Comments on: Graham Cracker Cookie Bars

By: Millie

Millie — Wed, 12 Jan 2011 02:04:25 +0000

When you make this can you use parchment paper on the bottom?
THANKS!

By: newenglandgardener

newenglandgardener — Thu, 30 Dec 2010 12:29:30 +0000

I make these with saltines also, and white sugar. I will have to try them with brown.
Pan sticking problems: line your pan with aluminum foil and grease ( I use the butter left on the butter wrappers). Cool a couple of hours or over night, then you can lift the whole thing out of the pan and peel the foil off and then “crack” the cookies.

By: Kristie

Kristie — Thu, 30 Dec 2010 00:11:51 +0000

I made this twice over the Christmas holiday was a huge hit!! I used parchment paper and had no problems with my pan. Will keep this in my Christmas file for next year!!!

By: Rachel

Rachel — Tue, 28 Dec 2010 01:38:58 +0000

Made these for Christmas, and they were a bit hit at a lot of Christmas parties. I topped them with candied walnuts, which were very delicious.

By: Nancy

Nancy — Sun, 26 Dec 2010 22:27:56 +0000

I made these a few days ago. Absolutely fabulous! Thanks for sharing this recipe.

By: Carol Cline

Carol Cline — Sun, 26 Dec 2010 17:10:41 +0000

I made these and used chopped pecans on top. Very good!

By: Deanna

Deanna — Sun, 26 Dec 2010 16:50:08 +0000

I started making these again this year and got rave reviews! I used saltines and pretzel pieces or walnuts. To make your life easier, line your jelly roll pan with the release free aluminum foil. Really quick clean-up!

By: tricia d

tricia d — Fri, 24 Dec 2010 18:42:41 +0000

I made this quick & easy recipe last night for a last minute gift. Very fun and yummy! Thank you for the recipe.

By: Camille S.

Camille S. — Fri, 24 Dec 2010 05:19:57 +0000

I tried this today, but the “carmel” was really watery and just turned my crackers to mush. Help!! What do I do? It sounded so easy, but it just made a mushy, sticky mess. What can I do next batch?

By: Randie K

Randie K — Fri, 24 Dec 2010 03:54:47 +0000

Delicious…but might I suggest non-stick something as part of the recipe? It was slightly adhered…:)