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Sesame Almond Squares

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“A simple to make yummy cookie.I found the recipe in the Good Housekeeping magazine Christmas cookies section December 2005. Note: I think that these cookies would also be good using chocolate graham crackers or drizzling melted chocolate over the tops of cookies.”
READY IN:
33mins
YIELD:
24 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preaheat oven to 350 degrees.
  2. Place graham crackers side by side in ungreased jelly roll pan,(Make sure to use pan size called for; Crackers should cover entire pan with NO spaces in between) I lined the pan with release foil, this way the graham crackers fit really good in the pan.
  3. In a 1-quart saucepan, combine butter and sugar; heat to boiling over medium-low heat, stirring occasionally, Boil 2 minutes or until mixture thickens slightly.
  4. Spread mixture evenly over graham crackers; sprinkle with almonds and sesame seeds.
  5. Bake 18 to 19 minutes or until graham crackers are slightly brown and butter bubbles and turns golden; WATCH CAREFULLY during the last 2 to 3 minutes of baking to make sure graham crackers do not over brown.
  6. Note: my cookies were done in 16 minutes.
  7. While cookies are still in pan, with knife, IMMEDIATLY cut each graham cracker crosswise in half.
  8. With metal spatula, transfer cookies to a wire rack to cool.
  9. Store cookies in tightly covered container, with wax paper between layers,in refrigerator up to 1 month or freeze up to 3 months.

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