These Caramel Heavenlies feature layers of graham cracker, cinnamon-infused caramel, coconut, marshmallows, and sliced almonds. They make a quick, crowd-pleasing dessert for gatherings and potlucks.
CARAMEL HEAVENLIES
Lately I’ve been on a graham cracker kick, and these Caramel Heavenlies are one of my favorites. They’re simple to assemble, bake quickly, and deliver a pleasing balance of sweet, salty, chewy, and crunchy textures. Between school schedules and busy evenings, recipes like this are my go-to comfort baking — fast to make and easy to share.
If your baking pan is slightly different in size than a 15×10-inch pan, don’t worry — you can break graham crackers to fit. The key is to arrange them in a single layer and pour the butter-sugar mixture evenly over the top so no cracker edges remain exposed. Exposed graham crackers can burn if not fully coated.
These bars are sweet, chewy, coconut-forward, with a hint of cinnamon. Small triangles or bars make a great finger dessert for parties, and they travel well for potlucks or school events. Slice them into small pieces since they are quite rich — a little goes a long way.
OTHER DESSERT RECIPES:
- Almond Roca Bars
- Peanut Butter Cup Cookies
- Soft Molasses Cookies
- Homemade Reese’s Bars
- No-Bake Cookies
- Soft Chocolate Chip Cookies
Caramel Heavenlies
Christy Denney
10 mins
10 mins
20 mins
48 bars
Ingredients
- 12 whole graham crackers
- 2 cups miniature marshmallows
- 3/4 cup salted butter (see note for unsalted butter)
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- 1 cup coconut flakes
Instructions
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Preheat oven to 350°F (175°C). Line a 15x10x1-inch baking pan with foil, letting the foil extend over the sides by about 1 inch; lightly spray the foil with cooking spray. Arrange graham crackers in a single layer in the prepared pan. If the pan is slightly larger or smaller, break crackers to fit as needed. Sprinkle the miniature marshmallows evenly over the crackers.
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In a small saucepan, combine the butter, packed brown sugar, and ground cinnamon. Cook and stir over medium heat until the butter has melted and the sugar is dissolved, about 2–3 minutes. Remove from heat and stir in the vanilla. If you used unsalted butter, add a heaping 1/4 teaspoon of salt here for balance (see notes).
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Spoon the butter and sugar mixture evenly over the marshmallows and graham crackers, making sure to coat exposed cracker edges so they don’t burn. Sprinkle the sliced almonds and coconut flakes over the top. Bake for 10–14 minutes, watching closely; mine took about 10 minutes. Bake until the marshmallows are puffed and the coconut is golden brown. The goal is a caramelized top without burning.
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Remove from the oven and let cool completely. Use the foil to lift the baked bars from the pan and transfer to a cutting surface. Cut into small triangles or bars, trimming edges if desired. Store in an airtight container at room temperature for up to 3 days.
Notes
If you enjoy these, try other easy bar-style desserts that offer similar textures and flavors — salty-sweet toffee bars, almond-roca style bites, or monster cookie bars are great companions to these Caramel Heavenlies.
Enjoy baking and sharing these little pieces of caramel coconut almond goodness. They’re simple to make, transport well, and are always a hit at casual gatherings.