness and juiciness.
- In a large bowl, whip the heavy cream, 2 tbsp sugar, and vanilla extract until stiff peaks form.
- Spread the macerated strawberries over the cooled crust, then top with the whipped cream.
- Chill the shortcake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
This dessert boasts a crunchy graham cracker base, juicy strawberries, and fluffy whipped cream for a textural symphony. Try serving it with a drizzle of chocolate sauce or a sprinkle of crushed graham crackers for an extra indulgent touch.
Graham Cracker Crumb Blueberry Muffins
Picture this: a lazy Sunday morning, the sun peeking through your curtains, and the irresistible aroma of blueberries and graham crackers wafting through your kitchen. That’s the magic we’re conjuring up today with these muffins that are about to become your breakfast BFF.
Ingredients
- For the muffins:
- 2 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- For the topping:
- 1/4 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, graham cracker crumbs, sugar, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps and ensure a smoother batter.
- In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
- Gently fold in the blueberries to distribute them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- In a small bowl, mix the graham cracker crumbs, melted butter, and sugar for the topping. Sprinkle this mixture over the top of each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
Crunchy on top, tender inside, and bursting with juicy blueberries, these muffins are a textural dream. Serve them warm with a dollop of whipped cream or a drizzle of honey for an extra indulgent twist.
Graham Cracker Crumb Chocolate Chip Cookies
Venture into the world of cookies where graham cracker crumbs and chocolate chips collide in a symphony of crunch and chew. These aren’t just any cookies; they’re a playful twist on the classic, promising to be the talk of your next bake sale or midnight snack raid.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the mix-ins:
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother dough.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Tip: Room temperature butter blends more easily with sugars for a uniform texture.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Yield to the irresistible charm of these cookies, where the graham cracker crumbs add a delightful crunch against the gooey chocolate chips. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience, or crumble them over ice cream for a decadent dessert twist.
Graham Cracker Crumb Vanilla Cupcakes
Look no further for a cupcake that’s as fun to make as it is to eat! These Graham Cracker Crumb Vanilla Cupcakes are a playful twist on the classic, promising a crunch in every bite and a flavor that’ll have you coming back for seconds (or thirds, no judgment here).
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- For the graham cracker topping:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for a smoother mix.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Tip: Overmixing can lead to dense cupcakes, so stir until you no longer see flour streaks.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Sprinkle this mixture evenly over the cupcake batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Now, these cupcakes aren’t just any ordinary treat; they’re a textural dream with a soft, fluffy base and a crunchy, buttery topping. Serve them at your next gathering or enjoy one (or two) as a decadent afternoon snack—either way, they’re sure to disappear fast!
Graham Cracker Crumb Caramel Slice
Craving something sweet, crunchy, and downright irresistible? Look no further than this graham cracker crumb caramel slice, a dessert that’s as fun to make as it is to devour. With layers of buttery crust, gooey caramel, and a hint of chocolate, it’s the perfect treat to satisfy your sweet tooth.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the caramel:
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup light corn syrup
- For the topping:
- 1 cup semi-sweet chocolate chips
- 1 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool slightly.
- For the caramel, melt the butter in a medium saucepan over medium heat. Add the brown sugar, sweetened condensed milk, and corn syrup, stirring constantly until the sugar dissolves. Bring to a gentle boil and cook for 5 minutes, stirring continuously, until the mixture thickens slightly.
- Pour the caramel over the baked crust, spreading it evenly with a spatula. Allow to cool for about 10 minutes.
- For the topping, melt the chocolate chips and butter together in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Pour over the caramel layer and spread evenly.
- Refrigerate the slice for at least 2 hours, or until set, before cutting into squares.
Rich, chewy, and with a satisfying crunch, this graham cracker crumb caramel slice is a crowd-pleaser. Serve it chilled for a firmer texture or at room temperature for a gooier experience. Either way, it’s sure to disappear fast!
Graham Cracker Crumb Raspberry Tart
Kickstart your dessert game with this graham cracker crumb raspberry tart that’s as easy to make as it is to devour. Perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen, this tart is a playful twist on classic flavors that’ll have everyone asking for seconds.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted unsalted butter
- For the filling:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- For the topping:
- 1 cup whipped cream
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for baking the crust.
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Tip: The mixture should hold together when pressed.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan. Tip: Use the bottom of a measuring cup to evenly press the crumbs.
- Bake the crust for 10 minutes, then let it cool completely on a wire rack.
- While the crust cools, combine raspberries, 1/4 cup sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook, stirring frequently, until the mixture thickens, about 5 minutes. Tip: Don’t overcook the raspberries to maintain some texture.
- Pour the raspberry filling into the cooled crust and spread it evenly.
- Refrigerate the tart for at least 2 hours to set.
- Before serving, whip the cream with vanilla extract until soft peaks form, then dollop over the tart.
