12 double graham crackers
4 oz. mini marshmallows
3/4 c. butter
3/4 c. packed brown sugar
1 tsp. cinnamon
1 tsp. vanilla
1 c. sliced almonds
1 c. flaked coconut

Arrange graham crackers in single layer in a 15 1/2 x 10 1/2 inch cookie sheet with sides. Sprinkle with marshmallows. In medium saucepan combine butter, brown sugar and cinnamon. Cook over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and stir in vanilla.

Spoon evenly over marshmallows; sprinkle with almonds and coconut. Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool in pan on rack. Cut into 3 inch squares; cut each square in half to form triangle. Makes about 2 1/2 dozen. Store in refrigerator in airtight container up to 2 weeks or freeze up to 3 months.