I'm not a big fan of graham cracker crusts. I don't like crumbs in general, and the graham cracker crusts that I make, always fall apart on me (thinking of *you* magic bars that are impossible to cut or eat cleanly). So I was only mildly interested in this week's recipe for Baked Sunday Mornings, Aunt Sabra King's pudding bars. They sound intriguing, but really, it's just a spiked chocolate pudding on a graham cracker crust.
So I made the crust in individual molds, and in the chocolate pudding, I used Frangelico instead of Whisky, since that's what I had on hand. I started eating the delicious pudding on its own, but eventually paired it with the graham cups I had made and was very surprised at how much it added to the dessert. They were nice and chewy, and not at all crumbly! I'm assuming the massive amount of butter that went into the crumbs had something to do with it!
For the recipe and to see how the other members of the group fared with this one, visit the Baked Sunday Mornings site!