I struggled deciding what to call these.
I struggled if I should even share such a simple recipe.
I struggled not eating 17 of them while I typed this.
These are like a cookie, a no bake after school treat, and perfect midnight snack all rolled into one. (Yes, I’m a sucker for the midnight snack.) My mom used to make these for my brothers and I whenever she had leftover frosting. It’s funny because I have fewer memories of the umpteen million cupcakes and cakes my mom made over the years than I do of these afterthought cookies.
It had been years since I’d eaten one of these tasty treats but after catering a wedding for a dear friend of mine a few weeks back, I had a ton of frosting leftover. It was too good to go to waste and I found myself “dipping” graham crackers into the containers of frosting anyway so I made it official and put the frosting to good use. So simple to make, these were a huge hit with both my boys, which I was so hoping they would be. I loved them just as much today as I did 25 years ago.
The wedding was a simple Mexican buffet so the cupcakes were inspired by that. A cinnamon-mocha cupcake with spicy chocolate frosting and a margarita cupcake with tequilla buttercream. Both were outstanding but the margarita cupcakes were out of this world good. I promise to make them soon and share the recipe! The chocolate frosting had just enough spice that neither of my kids really liked it but they both dug into the tequilla buttercream. *Ahem.*
While no recipe is really needed, just some leftover frosting and a few graham crackers broken in half, there are a few tips to ensure these are the best they can be. First off, don’t use too much frosting. Yes, there is such a thing. But don’t skimp either. I think a few tablespoons per sandwich is the way to go. Don’t frost all the way to the edges because otherwise, when you squeeze the graham crackers together, frosting will squeeze out. And if that happens, it forces you to like it off the sides resulting in a stomach ache not to mention your cooties are all over every cookie.
The single most important thing you can do is freeze them. Unless of course, you need to eat them right away. But if you can find the willpower, wrap them in plastic wrap and freeze them for a least a few hours. I don’t know exactly why but something magical happens when you freeze them. The frosting doesn’t totally freeze and the graham crackers get soft- not soggy, just soft. Perfect frosting graham cracker goodness.
Like I said before, any leftover frosting will work but just for fun, here’s my recipe spicy chocolate buttercream!
Have a great Monday everyone!!!
And just for fun here are a few other no bake desserts you might enjoy:
Nutella No Bake Cookies, The Vintage Mixer
No Bake Oatmeal Chocolate Chip Bars, Brown Eyed Baker
No Bake Biscoff Granola Bars, Two Peas and their Pod
S’mores No Bake Cookies, Gimme Some Oven
- 1/2 cup (1 stick) butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon chili powder
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- Melt butter in a medium size sauce pan over low heat. Return from heat and stir in cocoa and spices. Alternately add powdered sugar and milk, beating until smooth. Stir in vanilla. Add milk or powdered sugar accordingly so you have desired consistency. Makes just about 2 cups of frosting.