ALMOND GRAHAM CRACKER COOKIES
Our wonderful attendance secretary brought these to school during her week to provide treats. Thank goodness we have 4 minute passing periods because it gave me just enough time to run to the faculty room and grab a few! (I have not made this yet so comments and suggestions are very much appreciated.)
Provided by rickoholic83
Categories Dessert
Time 17m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Line a large (rimmed) cookie sheet with foil.
- Gently cut graham crackers in half. Place in a single layer on foil.
- Melt butter and sugar in a saucepan on medium-high heat. Bring to a rolling boil.
- Add almonds and boil until syrup is bubbly.
- Pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again.
- When slightly cooled, separate with a knife.
Nutrition Facts : Calories 387.8, Fat 25.2, SaturatedFat 10.7, Cholesterol 40.7, Sodium 272.6, Carbohydrate 38.1, Fiber 2.5, Sugar 22.6, Protein 5.1
ALMOND GRAHAM SQUARES
This moist cookie bar is the perfect partner to a glass of milk or a cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 16
Number Of Ingredients 4
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.
ALMOND COCONUT BARS
-Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned. , In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. , Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting.
Nutrition Facts :
ALMOND SQUARES II
A cookie for almond lovers!
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
- Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 34.1 g, Cholesterol 56.2 mg, Fat 21.6 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 10.4 g, Sodium 116.1 mg, Sugar 12.7 g
ALMOND JOY BARS
These are so Yummy! They really do taste like an Almond joy candy bar. I usually make these for Christmas, but I tend to also make them for pot lucks or other family functions. These are a huge hit. Trust me, you will Love them!
Provided by Smile1968
Categories Bar Cookie
Time 40m
Yield 25-30 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine,stir in sugar and graham crackers until all worked in together.
- Pat in the bottom of a 9x13 pan.
- Bake in a 350 degree oven for 10 minutes.
- while the crust is baking, mix the sweetened condensed milk with the coconut until all the coconut is incorporated with the sweetened condensed milk.
- I usually chop the almonds up as the bars cut easier when they are chopped rather than left whole, but that is a personal choice.
- When the crust is out of the oven, spread filling over the crust. Once the filling is spread, sprinkle the toasted almonds over the filling.
- Bake the bars for 20 minutes or until light golden brown.
- Once you take the bars out of the oven, I turn my oven off, sprinkle the chocolate chips over the bars and return to oven for a few minutes until the chips are melted enough to spread with a knife.
- I have found over the years that scoring the bars while the chocolate is still soft, helps when cutting the bars after they have cooled. Other wise when you cut the cooled bars, they don't seem to cut cleanly and neatly. I also cut them into tiny bite size pieces, they are very rich and by cutting them small, they go alot further.
Nutrition Facts : Calories 345.8, Fat 19.6, SaturatedFat 8, Cholesterol 10.8, Sodium 162.1, Carbohydrate 40.9, Fiber 2.4, Sugar 35, Protein 5.7
ALMOND BARS
"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE ALMOND ROCA BAR
My colleague Grace made up these these wonderful gift boxes of goodies including this recipe. These are so good and when I found out how easy they are to make, I was sold! Personally I like to use semi sweet chocolate chips, but that is personal preference. Split you wafers before placing in the pan but fit them tightly together--the grahams that split to approx 1x2 inches are ideal, but cut them to the size you like. After you have made the almond roca and cooled the tray, put it in the freezer for only 10 minutes to really solidify the chocolate. Then remove from freezer and flip the whole tray so you can see where the graham wafer splits are. It is then very easy to just slice gently with a knife and you get perfect cut pieces. I store mine in a tin box in the fridge, but if you have chocoholics they won't last so just put them out on a plate!
Provided by Bergy
Categories Candy
Time 27m
Yield 2 dozen depending on the size of square
Number Of Ingredients 5
Steps:
- Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
- Sprinkle with the almonds and set aside.
- Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
- Pour in a thin stream over the almond/wafer base.
- Place in 350 Oven for 8 minutes until bubbly all over.
- Remove from the oven and sprinkle with Chocolate chips.
- Run the tines of a fork through the chips to spread.
- Set on counter to cool and cut into squares.
Nutrition Facts : Calories 2923.7, Fat 195.8, SaturatedFat 86.6, Cholesterol 244, Sodium 1739, Carbohydrate 292.6, Fiber 22.8, Sugar 214.5, Protein 36.9
SESAME ALMOND SQUARES
A simple to make yummy cookie.I found the recipe in the Good Housekeeping magazine Christmas cookies section December 2005. Note: I think that these cookies would also be good using chocolate graham crackers or drizzling melted chocolate over the tops of cookies.
