Almond Graham Squares
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Everyday Food, September 2005
- Prep Time 10 minutes
- Total Time 2 hours
- Yield Makes 16
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Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 can (14 ounces) sweetened condensed milk
- 1/4 teaspoon salt
- 2 cups sliced almonds
Directions
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Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil; coat with nonstick cooking spray.
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In a medium bowl, combine graham cracker crumbs, sweetened condensed milk, and salt; stir until moistened. Stir in 1 1/2 cups sliced almonds.
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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.
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Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in pan.
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Remove from pan; peel off foil, and cut into 16 squares with a serrated knife.
Cook's Note
Squares will keep, in an airtight container at room temperature, for 4 to 5 days.
I ground the graham crackers down to flour. They came out like a dream! Yum!
I added ghirardelli semi-sweet chocolate chips and shredded coconut on top. I also used ground almonds to make the recipe go a little further. I baked for 15 minutes, inverted the pan, another 10 minutes, 4 more, 3 1/2 more minutes and another 3 ish. I was concerned about over cooking as one person mentioned. I have a small catering business. I love how simple this recipe is, and with such few ingredients. Delish!
Used chocolate chips and marshmallows on top. Super sweet, but my kids love them - like s'mores.
Easy, nice flavor, but didn't knock my socks off. I baked for 35 minutes and wish I had checked them earlier. Will likely choose a different recipe next time.
I couldn't find almonds so I used ground walnuts instead and I added 1/2 cup dried cranberries. I topped the top with ground walnuts and cranberries and baked them. Everyone raved about them at parties and I honestly liked them better this way.
A. Benitez