CARAMEL HEAVENLIES
Make and share this Caramel Heavenlies recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 31m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- Line a 15" x 9" x 1" baking pan with foil.
- Place graham crackers in pan; cover with marshmallows.
- In a saucepan over medium heat, cook and stir butter, brown sugar, and cinnamon until the butter is melted and the sugar dissolved.
- Remove from the heat; stir in vanilla.
- Spoon over the marshmallows.
- Sprinkle with almonds and coconut.
- Bake at 350 degrees for 14 to 16 minutes or until browned.
- Cool completely.
- Cut into 2-inch squares, then cut each square in half to form triangles.
CARAMEL HEAVENLIES
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F Line a jelly roll baking sheet with non-stick foil. Lay graham crackers on sheet, end to end. Sprinkle marshmallows on top of graham crackers. Set aside. In a saucepan, over medium heat, combine butter, brown sugar and cinnamon for 3 - 5 minutes until butter is melted and sugar is dissolved. Add vanilla and spoon mixture over marshmallows. Sprinkle with almonds and coconut. Bake in over for 14 minutes or until lightly toasted. Cool completely and then slice into squares or triangles. Attempt to not devour the entire pan by yourself!
CARMEL HEAVENLIES
This is a delightful special occasion cookie. The recipe was given to me by my good friend Michelle Bunker. We attended a party at their home, and there was no end to the lovely refreshments. I had not had something like this before, and I quite liked it! My family also thought this was a recipe we would like. Thanks Michelle!
Provided by Amy Alusa
Categories Cookies
Time 30m
Number Of Ingredients 8
Steps:
- 1. Arrange the graham crackers in a single layer on a 10 x 15 x 1 inch baking pan. Sprinkle with the marshmallows.
- 2. Combine butter, brown sugar and cinnamon in saucepan. Cook over medium heat until the brown sugar dissolves, stirring constantly. Remove from heat. Stir in vnilla extract.
- 3. Drizzle over the marshmallows, sprinkle with the almonds and coconut. Bake for 12-14 minutes at 350 degrees or until golden brown.
- 4. Cool in the pan on a wire rack. Cut into 3" squares; cut each square into halves diagonally to form triangles.
- 5. Store in an air tight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
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- Line a 15x10x1-inch pan with parchment paper or foil. Grease foil, if using. Arrange graham crackers in a single layer in the pan. Sprinkle with marshmallows.
- In a medium 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 the graham crackers, spreading evenly. Sprinkle with almonds and coconut.
- Bake in a 350 degree F oven about 15 minutes or until lightly browned. Cool on wire rack. Use foil or parchment to lift uncut bars from pan. Cut into 3-inch squares; cut each square in half diagonally.
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- Line a 15″ x 10″ pan with parchment paper or foil. Grease foil, if using. Arrange graham crackers in a single layer in the pan. Sprinkle with marshmallows.
- In a medium saucepan over medium heat, combine butter and brown sugar. Cook until sugar is completely dissolved, stirring frequently. Remove from heat. Stir in cinnamon and vanilla. Spoon over the graham crackers, spreading evenly. Sprinkle with almonds and coconut, and then a bit of flaky sea salt. Bake for about 15 minutes or until lightly browned. Cool on wire rack.
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