Tuesday, December 20, 2016

Caramel Heavenlies

Caramel Heavenlies
12 graham cracker rectangles
2 cups tiny marshmallows
3/4 cup salted butter, cut up
(or use unsalted butter and 1/4 tsp. salt) 

3/4 cup brown sugar
1 tsp. ground cinnamon 
1 tsp. vanilla
1 cup sliced amonds
1 cup flaked coconut
Makes 30.

Preheat oven to 350°. Line a 15x10x1-inch baking pan with foil, letting foil extend over sides by 1 in.; lightly spray with cooking spray. 

Arrange graham crackers in a single layer in the prepared pan; If your pan isn't quite those dimensions you may need to break graham crackers to fit. Sprinkle with marshmallows in an even layer.

In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted, about 2 to 3 minutes. Remove from heat; stir in vanilla.

Spoon butter mixture over marshmallows and graham crackers making sure to get some on all of the graham crackers. Sprinkle with almonds and coconut. 

Bake 10-14 minutes or until the marshmallows and coconut are golden brown. Be careful! You want them cooked enough that the bars caramelize and aren't sticky but not too much so that the top starts burning.

Let them cool. Using foil, lift cookies out of pan. Cut into small triangles; trimming the edges if necessary.

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