Dark Chocolate and Almond Toffee Crisps

Who knew saltine crackers could save the day?

I keep a stash of those crisp little squares—perforated with perfect little holes—for emergencies. A bowl of tomato soup is naked without saltines.

But the most ingenious use of saltines is in making Chocolate Almond Toffee Crisps.
I’ve been making it for years from a recipe that was handed to me scribbled on a piece of notepaper. I’ve tweaked it a bit to include dark chocolate and sliced almonds. (But you’ll probably find something similar all over the Web.)
Imagine the combo: Dark chocolate, buttery caramel, a titch of saltiness…and slivers of toasted almonds (you can substitute the nut of your choice). Crunch. Munch. Moan (in an ecstatic way).
My friend Sally just requested the recipe, reminding me it’s time to revisit it.
It’s one of my go-to last-minute treats for entertaining…You can have a batch ready for nibbling in 15 to 20 minutes.
And no one suspects there are saltine crackers involved.
Dark Chocolate and Almond Toffee Crisps

40 saltine crackers (1 sleeve)
1 cup butter
1 cup brown sugar
1 1/2 cups dark chocolate chips and/or chopped bittersweet chocolate
1 tsp. vanilla
1 cup sliced almonds, toasted
Preheat oven to 400 degrees. Line a jelly roll pan (10x15x1) or rimmed cookie sheet with parchment paper (or foil). Line the crackers in a single layer on the parchment paper in pan.
2. In a saucepan, melt the butter and brown sugar. Cook and stir over medium heat until mixture boils. Let it bubble for 3 minutes, without stirring. Remove from heat and stir in vanilla. Immediately pour mixture over crackers. Bake for 5 minutes.
3. Remove from oven and sprinkle chocolate chips evenly over top; let stand for 5 minutes, then spread melted chips evenly over all. Top with sliced almonds. Cool completely, then cut or break toffee into pieces.

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