6 Rich and Delicious Graham Cracker Dessert Recipes
Graham crackers are one of the most quintessentially yummy — yet too often overlooked — dessert ingredients. These crackers are basic enough to serve as a foundation for richer indulgences — as it does in pie or cake crusts — but can also take the stage as a featured player in any number of their own delicious after-dinner dishes. Whether it’s over the campfire or in the kitchen, it’s hard to get enough of this cracker!
These 6 desserts represent some of the most delicious ways to incorporate graham crackers into your favorite sweet tooth indulgences.
1. Lemon Blueberry Bars
The sweet graham cracker crust on these bars makes a nice anchor for the light, refreshing, and tart flavors of the blueberry and lemon filling. These lemon blueberry bars from Two Peas and Their Pod are a wonderful dessert option for summer while blueberries are at their ripest. The recipe take about 45 minutes to complete and yields 16 dessert bar. These bars will keep well in the refrigerator for about 3-4 days.
For the Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- ¼ cup granulated sugar
- Zest of one lemon
For the Filling
- 2 large egg yolks
- 1 (14 ounce can) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Directions: Preheat the oven to 350 degrees Fahrenheit. Spray an 8 x 8-inch baking dish with cooking spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.
Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.
2. Brown Butter Pecan Bark
Butter and sugar: Is there a better combination in the world of food? This recipe from the Domestic Rebel pairs these two exquisite ingredients with the rich flavor of pecans and graham crackers. The caramelization makes for a mouthwatering accompaniment to the crisp cracker foundation of this dessert. This recipe takes 20 minutes to complete and yields 10 servings. In addition to being delicious as a standalone dessert at home, this bark is also a simple gift to bring friends and family for the holidays.
- 1 cup butter (2 sticks)
- 1 cup white sugar
- 1 cup chopped or whole pecans
- About 2 packages (approximately 12 sheets) honey graham crackers
Directions: Preheat your oven to 325 degrees Fahrenheit. Lay your graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set aside.
In a large saucepan, bring the butter, sugar, and pecans to a boil over medium heat for 3 minutes, stirring constantly. Carefully (and evenly) pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven and bake for 8 minutes. Allow graham cracker bark to cool completely before breaking into pieces and storing airtight.
3. Turtle Cheesecake Truffles
These Turtle Cheesecake Truffles are officially the last word in richness. Cheesecake, graham cracker, caramel, and chocolate are all combined in this dessert to make the ultimate indulgence. Being more bite-sized than your standard cheesecake dessert, it might be a little too easy to down these — but that’s a problem for another day. This recipe from Steamy Kitchen yields 15 truffles and takes 35 minutes to complete, plus 1 hour of chill time.
- 1 package cream cheese
- 1 package (8 ounces) baking chocolate squares, semi-sweet (or candy melts)
- 1 cup graham cracker crumbs
- ¼ cup chopped pecans, finely chopped
- ¼ cup caramel sauce (or melted caramel squares)
Directions: Combine the cream cheese with the graham cracker crumbs. Use a melon baller to scoop up 1 ¼-inch-sized balls to a wax paper lined baking sheet. Repeat until you’ve scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes.
While the cheesecake balls are freezing, melt the chocolate according to package directions. Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls. Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving (up to overnight).
4. Chocolate Stout and Dulce de Leche Ice Box Pie
Chocolate, beer, graham cracker, and dulce de leche. Need we say more? Graham cracker makes a perfectly simple base for the variety of decadent flavors in this pie. Not only is this dish rich and delicious, but it’s easy. This indulgence requires zero baking and takes only 15 minutes to complete. Once again, the Beeroness has struck gold.
For the Crust
- 12 graham cracker rectangles
- 2 tablespoons brown sugar
- 4 tablespoons melted butter
For the Chocolate Stout Layer
- ⅓ cup stout
- 1 ⅓ cup dark chocolate chips
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
For the Dulce de Leche Layer
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ cup dulce de leche
- Additional dulce de leche for serving, if desired.
Directions: In a food processor, add the graham crackers and brown sugar, process until reduced to fine crumbs. While the food processor is running, add the melted butter, process until combined.
Add crust to a 9-inch spring form pan. Using a heavy, flat bottom glass, press very well into the sides and bottom of the pan (starting with the sides); make sure to press very well until the crust is very compacted into the sides and bottom of the pan.
Add the chocolate chips to a small bowl. Heat the stout until very hot (about 170 degrees Fahrenheit), pour stout over the chocolate chips, and stir until well-combined and creamy. Allow to cool to room temperature.
