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Preheat oven to 350 degrees; line the bottom and sides of a 8-inch square with foil( release foil works great, if using release foil you don't have to use the cooking spray), coat with cooking spray. In a medium mixing bowl, combine the graham cracker crumbs, the can of sweetened condensed milk and the salt, stir until moistened. Stir in 1 1/2 cups of the sliced almonds; spread mixture evenly in prepared pan (if mixture is very sticky, pat with moistened fingers), sprinkle the other 1/2 cup sliced almonds over the top, patting gently. Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes; cool completely in pan. Remove from pan; peel off foil, and cut into 16 squares with a serrated knife; squares will keep, in an airtight container at room temperture, for 4 to 5 days.
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