28 graham crackers 28
1 cup unsalted butter 250 mL
1 cup packed brown sugar 250 mL
1 1/2 cup toasted sliced almonds 375 mL

28 graham crackers 28 1 cup unsalted butter 250 mL 1 cup packed brown sugar 250 mL 1 1/2 cup toasted sliced almonds 375 mL

Place graham crackers in single layer on lightly greased 15- x 10- inch (40 x 25 cm) jelly roll pan; set aside.
In saucepan, melt butter over medium heat. (Or in glass bowl, microwave at High for 1 to 2 minutes.) Whisk in brown sugar just until combined. (Do not bring to boil.) Remove from heat; stir in almonds. Spread over crackers.
Bake in centre of 375°F (190°C) oven for 10 minutes or until bubbling. Let cool completely in pan on rack for 10 minutes; cut into squares. (Make-ahead: Bars can be stored in airtight container for up to 3 days.)
Servings-28