Almond Graham Cracker Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk white sugar, brown sugar, butter, and egg together in a large bowl. Stir flour, baking soda, and salt into sugar mixture until batter is just mixed; fold in chocolate chips. Roll dough into 1-inch balls.
• Pour graham cracker crumbs into a resealable bag. Place each dough ball, 1 at a time, into the bag and shake until completely coated in graham cracker crumbs. Arrange coated dough balls on a baking sheet.
• Bake in the preheated oven until cookies are lightly browned on the edges and have 'cracks' in the middle, about 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Layer bottom of the baking sheet with graham cracker crumbs.
• Melt butter in a saucepan over medium heat. Add sugar; cook and stir until dissolved, about 2 minutes. Bring to a boil; cook until a thickened caramel is formed, about 1 minute more. Pour quickly onto the crackers; spread with a spatula. Sprinkle almonds on top.
• Bake in the preheated oven until bubbling and golden brown, 8 to 10 minutes. Turn oven off; open door slightly and let the brittle cool in the oven for 1 hour. Sprinkle salt on top; cool until set, about 1 hour more. Crack into pieces by hand.

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!

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar 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.

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the crackers in a single layer on a rimmed baking sheet so that the baking sheet is completely covered with a solid layer of crackers. Set aside.
• In a medium saucepan, melt the butter with the brown sugar and vanilla. Bring to a gentle boil over medium heat and boil until it starts to thicken, 1 to 2 minutes. Immediately pour the mixture over the crackers in an even layer. Use an offset spatula to spread the mixture all over the crackers. Bake for 5 minutes. Sprinkle the almonds all over, then let cool completely.
• When cool, break apart for a great snack.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
• Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
• Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil; coat with nonstick cooking spray.
• In a medium bowl, combine graham cracker crumbs, sweetened condensed milk, and salt; stir until moistened. Stir in 1 1/2 cups sliced almonds.
• Spread mixture evenly in prepared pan (if mixture is very sticky, pat in with moistened fingers). Sprinkle with remaining 1/2 cup sliced almonds, patting in gently.
• Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in pan.
• Remove from pan; peel off foil, and cut into 16 squares with a serrated knife.