12 whole graham crackers
2 c mini marshmallows
3/4 c butter, cubed
3/4 c brown sugar
1 t ground cinnamon
1 t. vanilla extract
1 c sliced almonds
1 c sweetened shredded coconut
1. Preheat oven to 350. Line a 15x10x1 in baking pan with foil, letting foil extend over sides by 1 in. Lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows.
2. In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat;stir in vanilla.
3. Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned, 14-16 minutes. Cool complete in pan on a wire rack.
4. Using foil, lift cookies out of pan. Cut into triangles; discard foil.
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