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Almond Crunch


  • 4-6 unsalted saltine matzo crackers
  • 1 cup butter, cubed
  • 1 cup packed brown sugar
  • 3/4 cup semisweet chocolate chips
  • 1 tsp. shortening
  • 1 cup slivered almonds, toasted


Line a large 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 degrees F. 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.

By Robin from Washington, IA


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0 found this helpful
April 20, 2010 Flag


  • 1 stick butter (not oleo)
  • 1/2 cup granulated sugar
  • 1 cup sliced almonds
  • 1 Tbsp. white Karo (must be white)



Mix all together in a skillet, cook over medium heat until caramelized. Pour out onto greased foil in a sweeping motion and let cool. Break into pieces and enjoy. Cooking time is about 5 minutes.

By Jean B. from Cedar Hill, TX

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