I f you're looking for a summery dessert that's all fun and no fuss, you'll love my no-bake lemon freeze bars. These bars ...

Graham cracker crumbs: To crush the graham crackers, I placed them in a gallon freezer bag and crushed them with a rolling ...

The bars’ base is a mixture of melted butter, graham cracker crumbs, powdered sugar and peanut butter. This recipe calls for one stick of butter, and you can use either salted or unsalted ...

(If using graham cracker crumbs, just stir the crumbs and butter together in a medium bowl.) Reserve 2/3 cup of the mixture for topping. Transfer the remaining mixture to the baking pan.

The bars — with their rich, cream cheese filling woven with warmly-spiced pumpkin puree and set on a graham cracker crumb crust — are simple to make, with no need for the oven. But wait, there ...

Tangy creamy cream cheese and tart lemon are a match made in heaven. The cream cheese cuts some of the sharpness of the lemon ...

Come springtime, there is no pairing more perfect than lemon and blueberry. This classic combo of bright, sweet-tart flavors just screams spring — and it is always a total crowd-pleaser, whether it’s ...

On the plus side, the graham cracker crumbs are still crunchy (not soggy) and the mallow is soft and chewy, just like you want in a s’more. 11. What the F*ck Velvet ...

1 cup of graham cracker crumbs (about 7 whole crackers) 1 egg. 3/4 cup milk. 2 teaspoons Worcestershire sauce. 1 teaspoon coarse kosher salt. 3/4 teaspoon white pepper. Butter for frying.

Cut into 12 bars, wiping the knife clean between each cut for the cleanest-looking slices. Recipe Notes. Graham cracker crumbs substitute: Remove 2 tablespoons from 1 1/2 cups store-bought graham ...

Cut into 12 bars, wiping the knife clean between each cut for the cleanest-looking slices. Recipe Notes. Graham cracker crumbs substitute: Remove 2 tablespoons from 1 1/2 cups store-bought graham ...