Caramel Crackers

16 +/- whole graham crackers

2-2 1/2 cups miniature marshmallows

3/4 cup brown sugar, firmly packed

3/4 cup butter

1 teaspoon vanilla

1 cup sliced almonds

2 cups shredded coconut

Preheat oven to 350°. Line a jelly roll type pan with foil. Spray the foil evenly with Pam. Arrange crackers in pan, fitting as best you can. Scatter marshmallows evenly over crackers. In a medium size heavy saucepan, bring sugar and butter to a gentle boil. Stir until smooth. Pour the mixture over the marshmallows. Sprinkle with almonds, then coconut. Bake for 14 minutes or until slightly golden. Cool completely then cut into squares.

Presented by: Olivia Sipe, Miss Olivia's Table

Date: 4/2/2014


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