Saturday, August 20, 2016
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| Caramel Heavenlies |
"These bars are clean to make, chewy and scrumptious. They are nearly too rich to be a cookie. "
Ingredients :
- sixteen graham crackers
- 2 cups miniature marshmallows
- three/four cup butter
- 1 teaspoon vanilla extract
- three/4 cup brown sugar
- 2 cups sliced almonds
- 2 cups flaked coconut
Instructions :
| Prep : 15M | Cook : 48M | Ready in : 30M |
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- Preheat oven to 350 ranges F (one hundred seventy five ranges C). Line a 10x15 inch jellyroll pan with aluminum foil.
- Arrange graham crackers to cover the bottom of the prepared pan. In a small saucepan, combine the butter and brown sugar. Cook over medium warmth, stirring once in a while until smooth. Put off from the warmth and stir in the vanilla. Sprinkle the marshmallows over the graham cracker crust. Pour the butter combination lightly over the graham crackers and marshmallows. Sprinkle the coconut and almonds calmly over the marshmallows.
- Bake for 14 mins within the preheated oven, until coconut and almonds are toasted. Allow the bars to chill absolutely before slicing into triangles. Store at room temperature in an hermetic box.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it frivolously, and make clean-up simpler.
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