Cinnamon crunch bars
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Cinnamon graham crackers | |
| =-2 1/2 x 4 3/4-inches | ||
| 2 | cups | Walnuts; finely chopped |
| 1 | cup | Butter |
| 1 | cup | Brown sugar, packed |
| ½ | teaspoon | Ground cinnamon |
Directions
Recipe by: Country Folk Art Magazine, December 1994 Preheat the oven to 400 degrees; grease a 10 x 15-inch jelly roll pan.
Arrange the graham crackers in a single layer with the sides touching in the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a heavy small saucepan, combine the butter, brown sugar and cinnamon.
Stirring constantly, cook over medium heat until the sugar dissolves and the mixture begins to boil. Continue to boil the syrup for 3 minutes longer without stirring; pour over the crackers. Bake for 8 to 10 minutes, or until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces. Store in an airtight container. Makes 1½ pounds.
Penny Halsey (ATBN65B). Recipe From: Quick Gifts of Good Taste, Leisure Arts, 1994.
Posted to Bakery-Shoppe Digest by angstrom@... (Angela L Gilliland) on Apr 12, 1998