Buttery Caramel Crisps (Ms. Frank Bars)
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Buttery Caramel Crisps (Ms. Frank Bars)
Cinnamon adds a distinctly warming note to the brown sugar-butter sauce blanketing these indulgent candy-like bars.
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10 min
Prep Time
25 min
Total Time
48
bars This recipe comes to us from Land O’Lakes member-owner Sadie Frericks of Blue Diamond Dairy in Melrose, Minnesota. Sadie's family got the recipe from the children's kindergarten teacher, Ms. Frank, who had found it in a Land O Lakes cookie recipe booklet dated 1979. When the kids were young, "buttery caramel crisps" was too much of a mouthful so they became known simply as Ms. Franks Bars. To learn more about our farmer-owners, visit the “Our Farmers” page.
Ingredients
9 to 12 (1 sleeve) whole graham crackers
2 cups miniature marshmallows
34 cup Land O Lakes® Butter, cut into chunks
34 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup shredded coconut (sweetened or unsweetened)
1 cup sliced almonds or chopped pecans
How to make
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STEP 1
Heat oven to 350°F. Place rack in center of oven.
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STEP 2
Arrange graham crackers in single layer in ungreased 15x10x1-inch baking pan (jelly-roll pan), breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.
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STEP 3
Combine butter and brown sugar in small (2- to 3-quart) saucepan. Cook over medium-low heat, stirring constantly, until butter starts to melt. Add cinnamon and vanilla. Continue stirring until butter is completely melted, sugar is dissolved and mixture resembles caramel sauce. Do not boil.
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STEP 4
Very slowly, drizzle caramel sauce evenly over crackers and marshmallows. Sprinkle with coconut, then almonds.
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STEP 5
Bake on center oven rack, rotating pan after 8 minutes, 12 minutes or until marshmallows and coconut are lightly browned. Cool completely before cutting into bars.
80 Calories
4.5 Fat (g)
10 Cholesterol (mg)
45 Sodium (mg)
9 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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