Yesterday I baked five kinds of cookies for the freezer and much to my surprise....

C

CathyZ

Well-known member
the easiest and quickest recipe I chose was the best of the bunch. I looked through my Mother's old cookie file and noticed she had put this recipe in THREE different times which told me there was something special about it. So I put my scoffing at the ingredients aside and made them......they were GREAT. Do try these- you cannot believe how good they are.

Cracker Cookies

3/4 c butter or margarine

3/4 c (packed) brown sugar

3/4 c chopped nuts (I used pecans)

crackers

Pre heat oven to 350 degrees.

Boil the first three ingredients together for 5 minutes. Cool down 5 minutes.

Break 1-2 packages of graham crackers or about 40 club cracker sections into sections and put on a jelly roll pan.

Pour the hot goop over the crackers and bake them 10-15 minutes. With a spatula transfer onto parchment or waxed paper over a cooling rack immediately. Cool and store. Bet you can't eat just one!

 
Cathy, I have made these off and on for several years. When they come out of (m )

the oven you can sprinkle Chocolate Chips, let them melt on the hot crackers, then spread as for frosting. Decadent!!!

 
Great idea Cathy, and another Rec: Easy Cracker Sandwich Cookies

One question, having a mental block about the crackers on the sheet and the glop. Do you have glop connecting the cracker cookies and you break them apart? Or do the crackers touch and you cut them apart? Is there glop left over on the sheet afterwards?

I used to spend hours baking cookies and was known all around for the decadent cookies I shared each Christmas. Been there, done that, bought the t-shirt, and wore it out already.

I just don't have the desire or energy these days to live in the kitchen like that in cookie factory production mode. One year I kept track and spent over 40 hours in the kitchen making cookies. Ouch. So I really appreciate this recipe.

Here's another that I've made off and on for years (with variations). And wouldn't you know, it's always one of the most popular (following Toll House, of course).

Cracker Sandwich Cookies and Variations

Basic:

Sandwich together Ritz crackers with peanut butter.

Melt chocolate with a some crisco (I don't have the proportions, consult a Buckeye candy recipe for the proportions--the crisco, or parafin in the old days, is the cheat version of dipping with chocolate and not going through the bother of tempering it).

Dip peanut butter sandwichs in chocolate and place on parchment or wax paper to set. Decorate as desired (crushed peppermint, nuts, chocolate chips, candied fruit, sprinkles, etc.)

These are so easy and you'll get raves. And hardly anyone is able to guess how you did it, amazingly enough. Most people think you've mixed dough, rolled, cut, baked, etc. etc. Just smile and accept the compliments.

Variations:

Use Graham, Club, or other type cracker.

Use Nutella, other nut butters (TJs macadamia-cashew butter combined with bittersweet chocolate coating is Fabu.), jam, marshmallow creme, etc. for the sandwich filling.

Melt white chocolate, peanut butter chips, butterscotch chips etc. for the coating.

The combinations are limitless.

 
Love the ideas- adding chocolate, using matzo, the sandwich cookies

Duh- where have I been! I love old-fashioned recipes and never once ran into these before even though they were right in front of my face. Thanks for the tips. I will try matzo crackers sometime- I am intrigued by what the taste would be like.

Richard, I will try the sandwich cookies. I adore Buckeyes, have made them for years and always use paraffin in my mix- I just avoid chewing on hunks of candle wicks when eating them- LOL
Yes, I used to do cookie marathons too- back in my Minnesota days when the garage in the Winter was the perfect freezer for many, many boxes of cookies. Now I must limit myself to "real" freezer space because cookies cannot be left out in this climate for very long.

 
Forgot to answer your question, Richard

The crackers are separated but the glop sort of connects them all together. When you take the cracker pieces off after baking you sort of push the glop so it is only on the tops of the pieces. I had very little glop left on the cookie sheet. Be warned though- the glop adheres like cement to the spatula. Delicious, hard, caramelized cement.

 
Easy is good---channeling Sandra Lee for a moment---Those square pretzels with melted hugs

are so easy and good---made a batch in no time last weekend. Unwrapping the Hershey Hugs takes the longest. Posted up above by Marilyn.

 
anyway to maybe put baby marshmallows between grahm crackers, bake till

they melt slightly and then dip in chocolate? it might be worth a try?

 
Randi, that's what they make marshmallow creme for! LOL

I do that with grahams and dip in chocolate for "S'more cookies please". Always a popular one.

 
Thanks, I am going to give these a spin...

this weekend and was just having trouble wrapping my brain around it. Now, would you do the same thing if you're going to sprinkle with the chocolate chips to melt and spread into a coating? I'm thinking the key would be to have them touching to be able to spread an even chocolate coat. This would probably necessitate cutting after they've cooked though? Just trying to avoid a disaster since I don't have much time.

 
And I suppose if you're really lazy you could use Penaut Butter Nabs (or similar) I love the sweet

and salt combination of the crackers and chocolate which is why I use saltines instead of grahams for s'mores.

 
I hoped I would get away without someone pointing out the obvious "-))) I was trying to post

with one of my cats in my lap who had other plans for my hands.

doesn't the marshmallow cream oooze out? or do you just make a thin enough layer to prevent that? inquiring minds need to know... '-)

 
Richard, my Aunt always layed out the crackers side by side, whole and then

cut them in irregular pieces after cooling. Works either way, but spreading the chocolate is easier if it's one flat mass with not too many empty spaces. Sprinkle with some toasted almonds---decadent.

 
Ang thanks for the tip.

I need to make some cookies for a couple Christmas gatherings and I just don't have the time and energy right now. These will fit the bill perfectly coupled with the cracker sandwich cookies. (PSSSSST: Club Crackers, raspberry jam, white chocolate coating, garnish with half a candied cherry flanked by slivers from a chunk of candied pineapple--ooooh ahhhh!.)

And the irregular shapes will make them look that much more homemade. Bwaaaahahahahah!

 
CATHY - HELP!! I've messed up these seemingly easy cookies twice - what am I doing wrong?

OK - questions - when you boil the first three ingredients for 5 minutes - are you stirring all that time? I did but wasn't sure I was supposed to.

Also - after I let it rest for 5 minutes it broke (of course I stirred it once while it was cooling). The butter seperated from the sugar. Is it supposed to do this? I didn't think so, so I tried to reheat to combine - and ended up burning it. (What a smell).

So - I tossed that batch and tried again. This time tried not to stir while boiling - but it started to have that burnt smell. So I stirred. But before the 5 minute boil was up - it was burnt again!!

Am I reading too much into this recipe? Sometimes I can mess up a one car parade?

Thanks,
Tess

 
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