Schär Honeygrams: 6 Fun Gluten Free Snack & Dessert Recipes

Schär Honeygrams: 6 Fun Gluten Free Snack & Dessert Recipes

Learn the tastiest recipes to use your Schär Honeygrams.

If you’re looking for gluten free versions of your favorite snack foods, Schär has the collection for you. In addition to classics like butter cookies, cocoa wafers, and shortbread cookies, we also have chocolate and original honeygrams. Similar to their gluten-containing cousin, graham crackers, Schär Honeygrams can be used in everything from pie crust to s’mores. Read on to see some delicious recipes!

Try These 6 Recipes Using Schär Honeygrams

Whether you’re in the mood for a quick crunchy snack or baking up your favorite cheesecake, Schär Honeygrams should be on your shopping list. Here are 6 delicious recipes for gluten free snacks and desserts featuring Schär Honeygrams. Enjoy!

1. Honeygram Chocolate Chip Muffins

What better way to start your morning than with the flavor of s’mores in muffin form? These honeygram chocolate chip muffins are a snap to prepare and they’ll be a hit with the whole family.

Servings: 16


  • 2 ¼ cups all-purpose gluten free flour, divided
  • ½ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup unsweetened almond milk
  • 1/3 cup canola oil
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ¾ cup mini chocolate chips
  • 1 cup crushed Schär Honeygrams
  • ¼ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • 3 tablespoons butter, melted


  1. Preheat the oven to 400°F and line 8 cups each in two muffin pans with paper liners.
  2. Whisk together 2 cups of the all-purpose gluten free flour, sugar, baking powder, and salt in a medium mixing bowl.
  3. In a stand mixer, combine the milk, canola oil, egg, and vanilla extract then beat until well combined.
  4. Mix in the dry ingredients until just incorporated then stir in the chocolate chips by hand.
  5. Fill the paper-lined muffin tins about 2/3 full, as evenly as possible, then set aside.
  6. Crush the Schär Honeygrams into large crumbs and place them in a bowl.
  7. Stir in the remaining flour along with the brown sugar and cinnamon.
  8. Add the melted butter and stir into a crumbly mixture.
  9. Spoon about 1 tablespoon of the honeygram topping over each muffin.
  10. Bake for 16 to 19 minutes until a knife inserted in the center comes out clean.
  11. Cool for 5 minutes in the pan then turn out to cool completely or serve warm.

2. Chocolate Honeygram Toffee

The perfect combination of sweet and salty, this chocolate honeygram toffee has a delightful crunch to it. If you’re feeling sweet instead of nutty, sprinkle extra chocolate chips on top instead of almonds.

Servings: 18 to 24


  • 1 box Schär Honeygrams
  • 1 cup butter, chopped
  • 1 cup light brown sugar, packed
  • 1 ½ cups chocolate chips
  • ½ cup chopped pecans


  1. Preheat the oven to 350°F and line a large baking sheet with foil.
  2. Grease the foil lightly with cooking spray then arrange the Schär Honeygrams in a single layer in the middle of the sheet with the edges touching.
  3. Melt the butter and brown sugar together in a medium saucepan over medium-high heat.
  4. When melted, bring the mixture to boil then simmer for 4 minutes, stirring constantly.
  5. Remove from heat and pour the mixture over the grahams as evenly as possible.
  6. Bake for 8 minutes then remove from the oven and immediately sprinkle with chocolate chips.
  7. Let the chocolate melt for a few minutes then spread with a rubber spatula.
  8. Sprinkle the chopped almonds over the melted chocolate.
  9. Set the chocolate honeygram toffee aside for a few hours until the chocolate hardens.
  10. When the chocolate is set, break the toffee into pieces to enjoy.

3. S’Mores Brownies

Can’t decide between toasting marshmallows or whipping up a batch of gooey chocolate brownies? These s’mores brownies are the best of both worlds and guaranteed to satisfy your sweet tooth!

Servings: 24

Honeygram Crust Ingredients:

Brownie Ingredients:

  • ½ cup plus 2 tablespoons boiling water
  • 6 tablespoons unsweetened cocoa powder
  • 2 ounces baking chocolate, chopped fine
  • ½ cup plus 2 tablespoons canola oil
  • ¼ cup butter, melted
  • 2 large eggs plus 2 yolks
  • 1 tablespoon vanilla extract
  • 2 ½ cups white sugar
  • 1 ¾ cups all-purpose gluten free flour blend
  • ¾ teaspoon salt
  • 1 cup mini chocolate chips
  • 1 bag mini marshmallows


  1. Preheat the oven to 350°F and grease a 9x13-inch glass baking pan with butter.
  2. Line the pan with foil then grease it with foil, leaving some foil hanging over the edges. Set aside.
  3. Crush the Schär Honeygrams into crumbs and scoop 3 cups into a medium bowl.
  4. Stir in the sugar and salt then add the butter and toss with a fork until the mixture is moistened.
  5. Spread in the prepared pan, pressing it evenly into the bottom.
  6. Bake for about 14 to 16 minutes until golden brown then remove from the oven.
  7. Prepare the brownie batter by whisking the cocoa powder into the boiling water in a large bowl.
  8. Stir in the chopped chocolate until melted then whisk in the butter and oil.
  9. Whisk in the eggs and vanilla until smooth and well combined.
  10. Add the sugar, whisking until fully incorporated, then add the gluten free flour and salt.
  11. Stir well until fully combined then fold in the chocolate chips.
  12. Pour the brownie batter over the honeygram crust and spread it evenly.
  13. Bake for 30 to 35 minutes until the center is just set then remove from the oven.
  14. Turn on the broiler in your oven and spread the mini marshmallows over top of the brownies.
  15. Broil until the marshmallows are toasted then sprinkle with extra honeygram crumbs, if desired.
  16. Cool completely then cut into squares to serve.

