- 12 whole graham crackers
- 2 cups miniature marshmallows
- 3/4 cup salted butter (see Note)
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- 1 cup coconut flakes
Adapted from the-girl-who-ate-everything.com
1.Preheat oven to 350°. Line a 15x10x1-in. 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.
2.In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted, about 2 -3 minutes. Remove from heat; stir in vanilla and ¼ teaspon salt if using unsalted butter.
3.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 (mine only took 10) 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.
4.Let them cool. Using foil, lift cookies out of pan. Cut into small triangles; trimming the edges if necessary.
Salted butter usually has about ¼ teaspoon of salt per 4 ounces so if you are using unsalted butter just stir in a heaping ¼ teaspoon of salt into the butter mixture before pouring it over the graham crackers. It just gives it that sweet and salty taste. You could also just sprinkle some salt on top after they're done.
Source: Taste of Home