Provided by Barb G.
Categories Bar Cookie
Time 33m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Preaheat oven to 350 degrees.
- 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.
- 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.
- Spread mixture evenly over graham crackers; sprinkle with almonds and sesame seeds.
- 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.
- Note: my cookies were done in 16 minutes.
- While cookies are still in pan, with knife, IMMEDIATLY cut each graham cracker crosswise in half.
- With metal spatula, transfer cookies to a wire rack to cool.
- Store cookies in tightly covered container, with wax paper between layers,in refrigerator up to 1 month or freeze up to 3 months.
Nutrition Facts : Calories 108.2, Fat 8.4, SaturatedFat 3.9, Cholesterol 15.2, Sodium 62.2, Carbohydrate 7.8, Fiber 0.6, Sugar 5.4, Protein 1.2
PERFECT LEMON SQUARES
These are so easy. Sweet and tangy with a perfect shortbread crust.
Provided by Sierra S
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish.
- Bake in the preheated oven until the crust is golden brown, about 20 minutes.
- While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice; whisk until the sugars have dissolved; pour over the crust.
- Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 30.9 g, Cholesterol 51.3 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 115.7 mg, Sugar 18.4 g
ALMOND GRAHAM CRACKER BARS-ANNETTE'S
Simple but delicious. Make sure you make 2 pans because you won't make it out of the kitchen with any of the first batch left. Recipe is my own.
Provided by Annette W.
Categories Other Snacks
Time 20m
Number Of Ingredients 4
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!
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ALMOND BARS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.6/5 (10)Total Time 40 minsCategory DessertCalories 181 per serving
- Preheat the oven to 325 degrees. Sift together the flour, baking powder and salt and set aside. Cream together the butter and the sugar. Add the egg and the almond extract and then mix until light and fluffy. Slowly add the flour mixture to the butter mixture. Mix until combined.
- Press the dough into the bottom of a well-greased 9x13 pan. Press with your fingers or a pastry roller to smooth the top of the dough. Using a pastry brush, brush a tiny bit of milk across the top of the dough. Sprinkle with sliced almonds and very lightly press them into the top of the dough.
- Bake for 18-20 min, or until just barely beginning to brown around the edges. Do not let the bars brown at all. Let cool in the pan for 5 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes. Carefully transfer the bars to a wire rack to cool completely before icing.
- To make the icing: Add just a tiny bit of milk at a time to the powdered sugar. If the consistency is too thick, it won't drizzle nicely over the bars. If it is too thin, the icing will just melt into the bars. If you are unsure, test a bit of it on the edge of one bar before drizzling the icing over the entire batch.
OUR BEST BARS AND SQUARES RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
- Fudge Brownies. Classic rich and fudgy brownies get a crunchy twist from salted roasted pecans with these yummy squares. Serve them a la mode with a scoop of vanilla ice cream for an extra indulgent treat.
- Strawberry Shortbread Jammy Bars. These shortbread bars are a far better use for classic strawberry jam than your morning toast. Sweet and super-buttery, they offer a taste of summer, anytime of year.
- Butter Tart Bars. Want the flavour of butter tarts in a fraction of the time? These dessert bars are made with a buttery shortbread crust and a sweet layer of maple.
- Confetti Frosted Sugar Cookie Squares. Any recipe starring sprinkles is far more fun than it otherwise would be, like these sugar cookie squares frosted with buttercream.
- Lemon Meringue Squares. These lemon meringue squares are a dressed-up version of a lemon square, and they’re topped with a cooked marshmallow layer for a sweet finish.
- Canadian No-Bake Cheesecake Bars. You don’t even need to turn on the oven to whip up a batch of these no-bake desserts. A red graham cracker base and a few sprinkles make these creamy cheesecake bars celebration-worthy.
- Pumpkin Swirl Cheesecake Squares. Enjoy all the delicious flavour of pumpkin with these eye-catching cheesecake squares guaranteed to wow guests. Get The Recipe.
- Coconut Dream Bars. This marriage between coconut cream and key lime pie is a delicious, dreamy summer dessert. Best of all, the crust is totally no-fuss — made with coconut flour, sugar, butter and flaked coconut.
- No-Bake Chocolate Layered Oat Bars. Wish you could indulge in chocolate everyday? We’ve got you covered with these great-tasting and healthy oatmeal bars made with smooth chocolate, almond butter and an oat-shortbread-cookie base.
- Springtime Strawberry Rhubarb Pie Bars. Is there any other better fruit duo than strawberries and rhubarb? These bright, strawberry rhubarb pie bars are the perfect dish to bring to any summer cookout.
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