Caramel Heavenlies

• 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

1. Preheat oven to 350u0b0. 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.
2. 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.
3. Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake 14-16 minutes or until browned. Cool completely in pan on a wire rack.
4. Using foil, lift cookies out of pan. Cut into triangles; discard foil.

graham crackers, marshmallows, butter, brown sugar, ground cinnamon, vanilla, almonds, coconut

Taken from www.tasteofhome.com/recipes/caramel-heavenlies/ (may not work)