RECIPE: Oat 'N' Toffee Grahams
Since I went to visit brand new baby grandson, Jack, I of course needed to take some food to his weary mom and dad for their freezer and I tried this new recipe - its a definite keeper - quite yummy and it makes a lot - always a plus.
OAT 'N' TOFFEE GRAHAMS
BHG June 2008 $400 Prize Tested Recipe Winner
From Susan Campanelli, Kutztown, PA
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 almonds, coarsely chopped
Preheat oven to 350 degrees. Line a 15x10x1 inch baking pan with foil, extending foil beyond edges of pan.
Arrange whole graham crackers in a single layer in pepared pan. In a large bowl, combine 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 foil to lift from pan. Remove foil. Cut or break into bars.
Makes 32 bars.