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Almond Crunch
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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).
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |