To me, graham crackers aren’t complete unless there’s some frosting between them. Dunked in a glass of milk, they’re delicious and super simple.
Next time you make cupcakes, cake…anything that uses frosting, you will invariably have some left over. Just spread it between the graham crackers and put them in the fridge to set up a bit. Delicious!
But, if you are impatient and want to make frosting specifically for your graham crackers, here’s a recipe. I fancied them up by just pushing the edges into some sprinkles before the frosting set. Enjoy!
- ½ cup margarine
- 1 egg
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ cup milk
- In a large bowl, beat the margarine, egg and vanilla, using an electric mixer, until light and fluffy. Stir in confectioners sugar and cocoa until smooth. Beat in the milk, one tablespoon at a time, until the desired spreading consistency is reached. You may need to adjust the amount of milk used.