Monday, December 16, 2013
Triangle Delights - SRC
Need another recipe for a cookie exchange, party, potluck, to give away to friends or neighbors, or just for dessert tonight? Wow, Christmas season is just so busy, right???
Look no further. This one will blow your socks off.
And it's ridiculously simple, which makes it even better.
For my Secret Recipe Club assignment this month, I had the pleasure of browsing through Adventures in All Things Food,, where Andrea has tons of great recipes, three adorable children, and a huge, beautiful farm. Oh, and she also has a craft section and does frequent give-aways. Awesome!
While I was tempted by many recipes, including her Challah Bread and this amazing Chocolate Espresso Bundt Cake, I just couldn't resist trying a cookie which Andrea said was one of her favorites from childhood.
What do you get when you combine graham crackers and a simple sauce of butter and brown sugar with a hint of cinnamon and vanilla with coconut, almonds, and chocolate chips????
A pan of pure deliciousness, that's what.
I took a big plate of these luscious goodies to our homeschool co-op Christmas party, and they were devoured in minutes. Frankly, I was disappointed. Even though I had saved several at home, I was hoping to have a few left over. I just could not get enough of them.
They're like a combination of Hello Dolly Bars and Toffee, both of which are huge favorites of mine. I altered the recipe only slightly, adding a half cup more marshmallows because I thought it just didn't look like enough.
These are going into the *BEST* and *MUST MAKE* categories for me. Thanks so much, Andrea!
2 sleeves of graham crackers (all may not be used)
3 1/2 cups mini marshmallows
1 cup butter
1 cup brown sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
1 cup shredded coconut
1 cup sliced or chopped almonds
1 cup semi-sweet chocolate chips
Preheat oven to 350°.
Line a rimmed cookie sheet or jelly-roll pan with parchment paper, then place graham crackers in a single layer on the bottom of the pan. Cover with marshmallows.
In a medium saucepan over medium heat, combine butter, brown sugar, and cinnamon and stir until butter is melted and sugar is completely dissolved. Remove from heat and add vanilla.
Pour the hot mixture over the marshmallows, then top with coconut, almonds, and chocolate chips.
Bake for 12-15 minutes, or until top is golden brown.
Allow the pan to cool, then use the parchment paper as handles to remove the cookies from the pan to a cutting board. Slice into 3 inch squares, then into triangles. A pizza cutter works great for this!
Source: Adapted slightly from Adventures in All Things Food