Printable | Taste of Home

Almond Crunch

4 to 6 unsalted saltine matzo crackers
1 cup butter, cubed
1 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 teaspoon shortening
1 cup slivered almonds, toasted

Line a 15-in. x 10-in. x 1-in. baking pan with foil; line the foil
with parchment paper. Arrange crackers in pan; set aside. In a
large heavy saucepan over medium heat, melt butter. Stir in brown
sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar
is dissolved. Spread evenly over crackers. Bake at 350° for
15-17 minutes (cover loosely with foil if top browns too quickly).

Printed from tasteofhome.com Jul 24, 2008

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Almond Crunch cont.

Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips
and shortening; stir until smooth. Stir in almonds; spread over top.
Cool for 1 hour. Break into pieces. Cover and refrigerate for at
least 2 hours or until set. Store in an airtight container.

Yield: 1 pound.