Chewy Samoan Brickle

Havest thou any idea what brickle is?  Yes, me neither.  But it sounded like a good word for this.  Also this has nothing to do with the tiny island of Samoa.  But it does have similar ingredients to a Girl Scout Samoa cookie.

I have been making this so long I can't even remember where the recipe came from, and I can't find it on the internet anywhere.  Sometimes we just call it crack.  It is completely chewy and addictive, and it's strange because it tastes nothing like coconut or nuts.  If you hate the ingredients, just trust me and make this anyways.  The closest thing I can compare this to is probably Saltine toffee, but it is chewy instead of crunchy.  After much deliberation I have decided this is kind of a cross between a homemade candy and a bar. 

Chewy Samoan Brickle

-14 graham crackers

-2 1/2 cups miniature marshmallows

-3/4 cup butter

-1 tsp vanilla extract

-3/4 cup brown sugar

-1/2 cup sliced almonds, heaping

-1 cup coconut, heaping

-1 cup semisweet chocolate chips, heaping

Preheat oven to 325 degrees.  Line a cookie sheet with parchment paper. Arrange graham crackers to cover the bottom of the prepared pan. In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally until smooth and no longer grainy. Do not boil. Remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the graham cracker crust. Pour the butter mixture evenly over the graham crackers and marshmallows. (Use a spoon to spread if necessary and feel free to add more mallows in the bare areas.) Add chocolate chips. Sprinkle the coconut and almonds evenly on top. Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. (I usually bake mine on the second rack from the top, because the graham bottoms can scorch easily).

Allow the bars to cool completely before cutting into triangles. (Cut each graham rectangle from corner to corner vertically to form a long skinny triangle.) Store at room temperature in an airtight container.