Here's another fun holiday recipe that is a bit different than what you may or I may be used to around Christmas time. These toffee grahams are a cross between cookie and candy. I love the sweet and salty combination and the crunch of these treats.
The original recipe called for smoked almonds, but I only had smoked pecans on hand and it still turned out wonderful! I prefer to use salted butter so the grahams aren't cloyingly sweet. In addition, I've been out of white sugar for a while and using all brown sugar did not seem to affect the taste either.
OAT 'N' TOFFEE GRAHAMS
adapted from Better Homes & Gardens
12 whole graham crackers (rectangles)1-1/2 cups rolled oats
3/4 cup sugar
3/4 cup packed brown sugar
3 Tbsp. all-purpose flour
2/3 cup butter, melted
1 egg, lightly beaten
1 tsp. vanilla extract
1 12-oz. pkg. semisweet chocolate pieces/chips
1/2 cup smoke-flavored whole almonds, coarsely chopped (I only had smoked pecans)
Preheat oven to 350 degrees F.
Line a 15x10x1-inch baking pan with foil, extending 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 (or until chocolate has melted somewhat to become easier to spread). Spread melted chocolate over top to cover. Evenly sprinkle with almonds/pecans. Cool in pan on a wire rack.
Use foil to lift from pan. Remove foil. Cut or break into bars.
Makes 32 bars. Store in the refrigerator in a container that has waxed paper or parchment paper between the graham crackers. I absolutely LOVED them the second day after they had been stored in the refrigerator.