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Sesame Almond Squares
Time: 33 mins
Ingredients
- 12 graham crackers (5-inch By 2 1/2-inch each)
- 3/4 cup butter, cut up (1 1/2 sticks)
- 1/2 cup sugar
- 1 cup sliced almonds
- 2 tablespoons sesame seeds
Directions
- 1 Preaheat oven to 350 degrees.
- 2 Place graham crackers side by side in ungreased jelly roll pan,(Make sure to use pan size called for; Crackers should cover entire pan with NO spaces in between) I lined the pan with release foil, this way the graham crackers fit really good in the pan.
- 3 In a 1-quart saucepan, combine butter and sugar; heat to boiling over medium-low heat, stirring occasionally, Boil 2 minutes or until mixture thickens slightly.
- 4 Spread mixture evenly over graham crackers; sprinkle with almonds and sesame seeds.
- 5 Bake 18 to 19 minutes or until graham crackers are slightly brown and butter bubbles and turns golden; WATCH CAREFULLY during the last 2 to 3 minutes of baking to make sure graham crackers do not over brown.
- 6 Note: my cookies were done in 16 minutes.
- 7 While cookies are still in pan, with knife, IMMEDIATLY cut each graham cracker crosswise in half.
- 8 With metal spatula, transfer cookies to a wire rack to cool.
- 9 Store cookies in tightly covered container, with wax paper between layers,in refrigerator up to 1 month or freeze up to 3 months.
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