![]() For a no-bake crust, chill in the fridge for 30 minutes.Firmly press the mixture into the bottom of your pan.Add the butter, sugar and salt, then pulse (or stir in a bowl) until the mixture is well combined.Pulse the graham crackers in a food processor until they’re very fine (or place in a sealed plastic bag and pound with a rolling pin to break them up).Here are the steps to making the crust (but be sure to check out the full recipe at the bottom of the page!): So make sure you get those crackers crushed well. Large chunks of crackers will not hold together and your crust will crumble even with the butter. The second tip that helps the crust stick together is to make sure your graham cracker crumbs are crumbled very fine. ![]() Plus, you can’t go wrong with that rich, buttery flavor! Our small and large crust recipes maintain the same butter ratio that results in a pressed crust that stays pressed. Well, I should say the right butter-to-graham-cracker ratio. The trick to ensuring you have a graham cracker crust that holds and doesn’t crumble, is BUTTER. How do you make a graham cracker crust stick together? Here are some suggested pan sizes for the small or large recipe.
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