Reviewed: Nov. 2, 2009

I've made these many times and they always turn out great. The secret it to pour the butter mixture over the crackers slowly, back and forth to get good coverage. I always use Taste of Home's recipe because 2 cups of almonds and coconut is a little too much.

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JMS49

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Reviewed: Oct. 28, 2009

I love these! I just made them, and can't stop nibbling. I used my pizza cutter, and they cut very easily. I think the trick is to wait until they are completely cool....Even though it was so hard to wait! Yummy!!!

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Aug. 2, 2009

This was amazing! I used a regular baking dish and no foil. I sprinkled chocolate chips before I topped with coconut. This taste just like a samoa girl scout cookie BUT even better!!

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Roberta

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Reviewed: Feb. 27, 2009

I followed all the directions but it just wasnt a very pretty desert.

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AshleyHalliday

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Reviewed: Jan. 6, 2009

These are so easy to make. I follow the recipe until I get to the coconut and the almonds. I just eyeball until covered sufficiently. I've made this the last two Christmas's and my guests think they are truly "heavenly".

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Momof5

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Reviewed: Dec. 20, 2008

These are quick and to prepare. I agree with the others, coat the foil with cooking spray. My family raves over them!

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GAILCAV

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Reviewed: Nov. 16, 2008

These were very sweet, but not in a bad way. I would call these a candy. One must spray the foil, or you won't be able to get these off of the foil. I found these to gooey and sticky to cut, I broke into random pieces.

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97greenhouse

Cooking Level: Expert

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Reviewed: Jul. 6, 2008

the hit of the party. i am now in charge of desserts for every future party!

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evilpicklepirate

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Reviewed: Jun. 18, 2008

mmmm, i love these! i use this recipe all the time with different variations as well. the most popular so far has been the addition of peanut butter chips with the marshmallows and the substitution of dry roasted peanuts for the almonds :) i always use a full cup of butter and brown sugar for the caramel because we are caramel nuts in this house! these are so delicious and easy. i sent them to work with my husband and everyone that baked asked for the recipe.

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SARA K.

Cooking Level: Expert

Home Town: Hazard, Kentucky, USA

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Reviewed: Mar. 20, 2008

Excellently delicious, and even more, excellently easy to make.

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Shari

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Reviewed: Dec. 21, 2007

I love these...they're sooooo good! I made them a long time ago and then lost the recipe. They're a cinch to make, but very sticky. This time I had the benefit of the review posts to learn that you MUST thoroughly coat the foil-lined pan with non-stick spray. It makes a world of difference!!!

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CAKYSER

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2007

These are absolutely amazing and so easy! Increased the mini marshmallows. The graham crackers on the bottom make the perfect base because they're light end crispy and balance out the chewiness of the rest of the cookie. Use any kind of nut with the recipe. I've made it over and over, but they never last long.

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poczesku

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Reviewed: Nov. 18, 2007

My kids and I used to make this years ago, then lost the recipe. I'm so glad to have found it again. These are truly "heavenly" and will be a wonderful addition to my Christmas cookie trays.

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Ingrid Alma

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: La Pine, Oregon, USA

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Reviewed: Nov. 16, 2007

super sweet!

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Kat

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Reviewed: Aug. 6, 2007

Very good and very easy.

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ADEWING

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Reviewed: Jan. 26, 2007

Took these to work and everyone LOVED THEM. I added some choco/caramel swirl chips and also some pecans because I didn't have walnuts. Be sure to spray/grease foil liberally, cause these a REAL sticky.

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CookinNurse

Cooking Level: Expert

Home Town: Greeneville, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 8, 2006

Top was just browned but bottom was too dark in areas, good taste, kind of crumbly when you bite in, thanks for recipe.

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Nov. 19, 2006

I've tried several different recipes to use up graham crackers that had been around a while at my job. This one is the best! Everyone loves it and those that bake always ask for the recipe. I increased the marshmallows to 4 cups and the brown sugar and butter to 1 cup. Once out of the oven, I use an icing spreader to combine the melted marshmallows with the almonds and coconut otherwise I've found they fall off the cookie. I bet it would be very good with pecans too.

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SUNDROPFAIRY

Cooking Level: Professional

Home Town: Morrison, Illinois, USA

Living In: Manhattan, Illinois, USA

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Reviewed: Nov. 5, 2006

Everyone loved these. I used melted caramel candies instead of butter and sugar, and these tasted amazing. I have a bag of them in the freezer now, to top ice cream or just snack on when guests pop by.

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