July 5th is National Graham Cracker Day.

For those who enjoyed s’mores over July 4th weekend, here’s another recipe that combines graham crackers and chocolate.

“These bite-sized treats,” says recipe author Julie B., “include two sticks of butter and TONS of candy bar flavor. They include gooey caramel, peanut butter, and rich chocolate on top of a buttery graham cracker base.”

We think they’re like Snickers (chocolate, caramel, peanuts) on a graham cracker base; hence we adapted her Candy Bar Cuties into Snickers Cookies.

Thanks to Go Bold With Butter for the recipe. It took second place in a recent Holiday Cookie Recipe Contest—but there’s no reason not to enjoy them all year long.

National Snickers Day is celebrated annually on September 6th.

Below:

> Snickers cookies recipe.

> More graham cracker-based recipes.
 
Elsewhere on The Nibble:

> Homemade graham crackers recipe.

> The history of graham crackers.

> The history of cookies.

> The 10 basic styles of cookies.

> The different varieties of of cookies: a photo glossary.

> The year’s 44 cookie holidays.
 
 
RECIPE: SNICKERS COOKIES

You’ll need mini muffin tins and cup liners.

Prep time is 1 hour, cook time is 15 minutes.
 
Ingredients For 2 Dozen Cookies

 
Preparation

1. PREHEAT the oven to 350°F.

2. CREAM the butter in a large bowl, using an electric mixer. Add the sugar and continue beating until the mixture is light and fluffy. Beat in the egg and vanilla.

3. COMBINE the flour, graham cracker crumbs, baking powder and salt in a separate bowl. Slowly add these dry ingredients to the butter mixture and mix with mixer until incorporated. Cover and refrigerate 30 minutes.

4. SCOOP rounded balls of dough using a cookie dough scoop (approximately 1-1/4 inches in diameter), and place one in each muffin cup, pressing evenly into bottom of cups.

BAKE for 12 -15 minutes or until lightly browned around the edges. Remove from the oven and cool the cookies in the muffin pans on a wire rack. Do not remove the cookies from muffin pans.

5. MICROWAVE on HIGH in a microwave-safe bowl the caramel squares, peanut butter and 1/4 cup of the cream. Heat for 2-1/2 to 3 minutes, stirring after each minute. When the caramels are completely melted when stirred, add 1/4 cup chopped peanuts and stir to incorporate.

6. TOP each cookie in the tins with 1-1/2 to 2 teaspoons of the warm caramel-peanut butter mixture, spreading it almost to the edges with back of spoon. (If the caramel does not spread easily, stir in additional cream, 1 teaspoon at a time, until spreadable, reheating as needed).

Set aside until the caramel is set, about 10-15 minutes. In the meantime…

7. HEAT the semi-sweet and milk chocolate chips in a medium-size, microwave-safe bowl on HIGH for 30 seconds; stir. Continue microwaving, stirring every 10-15 seconds, until the chocolate is melted and can be stirred smooth.

8. SPOON about 2 teaspoons chocolate over the caramel layer, spreading to the edges, completely covering the caramel and cookie layers. Immediately sprinkle with the remaining chopped peanuts.

9. REFRIGERATE 25-30 minutes or until the chocolate is set. Carefully pop the cookies out of pans one at a time, pushing up from the bottom of each muffin cup.
 
 
MORE GRAHAM CRACKER RECIPES

[1] These cookies are like Snickers crossed with graham crackers (photo © Julie B. | Go Bold With Butter).

[2] You can buy graham cracker crumbs, but the best flavor comes from using better graham crackers. We like the ones from Trader Joe’s (photo © Go Bold With Butter).

[3] You can buy ready-made graham cracker crumbs, but you may want to crush your own (photo © Keebler).

[4] As with the graham crackers, higher quality chocolate delivers better tasting cookies (photo © Bella Baker [now closed]).

[5] Roasted, salted peanuts (photo © Jirkaejc | Panther Media).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Chocolate raspberry swirl ice cream pops, made creamy with mascarpone (photo © Wisconsin Cheese).

[2] Mascarpone, the “Italian cream cheese, softer and creamier than American cream cheese (photo © The Nibble).

[3] Vanilla bean paste adds full vanilla flavor without adding liquid (photo by Claire Freiermann | © The Nibble).

[4] It’s worth it to invest in a set of ice pop molds (photo © Fun Care | Amazon).

July is National Ice Cream Month, so you can expect some new ice cream recipes from us.

Thanks to Wisconsin Cheese for today’s recipe: chocolate and raspberry ice cream pops.

Ice cream pops are made with some type of dairy, as opposed to ice pops, which have none.

Note: They’re not Popsicles!

Popsicle® is a registered trademark of Unilever, which owns the brand.

Any other frozen juice on a stick is a generic “ice pop”; “ice cream pop” if it includes dairy or substitute.

Here’s more about Popsicles.
 
