Ingredients
35 saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract
20 ounces milk chocolate, bars broken into pieces
Method
Sources
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dataset
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Achievable elevated desserts — laminated doughs, cakes, custards
Candy kit — thermometer, silicone molds, dipping tools, recipes
Long twisted spoon for stirring and layering cocktails
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Instant-read thermometer — essential for any technique requiring precise temperature control
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Preheat oven to 400 degrees F. Line a 15 by 10 by 1-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 4 to 6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool slightly and transfer onto waxed paper. Allow to cool completely.