12 graham cracker rectangles
3 Cup mini marshmallows
3/4 Cup butter, cut up
3/4 Cup packed brown sugar
1 tsp. cinnamon
1 tsp. vanilla
1 Cup sliced almonds
1 Cup flaked coconut
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, combine butter and brown sugar. Cook over medium heat 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.
Bake in a 350°F oven 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.
Yield: 30 cookies