Carmel Heavenlies

Carmel Heavenlies

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Amy Alusa


This is a delightful special occasion cookie. The recipe was given to me by my good friend Michelle Bunker. We attended a party at their home, and there was no end to the lovely refreshments. I had not had something like this before, and I quite liked it! My family also thought this was a recipe we would like. Thanks Michelle!


★★★★★ 2 votes

Makes 30 cookies
15 Min
15 Min


  • 12
    double graham crackers
  • 2 c
    mini marshmallows
  • 3/4 c
    butter, melted
  • 3/4 c
    brown sugar, packed
  • 1 tsp
  • 1 tsp
    pure vanilla extract
  • 1 c
    almonds, sliced
  • 1 c
    coconut, flaked

How to Make Carmel Heavenlies


  1. Arrange the graham crackers in a single layer on a 10 x 15 x 1 inch baking pan. Sprinkle with the marshmallows.
  2. Combine butter, brown sugar and cinnamon in saucepan. Cook over medium heat until the brown sugar dissolves, stirring constantly. Remove from heat. Stir in vnilla extract.
  3. Drizzle over the marshmallows, sprinkle with the almonds and coconut. Bake for 12-14 minutes at 350 degrees or until golden brown.
  4. Cool in the pan on a wire rack. Cut into 3" squares; cut each square into halves diagonally to form triangles.
  5. Store in an air tight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.

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About Carmel Heavenlies

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