 
RECIPE: CHOCOLATE RASPBERRY SWIRL ICE CREAM POPS

Instead of using milk or half-and-half, these pops are even richer thanks to the substitution of mascarpone and ricotta cheeses.

If you don’t know mascarpone—sometimes referred to as “Italian cream cheese”—we urge you to get to know it. It’s softer and richer than American-style cream cheese.

Prep time is about 25 minutes, and 6+ hours freezing time.
 
Ingredients For 10-12 Pops

 
Preparation

1. GENTLY CRUSH the raspberries in a bowl with the back of a spoon; set aside.

2. PLACE the mascarpone, ricotta, milk, sugar, honey and vanilla bean paste in blender; cover and process until mixture is combined.

3. DIVIDE the mascarpone mixture evenly into two bowls. Stir the cocoa into one bowl. Fold the raspberries into the other bowl.

4. FILL the molds or disposable cups alternating layers of chocolate and raspberry mixtures. Top the mold with its holder (or fill the alternatives).

5. FREEZE for at least 6 hours or overnight.
 
 
MORE ICE CREAM POP RECIPES

 
 
ICE POP RECIPES

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*Vanilla bean paste is the way to add vanilla flavor to a recipe without adding additional liquid. But you can replace vanilla bean paste with equal amounts of of vanilla extract. If you have vanilla powder, you can use that as well (equal amount). Here are the different types of vanilla.

†Whole milk ricotta will freeze better.
 
  

[1] Grilled pineapple in an ice cream sundae, with caramel sauce and macadamia nuts for another touch of the tropics (photo: The Nibble).

[2] Pineapple slices on the grill (photos #2, #3, #4 © Hello Fresh).

[3] Start with a ripe pineapple. (Note: Pineapples are typically picked when ripe and don’t ripen further, but smell the pineapple for an aroma).

[4] Why wait for Easter to put pineapple rings on the ham, when you can have them on your ham sandwich anytime (photo: The Nibble).

[5] Add pieces to a chicken salad or green salad, or a grilled or roasted chicken or ham dish like this one (photo © Taste Of Home).

[6] Add a slice of grilled pineapple to a burger, BLT, or other sandwich. Here’s the recipe for the burger (photo © Tesco).

Updated June 2026

Grilled pineapple has so many uses, from salsa, to salads (chicken, crab, green, shrimp) to skewers and the recipes below.

It’s a delicious with breakfast sausages or bacon, at lunch on a burger or sandwich, and as dessert at dinner.

One of our favorites: a pineapple ice cream sundae with a scoop of vanilla atop a grilled pineapple ring, caramel sauce, a bit of whipped cream or mascarpone, and some macadamia or pistachio nuts.

> National Pineapple Day is June 27th.

Below:

> Recipe: grilled pineapple.

> More grilled pineapple recipes.

Elsewhere on The Nibble:

> The history of pineapple.

> The year’s 10+ pineapple holidays.

> The year’s 80+ fruit holidays.

 
 
RECIPE: GRILLED PINEAPPLE

Thanks to Hello Fresh for the inspiration for this recipe, which we adapted and expanded.

Ingredients

 
Marinade For Grilled Pineapple

While this is optional, it really elevates the recipe. The lime juice does real work, helping the flavors penetrate the rings. The rum transforms the flavor into something truly special, deepening the flavor.

 
Garnishes

You can use more than one of these. In fact, we encourage it!

 
Preparation

1. MAKE the marinade. Whisk the ingredients together. Set aide as you slice the pineapple.

2. SLICE the pineapple horizontally on a cutting board, and use a sharp cook’s knife to remove the top by slicing about a quarter-inch below the base of the leaves.

3. STAND it upright and peel skin side by side, slicing down from the open top of the fruit. The sweetest parts are closest to the skin just behind the brown “eyes” you’ll find along the perimeter, so try to keep your slices clean to preserve all that flavor. Once peeled…

4. LAY the pineapple horizontally to chop off the base and cut fruit into rings by slicing straight down width-wise, thickness to taste. The fiber-rich core is edible, but lots of people remove it because it isn’t as flavorful or sweet. Use a small paring knife to cut it out of your rings, if you’d prefer.

5. PLACE the marinade in a large Ziploc-type bag with the pineapple rings. Shake the bag to coat the rings evenly, and pop it in the fridge until ready to grill. Marinate for at least 30 minutes, ideally up to 2 hours, shaking the bag intermittently. Brush any leftover marinade over the slices as they grill.

6. TURN the grill to medium heat. Use tongs to remove the rings from the bag and lay them on the grill, spreading so they don’t slip through the grate. Grill until char marks appear, about 2-3 minutes per side. Garnish and serve.
 
 
13 MORE GRILLED PINEAPPLE RECIPES

Start with a ham, turkey or other sandwich with a slice of grilled pineapple and honey mustard. A slice of grilled pineapple is also great on a burger. Then, move on to these:

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