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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.

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Prep Time 30 min
Total Time 1 hr 50 min
Servings 24

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Skip the coatings and toppings, and enjoy these buttery cookies plain.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 140
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 3g, 3% Trans Fat 1g 1% ),
Cholesterol: 20mg; 20%;
Sodium: 90mg; 90%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 0g 0% Sugars 12g 12% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 12/19/2011 9:49:50 PM REPORT ABUSE laurajdixon7 said:

Rating:

It is a cute idea and simple if you make it. I didn't like the consistency of the dough, but maybe it was because my butter was not completely soft. It is hard to get them into perfect squares and also the holes fill in, so you have to re-poke them after they come out of the oven.

This reply was: Helpful Inspiring

Posted 12/6/2011 5:29:56 PM REPORT ABUSE MsSharonK said:

Rating:

I haven't tried this yet, but think it would be an easy way to make "gingerbread" for Christmas cottages. Hope to give it a try soon--Christmas will be here before we know it!

This reply was: Helpful Inspiring