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So, what do you do with an open package of graham crackers where you used part for something else?
You make Butterscotch “Zebras”, of course. And surprise–they’re diet friendly too.
I had a pack of graham crackers I’d opened to make “bits” for another dish, and I knew there was nothing I could really do with them. I had tons of graham cracker crumbs, so I couldn’t make those. Didn’t want to eat them. Didn’t want to use a big Lock and Lock container just to put 2/3 of this package in. I also had about a scant cup of butterscotch chips, so the idea came to me to make a candy/cookie concoction similar to what I put in the dessert I’d made with some of the crackers.
So I melted the butterscotch chips–and the same caveat goes for these as melting white chocolate chips–NO LIQUID/MILK/CREAM. I’d forgotten that but was able to salvage the molten mixture. OK, it’s texture was more like fondant than ganache, but it could be worked with and it tasted fine.
Speaking of fine taste, that’s these cookies…or candy…or whatever you want to call them. I gave them a final drizzle of melted chocolate ganache just for effect, but it tastes fine. Plus I discovered I need a finer round decorating tip! I’d have liked the chocolate thinner because it would have looked better, but I seem to think the chocoholics would disagree there.
- 12 whole graham crackers
- 1 cup butterscotch morsels
- 1-2 tbs Crisco (NOT butter or margarine)
- 1/4 cup chocolate chips
- 2 tbs heavy cream
Prepare a large cookie sheet by laying a piece of waxed paper or parchment across the bottom. Lay out graham crackers–I left mine whole but you could break them in half or even into individual quarters.
Melt butterscotch chips and Crisco in a microwave-proof bowl for 1 minute at HIGH. Stir. Keep stirring until there are no lumps. You may have to microwave for an additonal 10-30 seconds.
When butterscotch sauce is smooth, pour over graham crackers, trying to pour as evenly as possible to cover most, if not all, of the cracker. It’s OK if you don’t though.
Place in refrigerator to set butterscotch sauce; about 5 minutes.
When set, prepare chocolate ganache as follows–place the chocolate chips in a microwave-safe bowl. Add the cream, starting with 1 tbs (that may be all you need). Microwave for 30 seconds and stir until no lumps are in chocolate. You may have to microwave for an additionsl 10-20 seconds.
Drizzle over graham crackers. Refrigerate to set; about 10 minutes.
Makes 24 servings (1/2 a whole graham is a serving)
Paige Flamm says
These look super yummy!