2 1/2 ounces unsalted butter, melted and cooledIn a medium bowl, combine crumbs, melted butter, and a pinch of salt to taste, folding with a flexible spatula until the crumbs are fully moistened.
Scrape into a 9-inch pie plate or tart pan, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Use as directed in your recipe of choice.To make graham cracker crumbs from whole crackers, place graham crackers in food processor bowl and pulse until into fine crumbs, 10 to 12 pulses. Alternatively, you can place the crackers in a zipper-lock bag and crush into fine crumbs with a rolling pin.
If using a springform pan, lightly grease the pan first, then wrap the bottom piece in foil before assembly, and tear away the excess so the pan sits flat. If using a traditional cake pan, lightly grease the pan and line the bottom with a . For both, compress the moistened crumb mixture into an even layer along the bottom of the pan, then proceed with the recipe of your choice.Biscoff cookies for a deeply spiced caramel flavor.Rate This Recipe
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