Graham Cracker Crust
I use this graham cracker crust recipe for a few of my dessert concoctions.
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.
- 3 cup graham cracker crumbs
- 6 tbsp pure maple syrup
- 6 tbsp extra light olive oil
- 1/4 tsp Real salt
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.
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.
3 C graham cracker crumbs
6 T pure maple syrup
6 T extra light olive oil
1/4 t Real salt
Line your cupcake tins with parchment cupcake liners. Scoop 1 heaping tablespoon of your mixture into each liner. Press to form crust.
Bake at 325 degrees for 14 minutes.
Allow to cool before use.
Makes 24.
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.