Candy-Topped Graham Cracker Cookie Squares

Candy-Topped Graham Cracker Cookie Squares

Enjoy these wonderful candy topped cookies made with Betty Crocker® sugar cookie mix - perfect dessert to be served at your next party.

Prep Time

30

Minutes

Total Time

1:50

Hr:Mins

Makes

24

Cookies

Graham Cracker Cookies
1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
Butter, egg and flour called for on cookie mix pouch for cutout cookies
1/4
cup Gold Medal® all-purpose flour or whole wheat flour
2
tablespoons honey
2
tablespoons dark brown sugar
1/2
teaspoon ground cinnamon
Topping, if desired
2
tablespoons granulated sugar
1
teaspoon ground cinnamon
Chocolate Coating and Candy Topping, if desired
1
cup semisweet chocolate chips (6 oz)
4
teaspoons shortening
1
cup white vanilla baking chips
Crushed peppermint candy canes, if desired
Betty Crocker® colored sugar or decors, if desired
Betty Crocker® holiday candy sprinkles, if desired
  1. In medium bowl, mix graham cracker cookie ingredients until well mixed. Divide dough in half; cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours.
  2. In small bowl, mix topping ingredients; set aside.
  3. Heat oven to 350°F. On floured surface, roll out half of the dough at a time to 12x9-inch rectangle 1/8 inch thick. Cut into 12 squares, 4 rows by 3 rows. Place on ungreased cookie sheets. Prick with toothpick or fork to look like holes in graham crackers.
  4. Bake 8 to 12 minutes or until very lightly browned and slightly firm to the touch, rotating cookie sheets halfway through to ensure even baking. Repoke holes as necessary while warm. Cool on pan 1 to 2 minutes before removing to cooling rack; cool completely.
  5. In small microwavable bowl, microwave chocolate chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. In another small microwavable bowl, microwave white vanilla baking chips and 2 teaspoons of the shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into one of the melted coatings. Decorate as desired. Place on waxed paper until set.
Makes 24 Cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Skip the coatings and toppings, and enjoy these buttery cookies plain.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 140
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 3g,
    • Trans Fat 1g),
  • Cholesterol 20mg;
  • Sodium 90mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 0g,
    • Sugars 12g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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