Best 3 Graham Cracker Carmelitas Recipes

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Indulge in the delectable harmony of flavors and textures with our irresistible Graham Cracker Carmelitas. These delightful treats are a symphony of sweet, gooey, and crunchy sensations that will tantalize your taste buds and leave you craving more. Featuring layers of buttery graham cracker crumbs, a rich and creamy caramel filling, and a sprinkle of chocolate chips, these carmelitas are the epitome of indulgence. With variations including a gluten-free option and a recipe for a decadent chocolate sauce topping, this article offers a delightful journey into the world of these classic treats. Embark on a culinary adventure and discover the secrets behind creating these irresistible confections, perfect for any occasion.

Here are our top 3 tried and tested recipes!

CARAMEL HEAVENLIES



Caramel Heavenlies image

Before I cut these bars into triangles, I usually trim the edges so all the cookies look the same. My husband and daughter love this part because they get to eat the "scraps." -Dawn Burns, Lake St. Louis, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 8

12 whole graham crackers
2 cups miniature marshmallows
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows., In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla., Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned,14-16 minutes. Cool completely in pan on a wire rack., Using foil, lift cookies out of pan. Cut into triangles; discard foil.

Nutrition Facts : Calories 110 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 68mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

CRISPY WHOLE WHEAT GRAHAM CRACKERS



Crispy Whole Wheat Graham Crackers image

My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup-a type of light molasses.

Provided by Stella Parks

Categories     Dessert     Kid-Friendly     Whole Wheat     Bake     Cookies     Cinnamon     Small Plates

Yield 24 (2 1/4-by-4 3/4-inch) crackers, plus 8 ounces (2 cups) crumbs

Number Of Ingredients 8

3/4 cup (5 1/2 ounces) sugar
1 1/2 teaspoons baking soda
1/2 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1/4 teaspoon ground cinnamon
1 tablespoon vanilla extract
1/4 cup (3 ounces) golden syrup, such as Lyle's, sorghum, unsulfured molasses (not blackstrap), or honey
1 1/2 sticks (6 ounces) unsalted butter, solid but creamy-about 70°F
2 1/2 cups (12 ounces) whole wheat flour (not stone-ground or white whole wheat), plus more for dusting

Steps:

  • Make the dough:
  • Combine sugar, baking soda, salt, cinnamon, vanilla, golden syrup, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until somewhat light, about 3 minutes. Reduce speed to low, add whole wheat flour, and mix to form a soft dough.
  • Scrape dough onto a work surface and knead gently to form a ball. Divide in half. Use immediately or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
  • Roll and bake the dough:
  • Adjust oven rack to middle position and preheat to 350°F. Generously flour a large sheet of parchment and place one portion of dough in the center. Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin. Slide onto an aluminum baking sheet and brush away excess flour. Repeat with remaining dough.
  • For grocery store look-alikes, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick (a strictly cosmetic procedure). Otherwise, leave the dough uncut.
  • Bake until crackers are tawny brown and firm, though your fingertip may leave a faint indentation, about 20 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets. Enjoy scrap pieces as a snack, or pulverize into crumbs. The grahams can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
  • Mix it up!
  • Chocolate: My mom used to sandwich chocolate graham crackers with peanut butter for an after-school snack, a combo I re-create by reducing the whole wheat flour to 10 ounces (21/4 cups), sifted with 1 ounce (1/3 cup) natural or Dutch-process cocoa powder. To retain their deep cocoa color, roll the dough in sifted cocoa powder. Serve with generous smears of peanut butter and a tall glass of milk.
  • Cinnamon Sugar: We rarely had sugar-coated grahams in our pantry when I was a kid, but they were always at my best friend's house, and seemed all the more special for their rarity. For the dough, increase the cinnamon to ½ teaspoon. Before docking, dust each sheet of dough with a half batch of Cinnamon Sugar (page 44), or any Sugar Sprinkle (page 46). Otherwise, dock and bake as directed. After the crackers cool, gently tap each against the baking sheet to knock off any excess sugar.
  • Coconut (vegan): Replace the butter with 5 1/2 ounces (3/4 cup) virgin coconut oil (solid but creamy-about 70°F) and add 1 teaspoon pure coconut extract along with the vanilla.
  • Gingerbread: This variation has all the spicy complexity of a Christmas cookie, with the unique flavor and crunch of a classic graham. Make the dough with sorghum or unsulfured molasses (not blackstrap) and increase the cinnamon to 1 teaspoon. Along with the sugar, add 1 tablespoon orange zest, 2 teaspoons ground ginger, 1/8 teaspoon ground cloves, and a few cracks of black pepper.
  • Graham Cracker Crumb Crust: Combine 9 ounces (2 cups) finely ground graham cracker crumbs with 2 ounces (4 tablespoons) melted unsalted butter. Scatter into a 9-by-1 1/4-inch glass or ceramic pie plate and press into an even layer over the bottom and up the sides. Bake at 350°F until firm, about 18 minutes. Cool to room temperature for immediate use in your favorite recipe, or wrap tightly in plastic and refrigerate for up to 1 week.
  • Gluten-Free: Replace the whole wheat flour with 6 ounces (11/4 cups) white rice flour, 4 ounces (1 cup plus 2 tablespoons) oat flour, and 1/2 ounce (1 tablespoon) kinako.

HOMEMADE GRAHAM CRACKERS



Homemade Graham Crackers image

Once you taste one of these sweet whole-wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s'mores, sandwich them with peanut butter, or simply enjoy them on their own.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 20

Number Of Ingredients 9

1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
3/4 cup packed light-brown sugar
2 tablespoons high-quality honey

Steps:

  • Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
  • Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
  • Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
  • Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
  • Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

Tips:

  • Use fresh ingredients. This will make a big difference in the flavor of your carmelitas.
  • Don't overcook the caramel. It should be thick and golden, but not too dark.
  • Let the carmelitas cool completely before cutting them. This will help them hold their shape.
  • Store the carmelitas in an airtight container at room temperature. They will last for up to 3 days.

Conclusion:

Graham cracker carmelitas are a delicious and easy-to-make dessert. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give this recipe a try.

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