Sesame Almond Squares

1. 1

   Preaheat oven to 350 degrees.

2. 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. 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. 4

   Spread mixture evenly over graham crackers; sprinkle with almonds and sesame seeds.

5. 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. 6

   Note: my cookies were done in 16 minutes.

7. 7

   While cookies are still in pan, with knife, IMMEDIATLY cut each graham cracker crosswise in half.

8. 8

   With metal spatula, transfer cookies to a wire rack to cool.

9. 9

   Store cookies in tightly covered container, with wax paper between layers,in refrigerator up to 1 month or freeze up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.