Almond Graham Cracker Bars Annettes Food

ALMOND GRAHAM SQUARES

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil; coat with nonstick cooking spray.
• In a medium bowl, combine graham cracker crumbs, sweetened condensed milk, and salt; stir until moistened. Stir in 1 1/2 cups sliced almonds.
• Spread mixture evenly in prepared pan (if mixture is very sticky, pat in with moistened fingers). Sprinkle with remaining 1/2 cup sliced almonds, patting in gently.
• Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in pan.
• Remove from pan; peel off foil, and cut into 16 squares with a serrated knife.

ALMOND GRAHAM CRACKER COOKIES

Steps:

• Line a large (rimmed) cookie sheet with foil.
• Gently cut graham crackers in half. Place in a single layer on foil.
• Melt butter and sugar in a saucepan on medium-high heat. Bring to a rolling boil.
• Add almonds and boil until syrup is bubbly.
• Pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again.
• When slightly cooled, separate with a knife.

GRAHAM-CRACKER BARS

Steps:

• Preheat oven to 350°F.
• In oven melt butter in a 9x13 pan. Sprinkle graham cracker crumbs over margarine.
• Pour condensed milk evenly over crumbs.
• Top evenly with chocolate and butterscotch chips.
• Sprinkle coconut over all and press down gently.
• Bake 25 minutes or until lightly browned.
• Cool thoroughly before cutting.
• Store at room temperature.

CHOCOLATE ALMOND ROCA BAR

Steps:

• Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
• Sprinkle with the almonds and set aside.
• Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
• Pour in a thin stream over the almond/wafer base.
• Place in 350 Oven for 8 minutes until bubbly all over.
• Remove from the oven and sprinkle with Chocolate chips.
• Run the tines of a fork through the chips to spread.
• Set on counter to cool and cut into squares.

HONEY-ALMOND GRAHAM CRACKER BARS #RSC

Steps:

• Preheat oven to 350°F.
• Line 15x13 inch jelly roll pan with heavy duty aluminum Reynolds wrap, grease with butter or non-stick spray.
• Toast almonds in a medium skillet until fragrant, set aside.
• Line jelly roll pan with graham crackers and fold aluminum wrap against graham cracker edges.
• Combine butter, brown sugar, honey, and heavy cream in a medium saucepan over medium heat, bring to a boil. Remove from heat, stir in vanilla, almonds, and coconut, if desired.
• Pour butter mixture over graham crackers, spreading evenly. Bake 10-11 minutes or until bubbly.
• Sprinkle dark chocolate chips over warm bars and allow to stand for 3 minutes. With a spatula, spread chocolate over bars. Immediately sprinkle with salt, if desired.
• Allow to cool completely, about 30 minutes.
• Break into bars. Chill 20 minutes before serving.

ALMOND GRAHAM CRACKER BARS-ANNETTE'S

Steps:

• Preheat oven to 350°F. line 10x15 jelly roll pan with foil.
• Place 2 sleeves of graham crackers on pan. Remember to take them apart into 4ths. Fit what you can.
• Melt together butter and sugar. Bring to rolling boil for 2 minutes stirring non stop. Spread over crackers. Sprinkle with sliced almonds.
• Bake at 350° for 10 minutes. Enjoy!