12 DOUBLE GRAHAM CRACKERS
2 CUPS MINIATURE MARSHMALLOWS
¾ CUP BUTTER
¾ CUP BROWN SUGAR
1 TEASPOON CINNAMON
1 TEASPOON VANILLA
1 CUP SLICED ALMONDS
1 CUP FLAKED COCONUT
Arrange graham crackers in a single layer in a 10x15 inch jelly roll pan. Sprinkle with marshmallows.
Combine the butter, brown sugar, and cinnamon in a saucepan. Cook over medium heat until the brown sugar dissolves, stirring constantly. Remove from heat. Stir in the vanilla. Drizzle over the marshmallows; sprinkle with the almonds and coconut.
Bake at 350° for 12-14 minutes or until light brown. Cool in pan on a wire rack. Cut into 3-inch squares; cut each square into halves to form triangles.
Store in airtight container in refrigerator for up to 2 weeks or freeze for up to 3 months.
Teaching Notes: If bars become too hard to remove from pan. Return pan to oven for 30 seconds to a minute to soften. Once you get a corner lifted up, you will be able to easily cut between the squares. I usually cut them in squares first then remove from pan and cut 1 or two times more to create medium or small triangles. The small triangles are great bite sized treats.