Honey-Almond Graham Cracker Bars #RSC
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
3 dozen bars
- Serves:
- 36
ingredients
- 236.59 ml slivered almonds
- 12 graham crackers
- 177.44 ml butter, plus
- extra butter, for greasing
- 118.29 ml brown sugar
- 118.29 ml honey
- 473.18 ml heavy cream
- 4.92 ml vanilla
- 118.29 ml flaked coconut (optional)
- 177.44 ml dark chocolate chips
- 1.23 ml kosher salt (optional)
- Reynolds Wrap Foil
directions
- 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.
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