Graham cracker squares (enough to cover a cookie sheet)
1 cup (2 sticks/8 oz./225g) butter
1 cup light brown sugar
1 cup sliced almonds
Preheat oven to 350 degrees F/180 degrees C.
Place crackers on a non-greased rimmed cookie sheet.
Microwave butter and sugar in a glass bowl or measuring cup. Remove, stir until thickened and well blended. Pour over crackers, spread evenly, sprinkle with sliced almonds.
Bake for 6 minutes or until golden brown and bubbly.
Cool, then break-away in whatever size you like. Store in airtight container in refrigerator
Note: Storing in the refrigerator keeps them crisp.
Makes 26-30 pieces.
Source: Adapted from graham cracker recipie
Submitted By: Tina Perret
Date: June 10, 2007