This caramel heavenlies recipe makes a quick and easy coconut, marshmallow and almonds cookie that is so delicious you’ll have trouble eating just one!
Caramel Heavenlies Recipe
12 full size graham crackers (4 3/4 in. by 2 1/2 in.)
2 cups mini marshmallows
3/4 cup butter or margarine
3/4 cup brown sugar, packed
1 tsp. ground cinnamon*
1 tsp. vanilla
1 cup sliced almonds or any chopped nut
1 cup flaked coconut
Line a 15 x 10 x 1 inch pan with foil. Lay graham crackers in the pan so they are touching. Sprinkle with marshmallows. In a saucepan, melt butter, sugar and cinnamon together until sugar is dissolved. Remove from heat and stir in vanilla. Drizzle over marshmallows. Sprinkle with nuts and coconut. Bake at 350 degrees for 14-16 minutes or until lightly brown. Cool. Then cut into squares or pieces.
- *I used cinnamon grahams so I didn’t add the cinnamon in the recipe. Saved me one little step.
- I didn’t measure the marshmallows but just sprinkled them on so they covered the crackers within about 1/4-1/2 inch of the edge.
- Make sure the foil you bake it on has the edge slightly raised all around the edges and that you don’t sprinkle and pour the things right up to the edge of the grahams. They tend to melt and spread some in baking so by doing these two things they don’t spread all over as bad.
- These were almost easier to make then Rice Krispy treats, especially after the first time.
Warning : ) These caramel heavenlies cookies are to die for. This is one of those recipes where you can’t just eat one, so if you are on a diet don’t even go near them. I usually have pretty good self control when it comes to cookies but I embarrassed myself by eating about 8 of these at one sitting! I couldn’t believe I did that!
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