In the bowl of a stand mixer, add 1 ½ cups heavy cream and ¼ cup powdered sugar; beat on high until soft peaks form. While the mixer is running, slowly drizzle the cooled chocolate mixture into the mixer. Once it has all been added, turn off the mixer and gently stir until all of the cream and chocolate has been combined an no white streaks or dark chocolate streaks remain. Pour into the crust. Place in the freezer while you work on the dulce de leche layer.
In the bowl of a stand mixer, add 1 cup heavy cream and 3 tablespoons powdered sugar. Beat on high until soft peaks form. While the mixer is running, slowly drizzle the dulce de leche into the mixer. Once it has all been added, turn off the mixer and gently stir until all of the dulce de leche and whipped cream have been combined. Add the dulce de leche cream on top of the chocolate layer and smooth into an even layer.
Freeze until set, about 1 hour. Remove from freezer 10 minute prior to serving and allow to warm slightly before cutting. To remove from pan, run a sharp knife under very hot water, then run the knife between the crust and the side of the spring form pan to release. Heat remaining dulce de leche and drizzle over slices prior to serving.
5. Bacon Peanut Butter Cups
The only things that can make a standard peanut butter cup even better are graham cracker and, of course, bacon. The trick in this recipe from Pass the Sushi is to crisp your bacon — otherwise, you’ll risk losing its texture among the soft ingredients in the peanut butter cup. Be generous with it: You can never have too much bacon. This recipe takes about 45 minutes to complete, plus chill time, and yields 24-30 cups.
- 1 ½ cups chocolate chips of choice
- 8 tablespoons butter (divided)
- Vegetable shortening (optional)
- ½ cup + 2 tablespoons peanut butter
- 1 cup powdered sugar
- ⅔ cup graham cracker crumbs
- 6 strips of extra crispy bacon
- 24-30 (1 ½-inch) candy cups
Directions: Melt about 1 cup of your chocolate chips with 1 tablespoon of butter. Add about a half of a tablespoon of shortening if using. Stir until smooth. Once your chocolate is melted, use about one spoon full in each cup. Use the back of the spoon to fully coat the entire edge of the cup. Once you have filled your cups, place them in the refrigerator to set up.
Meanwhile, over low heat, melt your ½ cup and 2 tablespoon of peanut butter with 6 tablespoons of butter. Mix well. Remove the mixture from heat. Crumble your bacon. Mix in 1 cup of powdered sugar and then ⅔ cup of graham crackers. Finally, add well-crumbled bacon. Fill each cup just shy of the top with your peanut butter bacon filling.
Top cups with remaining chocolate. Sprinkle with sea salt and place in refrigerator to set.
6. Lemon Raspberry Swirl Ice Cream Sandwiches
Enjoy the refreshing flavors of summer in this cool lemon raspberry swirl, which is perfected when sandwiched between graham crackers to give it balance — and portability! This rich recipe from Annie’s Eats takes about an hour to complete, plus freeze time for your homemade ice cream, and yields approximately 15 servings. Try serving it for dessert at your next picnic or party — or just indulge on your own if you have the time!
For the Ice Cream
- 1 cup whole milk
- ¾ cup plus 2 tablespoons sugar, divided
- 2 cups heavy cream, divided
- Pinch of salt
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Zest and juice of 1 lemon
- 6 ounces fresh raspberries
- 30 (2-2½ inch square) graham crackers
Directions: Combine the milk, ¾ cup of the sugar, 1 cup of the cream, and the salt in a medium saucepan. Heat over medium-high, stirring occasionally, until the mixture is warmed through and small bubbles appear on the surface. Meanwhile, pour the remaining cup of cream into a bowl and set a fine mesh sieve over the top. In a separate medium bowl, whisk the egg yolks until smooth.
Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly. Return the entire mixture to the saucepan and place over medium heat. Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (170-175 degrees Fahrenheit on an instant read thermometer). Pour the custard through the mesh strainer into the bowl with the cream. Stir in the vanilla, lemon zest, and lemon juice. Let cool slightly, then cover and refrigerate until completely chilled.
Freeze in an ice cream maker according to the manufacturer’s instructions. Line a chilled 9- x 13-inch pan with plastic wrap. While the ice cream is churning, combine the raspberries with the remaining 2 tablespoons of sugar in a small bowl. Mix to combine, mashing slightly. Let stand to macerate slightly. When the ice cream has reached a soft serve consistency, spread some of the ice cream into the pan in an even layer about 1-inch thick. Top the surface of the ice cream with dollops of the raspberry mixture and lightly swirl into the ice cream with a skewer or knife. Freeze until firm.
To assemble the sandwiches, layer one piece of ice cream between two graham crackers and return to the freezer immediately. Wrap the sandwiches individually as desired. Keep frozen until ready to serve.