Graham Cracker Caramel Crisps

Tuesday, October 22, 2013

I’ve given you a couple of my favorite savory tailgating recipes like the sausage cheese balls and the hot cereal mix, but I have yet to post the perfect sweet tailgating treat. And, you know I’m all about the sweet!

The first time I made these were for a care package for my now husband who was away at training while we were dating. I think they at least ensured the long distance commitment if not more. They are that good! Did I mention how easy they are?!? Keep these ingredients handy, because you will be reaching for this recipe again and again!


Lay out your graham crackers as closely packed as possible, so they get covered in the gooey goodness. A few extra marshmallows never hurts!


The melting butter, brown sugar, cinnamon, and vanilla will get your mouth watering.


Pour on that caramel mixture and top with almonds and coconut. You barely even know those graham crackers are there!


Let it bake until lightly browned and extra gooey.


Slice into delightful bars.


And watch them disappear!


Graham Cracker Caramel Crisps

(from Land O Lakes Treasury of County Recipes)

  • 12 double graham crackers
  • 2 cups Miniature marshmallows
  • 3/4 cups butter
  • 3/4 cups firmly packed brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 cup sliced almonds
  • 1 cup flaked coconut

Heat oven to 350 degrees. Line a 15”x10”x1” jelly roll pan with graham crackers. Sprinkle marshmallows evenly over crackers. In a 2 quart saucepan combine butter, brown sugar, cinnamon, and vanilla. Cook over medium heat, stirring constantly, until brown sugar is dissolved and butter is melted. Pour evenly over crackers and marshmallows. Sprinkle with almonds and coconut. Bake for 8 to 12 minutes or until lightly browned. Cool completely and cut into bars.

(Store in an air tight container with wax paper between the layers.)

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