Caramel Cherry Graham Crisps
- 12 (2 1/2 x 5 inch) graham crackers
- 2 c. miniature marshmallows
- 3/4 c. firmly packed light brown sugar
- 3/4 c. butter or margarine
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 3/4 c. chopped pecans
- 3/4 c. chopped candied cherries
- 3/4 c. coconut (not fresh or frozen)
- Preheat oven to 350 degrees. Place the graham crackers in a 10x15x1 inch jelly roll pan. Sprinkle the marshmallows over the crackers. Combine the brown sugar, butter, and cinnamon in a small saucepan. Heat until the sugar is dissolved and the butter has melted. Remove from the heat. Stir in the vanilla extract. Pour this mixture over the crackers and marshmallows. Combine the pecans, cherries, and coconut. Sprinkle on top of caramel mixture. Bake for about 5 minutes or until the topping is bubbly and the marshmallows begin to melt. Remove from the oven and place on a rack to cool. Cut into small squares.
graham crackers, marshmallows, brown sugar, butter, ground cinnamon, vanilla extract, pecans, candied cherries, coconut
Taken from www.cookbooks.com/Recipe-Details.aspx?id=107683 (may not work)