Reviewed: May 24, 2012

These are really good! I melted chocolate chips and drizzled them on top. Super easy and yummy!

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Reviewer:

rexmom

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

Living In: Rexburg, Idaho, USA

Reviewed: Jan. 9, 2012

yummy! Took advice to double marshmallows and make butter and sugar 1 c each. turned out great!

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Reviewer:

berkas

Cooking Level: Intermediate

Reviewed: Jan. 6, 2012

This is my kinda cookie!!! This was a fantastic way to use up a lot of leftover graham crackers (when camping season is over and we have several half-eaten, half-stale packages) and the rest of the tub of marshmallow fluff/creme. I was concerned the creme might run all over the place but it didn't at all. I spread it over the graham crackers about 1/4" thick, and proceeded with the recipe, eyeballing the amounts of coconut and almonds. Super easy! I shared them with a lot of people and got many compliments. I've now tried using mini marshmallows and definitely prefer the mallow cream. it guarantees your cookies will hold all your toppings and comes out with the perfect amount of gooiness! I also used unsweetened coconut and thought it was yummy that way, took the sweetness level down a notch so you can eat even more!!! :)

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Reviewer:

JULIAJOHNSON

Reviewed: Jan. 1, 2012

These are rich and delicious. I sprayed my foil generously with Pam and didn't have any problems with sticking. I also layered my almonds with the marshmallows and coconut, and poured the caramel over it all. Worked just fine. I didn't have any sliced almonds in the house so I used chopped ones and actually liked these a lot better. They had more crunch and added a great texture to the cookies. This recipe has earned a place in our permanent family collection.

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Reviewer:

cliffennifer1

Cooking Level: Expert

Reviewed: Dec. 15, 2011

These bars are like a homemade candy bar. The toasted coconut and almonds make them so delicious and homey! This recipe was shared with me, and now I've passed it along to many adoring fans. Thank goodness they are SO EASY to make, because everyone loves them!

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Reviewer:

hotsauce

Cooking Level: Intermediate

Home Town: Bemidji, Minnesota, USA

Living In: Watsonville, California, USA

Reviewed: Dec. 12, 2011

just great but the recipe from the 50s says to sprinkle the nuts over the cookie then pour topping which makes the mixture hold the nuts in place. I always used pcans but his is great.

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Reviewer:

Lake lady

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Montgomery, Texas, USA

Reviewed: Dec. 8, 2011

I love these and they are rich. I used chocolate graham crackers and also add some toffee bits and mini chocolate chips on top.

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Reviewer:

Leigh7777

Reviewed: Dec. 7, 2011

I used chocolate grahams and replaced the coconut with mini M&Ms. Looks really cute, and should definitely be called a candy bar.

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Reviewer:

SheCookGood

Cooking Level: Expert

Home Town: Newark, California, USA

Living In: Los Angeles, California, USA

Reviewed: Oct. 24, 2011

This recipe is delicious!!! Very easy to make. I used more crackers than the recipe called for and I doubled the toffee mixture in order to make a larger recipe. Everyone loved them! I will definitely make them again and again!

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Reviewer:

dtbarras

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 12, 2011

I got this recipe out of a magazine about ten years ago and just now got around to trying them out. I am really kicking myself for that, these are some of the best cookies I have ever tasted. They are very easy to make (my 4-year old was able to do about half the work by himself) I was skeptical when I saw that you just laid the crackers out (I was expecting to crumb them into a crust or something) but it works out beautifully. I have made dozens of cookie recipes, and I would highly recommend this one.

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