Carmel Heavenlies Recipes

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.

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.

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!