I use this graham cracker crust recipe for a few of my dessert concoctions.
Graham Cracker Crust
It’s a great base to add yummy filling atop. I prefer baking in cupcake tins for easier storage and preservation but this would also work in a 9×13 pan.
Ingredients
Instructions
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Make your graham crackers. This recipe is one of the reasons I keep graham crackers on hand for a quicker process when I get a craving.
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Add a handful of graham crackers to a blender and blend. Repeat until you have 3 cups worth of graham cracker crumbs. My blender takes seconds to grind. Do not over grind or you will have paste.
To a bowl add the following ingredients and mix.
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3 C graham cracker crumbs
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6 T pure maple syrup
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6 T extra light olive oil
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1/4 t Real salt
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Line your cupcake tins with parchment cupcake liners. Scoop 1 heaping tablespoon of your mixture into each liner. Press to form crust.
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Bake at 325 degrees for 14 minutes.
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Allow to cool before use.
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Makes 24.
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Feel free to cut the recipe in half if you only need 12. I use this recipe for my lemon tart recipe which needs 18-21 so I always make a double batch.