Every bite of this tart is a delightful contrast between the crunchy graham cracker crust and the soft, tangy raspberry filling. Serve it chilled with an extra sprinkle of graham cracker crumbs on top for added crunch, or pair it with a scoop of vanilla ice cream for an indulgent twist.
Graham Cracker Crumb Pecan Pie
Ever find yourself staring into the abyss of your pantry, only to be greeted by a box of graham crackers whispering sweet nothings about destiny? Well, buckle up, buttercup, because we’re about to turn those crumbs into the star of the show with a Graham Cracker Crumb Pecan Pie that’s so good, it’ll have you writing thank-you notes to your oven.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tbsp unsalted butter, melted
- 2 tsp vanilla extract
- 1 1/2 cups pecan halves
Instructions
- Preheat your oven to 350°F (175°C). This is your pie’s first warm hug.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until it resembles wet sand. Tip: Press the mixture firmly into your pie dish to avoid a crumbly fate.
- Bake the crust for 8 minutes. It should smell like a campfire s’more and look lightly golden. Let it cool on a wire rack.
- In a large bowl, whisk together eggs, corn syrup, 1/2 cup granulated sugar, brown sugar, 2 tbsp melted butter, and vanilla extract until smooth. Tip: No one likes a lumpy pie, so whisk like you mean it.
- Stir in pecan halves, then pour the filling into the cooled crust. Tip: Arrange some pecans on top for a picture-perfect finish.
- Bake for 50-60 minutes. The pie is done when the filling is set but still has a slight jiggle in the center.
- Let the pie cool completely on a wire rack before slicing. This patience-testing step ensures clean slices.
This pie is a textural dream—crispy crust meets gooey, nutty filling. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to send it over the top. Or, you know, eat it straight from the pan at midnight. No judgment here.
Graham Cracker Crumb Oreo Truffles
Prepare to have your dessert dreams come true with these irresistibly easy Graham Cracker Crumb Oreo Truffles. They’re the no-bake, bite-sized bliss you didn’t know you needed, combining the crunchy charm of graham crackers with the decadent delight of Oreos.
Ingredients
- For the truffle base:
- 1 cup graham cracker crumbs
- 1 cup finely crushed Oreo cookies (about 10 Oreos)
- 1/2 cup cream cheese, softened
- For the coating:
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- In a large mixing bowl, combine the graham cracker crumbs, crushed Oreos, and softened cream cheese until the mixture is evenly blended and holds together when pressed. Tip: If the mixture is too dry, add a teaspoon of milk to help it bind.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the freezer for 30 minutes to firm up. Tip: For uniform truffles, use a small cookie scoop to portion the mixture before rolling.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring between each, until smooth. Tip: Avoid overheating the chocolate to prevent it from seizing.
- Using a fork, dip each chilled truffle into the melted chocolate, ensuring it’s fully coated, then return it to the parchment paper. Allow any excess chocolate to drip off for a smoother finish.
- Before the chocolate sets, sprinkle the tops with additional graham cracker crumbs or crushed Oreos for extra texture and visual appeal.
- Refrigerate the truffles for at least 1 hour, or until the chocolate coating is firm.
Lusciously creamy with a satisfying crunch, these truffles are a textural masterpiece. Serve them atop mini dessert stands for a fancy touch or simply enjoy them straight from the fridge—because let’s be honest, they won’t last long.
Graham Cracker Crumb Cinnamon Rolls
Unbelievably, we’ve stumbled upon the breakfast of champions and the dessert of your dreams all rolled into one—literally. These Graham Cracker Crumb Cinnamon Rolls are here to turn your morning routine into a celebration or your dessert table into the talk of the town.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- For the filling:
- 1/2 cup graham cracker crumbs
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until a soft dough forms. Tip: Don’t overmix to keep the dough tender.
- On a floured surface, roll the dough into a 12×8-inch rectangle.
- Brush the melted butter over the dough, leaving a 1-inch border.
- Sprinkle the graham cracker crumbs, brown sugar, and cinnamon evenly over the buttered area.
- Starting from the long side, roll the dough tightly into a log and pinch the seam to seal.
- Cut the log into 8 equal pieces and place them in the prepared pan. Tip: Use dental floss for clean cuts.
- Bake for 20-25 minutes, or until golden brown. Tip: Cover with foil if the tops brown too quickly.
- While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract for the glaze.
- Drizzle the glaze over the warm rolls before serving.
Perfectly pillowy with a crunch from the graham cracker crumbs, these rolls are a textural masterpiece. Serve them warm with a side of sarcasm for the ultimate breakfast in bed experience.
Conclusion
Many of these 20 graham cracker crumb recipes offer a delightful twist on classic treats, perfect for any home cook looking to spice up their dessert game. We hope you’re inspired to whip up something delicious! Don’t forget to share your favorite recipe in the comments and pin this article on Pinterest to spread the joy of baking. Happy cooking!
