ALMOND GRAHAM CRACKER BARS-ANNETTE'S
Simple but delicious. Make sure you make 2 pans because you won't make it out of the kitchen with any of the first batch left. Recipe is my own.
Provided by Annette W.
Categories Other Snacks
Time 20m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350°F. line 10x15 jelly roll pan with foil.
- 2. Place 2 sleeves of graham crackers on pan. Remember to take them apart into 4ths. Fit what you can.
- 3. Melt together butter and sugar. Bring to rolling boil for 2 minutes stirring non stop. Spread over crackers. Sprinkle with sliced almonds.
- 4. Bake at 350° for 10 minutes. Enjoy!
HONEY GRAHAM BARS (NO-BAKE)
If you substitute same amount of cornflakes for the Honey Graham cereal these will taste similar to a Babe Ruth bar, these are really good!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- In a large heavy saucepan over medium heat combine the peanut butter, corn syrup, brown sugar and white sugar; cook stirring until smooth, then add in vanilla.
- Quickly add in the cereal, chocolate chips and peanuts; mix until combined.
- Using hands press the mixture into a 13 x 9-inch dish.
- Cool completely before slicing.
Nutrition Facts : Calories 266.2, Fat 14.2, SaturatedFat 3.7, Sodium 149.3, Carbohydrate 33.8, Fiber 2.1, Sugar 20.5, Protein 6
ALMOND GRAHAM CRACKER COOKIES
Our wonderful attendance secretary brought these to school during her week to provide treats. Thank goodness we have 4 minute passing periods because it gave me just enough time to run to the faculty room and grab a few! (I have not made this yet so comments and suggestions are very much appreciated.)
Provided by rickoholic83
Categories Dessert
Time 17m
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 387.8, Fat 25.2, SaturatedFat 10.7, Cholesterol 40.7, Sodium 272.6, Carbohydrate 38.1, Fiber 2.5, Sugar 22.6, Protein 5.1
HONEY-ALMOND GRAHAM CRACKER BARS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. I love this recipe because it is easy to make and serves many (if the baker doesn't eat it all!) Almonds may be substituted for pecans.
Provided by Sperrol1994
Categories Bar Cookie
Time 25m
Yield 3 dozen bars, 36 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 149.7, Fat 11.5, SaturatedFat 6.2, Cholesterol 28.3, Sodium 51.4, Carbohydrate 11.9, Fiber 0.7, Sugar 9.6, Protein 1.3
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