CARAMEL HEAVENLIES

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

12 double graham cracker
2 cups miniature marshmallows
3/4 cup butter
3/4 cup brown sugar — firmly packed
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup sliced almonds
1 cup flaked coconut

Preheat oven to 350 degrees. Arrange graham crackers in single layer in 15 1/2 X 10 1/2 inch jelly-roll pan. Sprinkle with marshmallows.

Combine butter, brown sugar, and cinnamon in sauce pan (microwave oven) and heat, stirring constantly until sugar is dissolved. Remove from heat – stir in Vanilla. Spoon evenly over marshmallows; sprinkle with almonds and coconut. Bake 12 to 14 minutes until lightly browned. Cool in pan on wire rack. Cut in 3 inch squares and then cut in half to make triangles. Refrigerate in air tight container up to 2 weeks. Freeze up to 3 months.

Description:
“Cookies”
Yield: “2 1/2 dozen”


Per Serving (excluding unknown items): 2710 Calories; 214g Fat (68.5% calories from fat); 32g Protein; 190g Carbohydrate; 11g Dietary Fiber; 373mg Cholesterol; 1493mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 41 Fat; 10 Other Carbohydrates.

NOTES: From Senator Denton’s office when John worked there. Elaine Wiggins

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