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Almond Crunch

 Almond Crunch
Once you start eating this taste-tempting Passover treat, you may not be able to stop! Matzo crackers are topped with buttery caramel, chocolate and slivered almonds...and then baked to perfection! —Sharalyn Zander Jacksonville, Alabama
8 ServingsPrep: 20 min. Bake: 15 min. + chilling


  • 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.
Nutritional Facts: 1 serving (2 ounces) equals 517 calories, 36 g fat (18 g saturated fat), 61 mg cholesterol, 329 mg sodium, 50 g carbohydrate, 3 g fiber, 5 g protein.