These Caramel Heavenlies have layers of graham cracker, cinnamon, caramel, coconut, marshmallows, and almonds. A quick dessert for get togethers.
I know, I know. I’m on a graham cracker kick lately. Baking is therapy to me and…lately I’ve been baking a lot. I feel like a single mom since I saw my hubby – no exaggerating, for a total of an hour this week because of his intense MBA program. In the one hour that I did see him, he was in the kitchen and stole one of these off the plate before I had taken a picture of them.
“I hope you ate an ugly one,” I said. Because what you don’t know about food bloggers is that every recipe has an imaginary beauty contest after it’s completed. Every slice is analyzed. Some are beautifully symmetric. Some have an ugly side. Sometimes a whole cake will be sacrificed to cut a beautiful piece (the scraps always find a home). I felt kind of bad chastising my husband for eating one when I devoured the whole plate the next day.
Hey, I’m in survival mode and as CEO of the household right now, I’m paying myself in Caramel Heavenlies. You might feel my pain more if I could share all of the crazy things that really happen in my life but most of them don’t coincide with food. Between these and DVR-ed Real Housewives episodes, I’ll make it through. Judge away.As you can see my pan measured slightly bigger than a 15X10 pan so I broke some graham crackers to fit the edges. This isn’t necessary; the crackers don’t have to touch the edge of the pan. Also, make sure you pour the butter mixture over every part of the graham crackers. If graham crackers are left exposed, from experience they will burn. You guys. These are sweet, chewy, coconut-y, and cinnamon-y. Little pieces of heaven.
- 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
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.
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 1/4 teaspon salt if using unsalted butter.
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.
Let them cool. Using foil, lift cookies out of pan. Cut into small triangles; trimming the edges if necessary.
Salted butter usually has about 1/4 teaspoon of salt per 4 ounces so if you are using unsalted butter just stir in a heaping 1/4 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
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