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almonds crackers butter extra butter brown sugar honey heavy cream vanilla flaked coconut chocolate chips kosher salt foil
Viewed: 34 - Published at: a year agoIngredients
- 1 cup slivered almonds
- 12 graham crackers
- 34 cup butter, plus
- extra butter, for greasing
- 12 cup brown sugar
- 12 cup honey
- 2 cups heavy cream
- 1 teaspoon vanilla
- 12 cup flaked coconut (optional)
- 34 cup dark chocolate chips
- 14 teaspoon kosher salt (optional)
- Reynolds Wrap Foil
Method
- Preheat oven to 350F.
- Line 15x13 inch jelly roll pan with heavy duty aluminum Reynolds wrap, grease with butter or non-stick spray.
- Toast almonds in a medium skillet until fragrant, set aside.
- Line jelly roll pan with graham crackers and fold aluminum wrap against graham cracker edges.
- Combine butter, brown sugar, honey, and heavy cream in a medium saucepan over medium heat, bring to a boil.
- Remove from heat, stir in vanilla, almonds, and coconut, if desired.
- Pour butter mixture over graham crackers, spreading evenly.
- Bake 10-11 minutes or until bubbly.
- Sprinkle dark chocolate chips over warm bars and allow to stand for 3 minutes.
- With a spatula, spread chocolate over bars.
- Immediately sprinkle with salt, if desired.
- Allow to cool completely, about 30 minutes.
- Break into bars.
- Chill 20 minutes before serving.
