Only four ingredients make up these toffee bars loaded with crunchy almonds. "My sister gave me the recipe years ago, and it's still a family favorite," shares Carol Horne, Perth Ontario.
- 12 whole graham crackers
- 1-1/2 cups butter, cubed
- 1 cup packed brown sugar
- 2 cups sliced almonds
- Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, combine butter and brown sugar bring to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds.
- Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely. Yield: 4 dozen.
Originally published as Toffee Crunch Grahams in Quick Cooking September/October 2000, p55
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