Saturday, November 26, 2011

Toffee Crunch Cookies


1 package graham crackers
1¼ cups butter
1¼ cups brown sugar
2½ cups sliced almonds


Preheat oven to 400 F. Butter a 15-by-11-inch cookie sheet. Line with whole graham crackers. Melt butter and sugar together in a heavy pot and bring to aboil. Pour the butter/sugar mixture over crackers. Sprinkle with almonds.
Bake 8 minutes, or until bubbling on top. Cool slightly, cut into rectangles and remove from the cookie sheets. Cool on wire racks. Cut in half.
Recipe courtesy Globe and Mail

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