Graham Cracker (and Chocolate-Filled) Blondies

Graham Cracker Blondies

I needed to use a box of graham crackers fast, and I wasn’t about to make another pie.

But graham cracker blondies? You bet.

Space is at a premium in my kitchen, so food generally doesn’t get lost in the cupboard. But somehow I had overlooked for months two unopened boxes of graham crackers.

One sniff and I could tell that one box of graham crackers was beyond salvation. It went straight to the trash.

The other box, however, still had some life– if I acted fast.

My thoughts first turned to the obvious: a graham cracker crust. But that used up only about 3/4 of a sleeve of crackers. I still had a long way to go.

Then I came across a recipe for graham cracker blondies. The best part: I already had all of the ingredients.

The recipe not only used up a quarter of a sleeve of graham crackers, but the buttery, chocolate-filled blondies are now one of my favorite desserts.

Good thing I still have another sleeve of graham crackers to go.

Graham Cracker Blondies (Adapted from About.com: Southern Food)

8 tablespoons (one stick) of unsalted butter, melted and cooled
1 cup light brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup flour
3/4 cup graham cracker crumbs
1 cup semisweet chocolate chips

Grease a 9-inch or 8-inch square baking pan. Heat oven to 350 degrees.

Beat butter and brown sugar until smooth. Beat in egg and vanilla extract until well-blended.

Slowly beat in flour and salt, then stir in graham cracker crumbs and chocolate chips.

Bake for 20 to 25 minutes until set in the center but still soft.

By Diane Erwin on August 10, 2009 | 0