With just a few ingredients, this sweet treat is crispy-crunchy and ooey-gooey. Truly heavenly!
Ingredients
12graham cracker rectangles
3c.mini marshmallows
¾c.unsalted butterchopped
¾c.packed brown sugar
1tsp.cinnamon
1tsp.pure vanilla extract
1c.sliced almonds
1c.flaked coconut
flaky sea salt
Instructions
Preheat oven to 350° F.
Line a 15″ x 10″ pan with parchment paper or foil. Grease foil, if using. Arrange graham crackers in a single layer in the pan. Sprinkle with marshmallows.
In a medium saucepan over medium heat, combine butter and brown sugar. Cook until sugar is completely dissolved, stirring frequently. Remove from heat. Stir in cinnamon and vanilla. Spoon over the graham crackers, spreading evenly. Sprinkle with almonds and coconut, and then a bit of flaky sea salt. Bake for about 15 minutes or until lightly browned. Cool on wire rack.
Use foil or parchment to lift uncut bars from pan. Cut into 3″ squares and then cut each square in half diagonally, making triangular pieces. A pizza cutter wheel works great for this. Store in an airtight container in refrigerator up to 1 week, or freeze for a few months.
Notes
Adapted slightly (Mom increased the marshmallows) from Midwest Living.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.