Almond Coconut Graham Break Aways Recipes

ALMOND COCONUT BARS

Steps:

• In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned. , In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. , Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting.

ALMOND-COCONUT GRAHAM BREAK-AWAYS

Steps:

• 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.

ALMOND GRAHAM CRACKER BARS-ANNETTE'S

Steps:

• 1. Preheat oven to 350°F. line 10x15 jelly roll pan with foil.
• 2. Place 2 sleeves of graham crackers on pan. Remember to take them apart into 4ths. Fit what you can.
• 3. Melt together butter and sugar. Bring to rolling boil for 2 minutes stirring non stop. Spread over crackers. Sprinkle with sliced almonds.
• 4. Bake at 350° for 10 minutes. Enjoy!

CHERRY ALMOND NANAIMO BARS

Steps:

• Base:.
• Melt margarine, sugar, cocoa, vanilla and egg in saucepan over low heat stirring constantly until it begins to thicken.
• Remove from heat and stir in coconut, graham cracker crumbs, and chopped almonds.
• Press into greased 9x9-inch pan.
• Chill 1 hour.
• Filling:.
• Cream butter, cherry juice, and vanilla.
• Gradually beat in, with hand mixer or by hand, icing sugar to make a smooth spreading consistency.
• Stir in chopped cherries.
• Spread evenly over chilled base.
• Chill until firm.
• Topping:.
• Heat chocolate and butter over medium heat until smoothly melted. Drizzle over filling.
• Chill.
• Cut into 30 bars with sharp knife pressing down gently to break the drizzle first then drag to slice.

KETO GRAHAM CRACKERS RECIPE WITH ALMOND FLOUR

Steps:

• Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
• In a large mixing bowl, whisk together almond flour, flaxseed meal, erythritol, cinnamon, and baking soda.
• Make a well in the center and pour the melted butter, beaten egg, and vanilla.
• Stir with a spoon at first and when it starts to be difficult to stir, squeeze the dough with your hands to form a dough ball.
• Place the dough ball in the center of a long piece of parchment paper - about 30 cm/12 inch long.
• Press another long piece of parchment paper on top to flatten the ball into a thick disc and start to roll with a rolling pin.
• Roll until the dough is 0.2 inch/5 mm thick - look at the picture in my post above to see how I roll my dough into a perfect rectangle folding the borders of the piece of parchment paper.
• Using a sharp knife, cut 50 2-inch x 1.5-inch rectangle crackers.
• Prick each cracker with a fork to form rows of 4 holes as seen in my pictures.
• Gently slide an oiled spatula under each cracker to transfer onto the cookie sheet covered with oiled parchment paper. Leave half a thumb of space between each cracker to prevent them from touching each other. You may have to use more than one cookie sheet for baking them all. Bake one sheet at a time, leaving the other cookie sheet on the kitchen countertop at room temperature while the first one bakes.
• Bake in the center rack of the oven until the crackers are golden brown on the side and top.
• Cool on the rack for 10 minutes, then transfer them to a cooling rack to bring to room temperature.
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