Carmel Heavenlies

Caramel Heavenlies

Graham crackers form the base of this cookie with Layers of marshmallows, nuts, and coconut.

Ingredients:

12 graham cracker rectangles

2 cups tiny marshmallows

3/4 cup butter, cut up

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla

1 cup sliced almonds

1 cup flaked coconut

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Directions:

Line a 15 x 10 x 1 inch baking pan with parchment paper or foil. Grease foil, if using. Arrange graham crackers in a single layer in pan. Sprinkle with marshmallows.

In saucepan, combine butter and brown sugar. Cook over medium heat until sugar is completely dissolved, stirring frequently. Remove from heat. Stir in cinnamon and vanilla. Spoon over crackers, spreading evenly. Sprinkle with almonds and coconut.

Bake in a 350 oven 15 minutes or until lightly browned. Cool in pan on wire rack. Use parchment or foil to lift uncut bars from pan. Cut into 3 inch squares; cut in each in half diagonally. Store in an airtight container in refrigerator up to 1 week. Makes 30 cookies