Slivered almonds and flaked coconut are baked on top of a buttery brown sugar layer to make these easy graham breakaways.
What You Need
Original recipe yields 24 servings
12 graham cracker s, broken crosswise in half (24 squares)
1/2 cup butter or margarine
3/4 cup packed brown sugar
1/2 tsp. almond extract
1 cup PLANTERS Slivered Almonds
1 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Heat oven to 350°F.
Arrange grahams in single layer in 15x10x1-inch pan.
Bring butter, sugar and extract to boil in saucepan on medium heat, stirring occasionally; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams. Sprinkle with nuts.
Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with coconut; bake 2 min. Cool completely before breaking into squares.
Looking for something sweet? One serving of this crunchy treat will hit the spot when served with a cold glass of fat free milk.
Combine coconut with zest from 1 lime before sprinkling over mixture in pan.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.