This recipe kinda came about by mistake, but boy am I glad that I made these no-bake chestnut/pumpkin graham cracker cakes.
Small side story: I recently made these new backdrops at home. Yep! At home. If you guys want a tutorial or quick post about them, let me know because trust me, you go not need to be paying hundreds of dollars when you can make your own personalized one!
So, I started out making these as our Super Bowl snacks. I intended for them to be crunchy sandwich cookie things that I filled with pumpkin and others with chestnut mash. I wanted them to be crunchy with a bit of smooth filling in the middle.
To make the Super Bowl less stressful, I made them in the morning and covered the plate with plastic wrap and let them sit at room temp.
This recipe is actually magical, not kidding! It has the amazing soft texture of a cereal bar or what rather seems like a thin cake. And then you can use whatever filling you want. I think the pumpkin actually tastes amazing, because it’s like eating pumpkin pie. But, if you want, feel free to use red bean, sweet potato, whipped cream, fruit, etc.
I would imagine basically everything would work.
When you do make these, I would recommend cutting the crackers into whatever shape you want in the end. I just broke each cracker in half but, feel free to go smaller or even just use the entire sheet.
I also made a couple sandwich ones that were easy to eat on the spot. These were still crunchy, but I let the taller ones sit for longer to soften. Feel free to do whatever you’d like though!
5 Word Summary
Soft (or crunchy!)
If you like graham crackers, check these recipes out:
(no-bake) Graham Cracker Layer Cakes
These amazing cakes require two ingredients: whatever filling you want and graham crackers. How much easier can it get?
- graham cracker sheets (broken into squares/in half)
- chestnut puree/mash
- pumpkin puree/mash (kabocha squash works best)
To make the chestnut or pumpkin puree/mash, steam them until fork tender and mash-able. Combine with pure maple syrup to taste. Set aside until completely cool before you start making these.
Break the graham crackers in half or how ever big. Make sure at least five of them match in shape to layer into one stack.
Spread of layer of whatever filling you want to look about equal to the thickness of the graham crackers themselves. Stack until you have 5 layers (more of less, completely depends on what you want).
Allow to sit about a couple hours and this will allow the graham crackers to soften a bit to the texture similar to a soft cake. Store in the fridge for about 1 week. Enjoy!