Graham Cracker Rolls

These instructions are for a Graham Cracker Roll recipe, a dessert that requires minimal culinary experience and inexpensive ingredients and materials.

• One large mixing bowl
• One large microwave-safe glass bowl
• A plastic spoon
• A kitchen knife
• One 1-cup measuring cup
• One nut chopper
• One aluminum foil roll
• One wax paper roll

• Butter (two 4 oz sticks)
• Mini marshmallows (two bags)
• Graham Cracker crumbs (13.5 oz box)
• Chopped dates (8 oz box)
• Walnuts (one bag)
• Powdered sugar (16 oz or more)

a. Fill the bowl with a 13.5 oz box of Graham Cracker crumbs

b. Fill the bowl with an 8 oz box of pre-chopped dates

c. Finely chop one cup of walnuts (with a knife or nut chopper)

d. Dump the chopped walnuts into the bowl

e. Mix the bowl until its contents are blended

a. Fill the large microwave-safe glass bowl with 9 cups of mini marshmallows

b. Add 1 cup of butter (two 4 oz sticks)

a. Lay two 1 and ½ feet sheets of aluminum foil on a flat surface

b. Place 1 and ½ feet sheets of wax paper on each of the two foil sheets

a. Pour 1 cup (8oz) of powdered sugar in the center of one of the sheets

b. Pour another 1 cup in the center of the other sheet

c. Pat down each of the sugar portions until they spread into a 1 ft long and 4-inch wide patch of sugar on each of the sheets

a. Microwave the bowl on high until its contents are completely melted (about 2 minutes)

WARNING

The glass bowl will be hot to the touch. Use oven mitts or potholders to remove it from the microwave.

a. Stir the microwave-safe bowl until its contents are blended into a smooth mixture

b. Pour the contents of the microwave-safe bowl over the mixture in the large bowl

c. Stir until the new mixture is fully blended

a. Divide the mixture into 2 equal portions

b. Place one portion at the center of one sheet and the remaining portion at the center of the second sheet

c. Shape each of the mixed portions into 1-foot long log shapes

d. Scoop up the uncovered patches of powdered sugar on the sides of each log, patting the logs until they are fully covered

a. Wrap each log in the below wax paper and then in the foil sheet

b. Ensure both logs are fully enclosed in the foil

c. Leave the logs in the refrigerator overnight.

a. Remove the logs the following day

b. Cut each log into quarter-inch slices

c. Serve