Caramel Heavenlies
Before I cut these bars into triangles, I usually trim the edges so all the cookies look the same. My husband and daughter love this part because they get to eat the "scraps." —Dawn Burns, Lake St. Louis, Missouri
Ingredients
- 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
Reviews
If I made this again, I would reduce the butter by half, it was too greasy for me. Taste was ok but not good enough to make again.
These are fantastic! Will be a regular addition to my Christmas Cookie list.
Discustingly good...and EASY to make!!
I fixed these when they first appeared in TOH. They were a hit!
I used 2 cups of chopped pecans and about 2 cups of marshmallows. They are delicious!
I have made these many times since they appeared in the Taste of Home magazine. They are quick, easy and never fail. I will advise measuring the interior of your pan. I have two pans sold as 15x10. One measures 15x10 on the interior and one measures 15x10 on the exterior which makes it smaller. I like to use my (larger) 15x10 pan and increase the butter and sugar to 1 cup each.
I have made Carmel Heavenlies many times. The first time was when I received "Taste of Home" magazine. I took them to a bake sale and included the recipe . Was a great hit..
Tastes OK but is very messy and crumblyWould not make again
A very rich dessert. My grandmother has had a recipe for something similar with graham crackers, the butter sauce and sliced almonds baked like this one that my family has always loved. This one is has the added coconut, marshmallows and cinnamon. I will make it again.
These are easy and very yummy,,I always spray the foil with pam.They are always a hit