Before I cut these bars into triangles, I usually trim the edges so all the cookies will look the same. My kids love that part since they get to eat the scraps.
12 whole graham crackers
2 cups miniature marshmallows
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup sweetened shredded coconut
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows.
In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla.
Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned, 14-16 minutes. Cool completely in pan on a wire rack.
Using foil, lift out of pan. Cut into triangles; discard foil.
12 whole graham crackers
2 cups miniature marshmallows
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup sweetened shredded coconut
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows.
In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla.
Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned, 14-16 minutes. Cool completely in pan on a wire rack.
Using foil, lift out of pan. Cut into triangles; discard foil.
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