4. Easy Key Lime Pie

Featuring a honeygram and almond crust, this key lime pie is the perfect combination of sweet and tart. Top it with fresh whipped cream and, if you’re feeling fancy, candy some lime peel for added decoration.

Servings: 12


  • 1 box Schär Honeygrams
  • 6 tablespoons white sugar
  • 6 tablespoons melted butter
  • 3 cups sweetened condensed milk
  • ¾ cup key lime juice, fresh
  • ½ cup sour cream
  • Whipped cream, if desired


  1. Preheat the oven to 375°F and crush the honeygrams into crumbs.
  2. Measure out 1 ½ cups of crumbs into a medium bowl and add the sugar and melted butter.
  3. Stir until well combined then press the mixture into the bottom and sides of an 8-inch pie plate.
  4. Bake for 7 minutes until the crust is just browned then set aside to cool.
  5. Whisk together the sweetened condensed milk, key lime juice, and sour cream.
  6. Pour the filling into the crust and bake for another 5 to 8 minutes until small bubbles just start to form on the surface.
  7. Remove the pie from the oven and cool to room temperature.
  8. Chill the pie before serving and top with fresh whipped cream, if desired.

5. S’mores Panna Cotta

Whether you’re hosting a dinner party or baking for yourself, these single-serve s’mores panna cottas are sure to hit the spot. If you’re feeling extra fancy, pipe them into mini jars and wrap with ribbon.


Crust Ingredients:

Panna Cotta Ingredients:

  • 1 sheet gelatin
  • Ice cold water
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 6 ounces bittersweet chocolate, chopped fine

Marshmallow Meringue Ingredients:

  • ¾ cup white sugar
  • 3 ounces fresh egg whites
  • Pinch cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla extract


  1. Place the honeygrams in a food processor and pulse into fine crumbs – remove all but 1 cup of crumbs.
  2. Add the sugar and melted butter then pulse to combine.
  3. Spoon about 1 ½ tablespoons of the mixture into each jar and press down.
  4. Chill for about 30 minutes then set aside while you prepare the filling.
  5. Place the gelatin in a cup of ice-cold water and set aside to soften.
  6. Combine the cream, milk, sugar, and vanilla in a medium saucepan over medium heat.
  7. Bring the mixture to a simmer then remove from heat and stir in the chopped chocolate.
  8. Squeeze the excess water from the gelatin and stir into the chocolate.
  9. Strain the mixture with a fine sieve and cool to room temperature before spooning over the graham cracker crusts.
  10. Chill the chocolate panna cottas for 4 hours or overnight.
  11. To make the marshmallow topping, place the sugar and egg whites over a pan of simmering water to create a double boiler.
  12. Heat the mixture on medium heat until the sugar is dissolved then transfer to the bowl of a stand mixer.
  13. Beat on high with the whisk attachment, adding the salt and cream of tartar, until stiff peaks form, about 6 to 7 minutes.
  14. Add the vanilla at the end of the beating and transfer to a piping bag.
  15. Pipe the marshmallow meringue onto the chocolate panna cotta and sprinkle with extra honeygram crumbs, if desired.

6. Chocolate-Dipped Peanut Butter Bites

Chocolate and peanut butter are a match made in heaven, but so are Schär Honeygrams and just about anything else! Enjoy these honeygrams topped with a dollop of peanut butter and dipped in chocolate.

Servings: 12


  • 12 pieces Schär Honeygrams
  • 1 ½ cups creamy peanut butter
  • ½ cup butter, softened
  • 2 ½ cups powdered sugar
  • 3 cups semisweet chocolate chips
  • 2 tablespoons plus 1 teaspoon vegetable shortening, divided
  • ½ cup peanut butter chips


  1. Line a large rimmed baking sheet with parchment paper.
  2. Place a large wire cooling rack on top of the baking sheet.
  3. Combine the peanut butter and butter in a mixing bowl.
  4. Beat smooth then beat in the powdered sugar until smooth.
  5. Roll the peanut butter mixture into 1-inch balls by hand.
  6. Place one peanut butter ball on top of each Schär Honeygram and spread evenly over them.
  7. Melt the chocolate chips and 2 tablespoons shortening together in a double boiler until smooth then let cool for about 5 minutes.
  8. Dip the peanut butter-covered side of each honeygram in the chocolate and place it on a wire rack, letting the excess melted chocolate drip off.
  9. In a small saucepan, melt the peanut butter chips and the remaining shortening and whisk smooth.
  10. Drizzle the peanut butter over the chocolate-covered grahams and cool until the chocolate and peanut butter are set.
  11. Remove the chocolate- and peanut butter-covered honeygrams from the wire rack to serve.