12 double graham crackers
4 oz. miniature 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 crackers in single layer in a 15 1/2 x 10 1/2 inch jelly roll pan. 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. Stir in vanilla. Spoon evenly over marshmallows, then sprinkle with almonds and coconut.

Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool in pan or rack. Cut into 3-inch squares, then each square in 1/2 to form triangle. Makes 2 1/2 dozen. Store in refrigerator in airtight container for 2 weeks. Freeze up to 3 months.