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Candy-Topped Graham Cracker Cookie Squares
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Prep Time:
30 minutes
Total Time:
1 hour 50 minutes
Delicious candy-topped cookies made with Betty Crocker Sugar Cookie Mix, ideal for your next party.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Flour, butter and egg called for on cookie mix pouch for cutout cookies
  • 1/4 cup Gold Medal™ all-purpose flour or whole wheat flour
  • 2 tablespoons honey
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 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
  • Betty Crocker™ holiday candy sprinkles, if desired
Instructions:
  • Combine graham cracker cookie ingredients in a medium bowl until thoroughly mixed. Divide the dough in half, cover with plastic wrap, and refrigerate for at least 1 hour, but no longer than 8 hours.
  • Combine topping ingredients in a small bowl and set aside.
  • Preheat the oven to 350°F. Roll out half of the dough on a floured surface to a 12x9-inch rectangle that is 1/8 inch thick. Cut it into 12 squares, making 4 rows by 3 rows. Transfer the squares to ungreased cookie sheets and create holes in them using a toothpick or fork to resemble graham crackers.
  • Bake for 8 to 12 minutes until lightly browned and slightly firm, rotating cookie sheets halfway through for even baking. Repoke any holes while warm. Let cool on pan for 1 to 2 minutes before transferring to a cooling rack to cool completely.
  • In a small microwave-safe bowl, heat chocolate chips and 2 teaspoons of shortening uncovered on High for 1 to 1 1/2 minutes until melted; stir until smooth. Repeat with white vanilla baking chips and remaining shortening. Dip half of each cooled cookie into the melted chocolate. Decorate as you like, then place on waxed paper to set.

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