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.

• Ready In: 25 mins
• Serves: 36
• Yields: 3 dozen bars

Ingredients

• 1  cup  slivered almonds
• 12  graham crackers
• 3⁄4 cup butter, plus
•  extra butter, for greasing
• 1⁄2 cup brown sugar
• 1⁄2 cup honey
• 2  cups heavy cream
• 1  teaspoon vanilla
• 1⁄2 cup flaked coconut (optional)
• 3⁄4 cup  dark chocolate chips
• 1⁄4 teaspoon kosher salt (optional)
•  Reynolds Wrap Foil

Directions

1. Preheat oven to 350°F.
2. Line 15x13 inch jelly roll pan with heavy duty aluminum Reynolds wrap, grease with butter or non-stick spray.
3. Toast almonds in a medium skillet until fragrant, set aside.
4. Line jelly roll pan with graham crackers and fold aluminum wrap against graham cracker edges.
5. 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.
6. Pour butter mixture over graham crackers, spreading evenly. Bake 10-11 minutes or until bubbly.
7. 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.
8. Allow to cool completely, about 30 minutes.
9. Break into bars. Chill 20 minutes before serving.