24 Days Of Cookies - Day 6

Candy-Topped Graham Cracker Cookie Squares by Betty Crocker

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

Ingredients
Graham Cracker Cookies
1 pouch Betty Crocker sugar cookie mix
Butter, egg, and flour called for on cookie mix pouch for cutout cookies
1/4 cup 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
Holiday candy sprinkle.es, if desired

Step 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.

Step2
In small bowl, mix topping ingredients; set aside.

Step 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.

Step 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.


Step 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.