Recipe By Anonymous
Rating
Published Jun 7th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 48 bars Calories 113.6

These bars are easy to make, chewy and delicious. They are almost too rich to be a cookie.

Recipe Ingredients

  • 16 graham crackers
  • 2 cups miniature marshmallows
  • ¾ cup butter
  • 1 teaspoon vanilla extract
  • ¾ cup brown sugar
  • 2 cups sliced almonds
  • 2 cups flaked coconut

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with aluminum foil.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 113.6
  • Carbohydrate 10.4 g
  • Cholesterol 7.6 mg
  • Fat 7.9 g
  • Fiber 1.2 g
  • Protein 1.5 g
  • Saturated Fat 4.3 g
  • Sodium 52.8 mg
  • Sugar 6.5 g

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Reviews

  1. This was amazing! I used a regular baking dish and no foil. I sprinkled chocolate chips before I topped with coconut. This taste just like a samoa girl scout cookie BUT even better!!
  2. I followed all the directions but it just wasnt a very pretty desert.
  3. These are so easy to make. I follow the recipe until I get to the coconut and the almonds. I just eyeball until covered sufficiently. I've made this the last two Christmas's and my guests think they are truly "heavenly".
  4. These were very sweet but not in a bad way. I would call these a candy. One must spray the foil or you won't be able to get these off of the foil. I found these to gooey and sticky to cut I broke into random pieces.
  5. mmmm i love these! i use this recipe all the time with different variations as well. the most popular so far has been the addition of peanut butter chips with the marshmallows and the substitution of dry roasted peanuts for the almonds:) i always use a full cup of butter and brown sugar for the - Read more ...
  6. I love these...they're sooooo good! I made them a long time ago and then lost the recipe. They're a cinch to make but very sticky. This time I had the benefit of the review posts to learn that you MUST thoroughly coat the foil-lined pan with non-stick spray. It makes a world of difference!!!
  7. I've tried several different recipes to use up graham crackers that had been around a while at my job. This one is the best! Everyone loves it and those that bake always ask for the recipe. I increased the marshmallows to 4 cups and the brown sugar and butter to 1 cup. Once out of - Read more ...
  8. Everyone loved these. I used melted caramel candies instead of butter and sugar and these tasted amazing. I have a bag of them in the freezer now to top ice cream or just snack on when guests pop by.
  9. This is an easy, chewy and delicious cookie! However, I did have to make a couple of adjustments to the amount of ingredients for my cookies to hold together well. I doubled the amount of marshmallows from 2 cups to 4 cups and I also cut the almonds in half from 2 cups to 1 - Read more ...
  10. I make these at Christmas time to give as gifts along with other goodies. My whole family loves them and they are devoured within minutes. My only tip is that spraying the foil with a non-stick spray before putting the graham crackers on helps keep everything from sticking when you try and cut them up. - Read more ...
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