Chewy Marshmallow Caramel Crisps

_DSC0390Bonfire night at Marika’s last night called for these delectable treats! Graham cracker bars topped with gooey caramel, marshmallow, almonds, and coconut. Yum! Alina’s mom found the recipe in an old cookbook years ago, and we modified it a little bit (i.e. added chocolate, obviously). From start to finish, these buttery bites will take you no longer than 30 minutes to whip up! It’s also such a versatile recipe that you could customize with all sorts of other nuts and toppings.

– 12 honey graham crackers
– 2 cups mini marshmallows
– 3/4 cup firmly packed brown sugar
– 3/4 cup butter
– 1 tsp ground cinnamon
– 1 tsp vanilla extract
– 1 cup sliced or slivered almonds
– 1 cup shredded coconut
– 3/4 cup milk chocolate chips

1. Heat oven to 350 degrees Fahrenheit. Line an ungreased 15x10in baking sheet or dish with the graham crackers and sprinkle the marshmallows evenly over the crackers. In a small saucepan, combine the butter, brown sugar, cinnamon, and vanilla extract over medium-low heat. Stir until the butter is melted and the sugar has dissolved, about 5 minutes.

2. Pour evenly over the crackers and marshmallows, and top with the almonds and coconut. Bake for 10-12 minutes, or until golden brown.

3. Cool completely and cut into bars.




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