By Paula DeenJUMP TO RECIPE
- 1/2 teaspoon almond extract
- 1 cup packed light brown sugar
- 1 cup butter
- 35 saltine crackers
- 5 (4 oz) broken into pieces milk chocolate bars
Preheat oven to 400 °F.
Line a 15x10x1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray.
Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool slightly and transfer onto wax paper. Allow to cool completely.