Carmel Heavenlies Food

CARAMEL HEAVENLIES

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows., In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla., Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned,14-16 minutes. Cool completely in pan on a wire rack., Using foil, lift cookies out of pan. Cut into triangles; discard foil.

CARAMEL HEAVENLIES

Steps:

• Preheat oven to 350*F Line a jelly roll baking sheet with non-stick foil. Lay graham crackers on sheet, end to end. Sprinkle marshmallows on top of graham crackers. Set aside. In a saucepan, over medium heat, combine butter, brown sugar and cinnamon for 3 - 5 minutes until butter is melted and sugar is dissolved. Add vanilla and spoon mixture over marshmallows. Sprinkle with almonds and coconut. Bake in over for 14 minutes or until lightly toasted. Cool completely and then slice into squares or triangles. Attempt to not devour the entire pan by yourself!

CARAMEL HEAVENLIES

Steps:

• Line a 15" x 9" x 1" baking pan with foil.
• Place graham crackers in pan; cover with marshmallows.
• In a saucepan over medium heat, cook and stir butter, brown sugar, and cinnamon until the butter is melted and the sugar dissolved.
• Remove from the heat; stir in vanilla.
• Spoon over the marshmallows.
• Sprinkle with almonds and coconut.
• Bake at 350 degrees for 14 to 16 minutes or until browned.
• Cool completely.
• Cut into 2-inch squares, then cut each square in half to form triangles.

CARAMEL HEAVENLIES

Steps:

• Preheat oven to 350 degrees F (175 degrees 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 heat, stirring occasionally until smooth. remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the graham cracker crust. Pour the butter mixture evenly over the graham crackers and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows.
• Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. Allow the bars to cool completely before cutting into triangles. Store at room temperature in an airtight container.

CARMEL HEAVENLIES

Steps:

• 1. Arrange the graham crackers in a single layer on a 10 x 15 x 1 inch baking pan. Sprinkle with the marshmallows.
• 2. Combine butter, brown sugar and cinnamon in saucepan. Cook over medium heat until the brown sugar dissolves, stirring constantly. Remove from heat. Stir in vnilla extract.
• 3. Drizzle over the marshmallows, sprinkle with the almonds and coconut. Bake for 12-14 minutes at 350 degrees or until golden brown.
• 4. Cool in the pan on a wire rack. Cut into 3" squares; cut each square into halves diagonally to form triangles.
• 5. Store in an air tight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.

CARAMEL HEAVENLIES

Steps:

• Preheat oven to 350 degrees F (175 degrees 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 heat, stirring occasionally until smooth. remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the graham cracker crust. Pour the butter mixture evenly over the graham crackers and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows.
• Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. Allow the bars to cool completely before cutting into triangles. Store at room temperature in an airtight container.