1 1/2 stick butter (no substitutes)

1/2 c. sugar

1 c. sliced almonds

2 T. sesame seeds (optional)

Place graham crackers in a jelly roll pan 15 1/2 x 10 1/2 “. This is the only size pan to use because the crackers fit perfectly. Combine the butter and sugar in a pan. Boil for 2 minutes until the mixture begins to thicken. Spread mixture over crackers. Sprinkle with nuts and seeds. Place pan in a 350 degree oven for 15 minutes until the butter bubbles and turns golden. Do not over brown. Cut while still warm. Cool on a wire rack.  Tip: The recipe says butter – no substitutes. I tried a healthier version of butter, trying to make this alittle healthier for me. It didn’t work. I guess they are correct when they say no substitute for butter.

This recipe is from Mom in 2008.

3/4 c. butter (1 1/2 sticks) no substitution, cut up

1/2 c. sugar

1 c. sliced almonds

2 T. sesame seeds

Preheat oven to 350 degrees. Place graham crackers side by side in an ungreased jelly-roll pan 14 1/2 x 10 1/2″. Crackers should cover the entire pan with no spaces in between. In a 1 qt. saucepan, combine butter and sugar. Heat to boiling over medium heat stirring constantly. Boil 2 mins. or until mixture thickens slightly. Spread mixture evenly over graham crackers. Sprinkle with almonds & sesame seeds. Bake 18 mins or until graham crackers brown slightly and butter bubbles turning golden brown. Watch carefully for over browning. While cookies are still in the pan, cut immediately down and crosswise. Transfer to a wire cooling rack with a spatula. Store in a covered container with waxpaper between the layers. These will keep 2 weeks in the refrigerator or 3 months in the freezer.

Makes 2 dozen cookies.

This recipe is from Mom in 2008.