Oat 'n' Toffee Grahams
- Servings: 32
Sure to be a favorite recipe with kids and adults alike, add this yummy graham cracker, rolled oats, and chocolate dessert to lunch boxes or keep a plateful handy for an after school treat. The smoky salt flavor of the almonds is a bright contrast to the chocolatey sweetness. The stickiness that makes this treat so delicious is the reason the aluminum foil is so necessary. Use the aluminum foil to lift the snack from the baking pan, then toss the aluminum foil. What a relief not to have to soak or scrub the pan.
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- 12 whole graham crackers (rectangles)
- 1 1/2 cups rolled oats
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 2/3 cup butter, melted
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 1 12-ounce package semisweet chocolate pieces
- 1/2 cup smoke-flavored whole almonds, coarsely chopped
- Aluminum foil
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with aluminum foil, extending aluminum foil beyond edges of pan. Arrange whole graham crackers in a single layer in prepared pan. In a large bowl combine the oats, sugars, and flour. Stir in melted butter, egg, and vanilla until well combined. Spoon over graham crackers and spread evenly to edges of pan to cover graham crackers.
Bake for 20 to 25 minutes or until oat mixture bubbles and is lightly browned on top. Remove from oven and sprinkle with chocolate pieces. Return to oven for 1 minute. Spread melted chocolate over top to cover. Evenly sprinkle with almonds. Cool in pan on a wire rack. Use aluminum foil to lift from pan. Remove aluminum foil. Cut or break into bars. Makes 32 bars.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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