Ingrédients pour Graham Cracker Caramel Crisps
- 1 package (16-18 full-size graham crackers) or enough to line a 15x10 inch pan
- Miniature Marshmallows
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup slivered almonds
- ½ cup sweetened shredded coconut
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Comment préparer Graham Cracker Caramel Crisps
- Preheat oven to 350°F (175°C).
- Line a 15x10x1-inch jelly roll pan with graham crackers, ensuring they are snugly fitted.
- Evenly distribute 10 ounces of mini marshmallows over the graham crackers.
- In a 2-quart saucepan, combine 1 cup (2 sticks) unsalted butter, 1 ½ cups packed light brown sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract.
- Cook over medium heat, stirring frequently, until the brown sugar is completely dissolved and the butter is melted. The mixture will be smooth and slightly thickened. (about 5-7 minutes)
- Carefully pour the caramel sauce evenly over the marshmallows and graham crackers.
- Sprinkle generously with 1 cup slivered almonds and ½ cup sweetened shredded coconut.
- Bake for 8-12 minutes, or until the top is lightly browned and the marshmallows are puffed and gooey.
- Let the crisps cool completely in the pan before cutting into bars. This allows the caramel to set properly.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
256g
Fat
105g
Carbs
29g
