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35-40 Jan’s Farmhouse Salted Almond Crisps (can be double stacked)

1 cup butter (2 sticks)

1 cup packed brown sugar

1 ½ cups semi-sweet chocolate chips

1 ½ cups toppings – crushed Salted Almond crisps



Preheat oven to 300°F. Line a 15” x 10” x 1” pan with parchment paper or a silicone mat. Line up crackers in a single layer in rows on foil.

Meanwhile, using a candy thermometer, melt butter and brown sugar in a small saucepan. Bring to a boil and boil for 2 to 3 minutes (270 to 290 degrees if using a candy thermometer). Immediately pour over crackers and spread evenly with a spatula.

Bake 5 minutes or until the candy hardens (300 to 310 degrees if using a candy thermometer). Remove from oven.

Meanwhile, melt the chocolate chips in the microwave in 30-second increments at 50% power until melted. Spread over hardened caramel.

Sprinkle crushed Salted Almond crisps and press into the chocolate using a  greased spatula. Cut into squares while warm. Cool completely and store in the refrigerator.