This is another of my Christmas candy ideas that is super simple to make and makes a beautiful gift to add to a Christmas basket - or just simply to enjoy over the holidays. I keep mine in airtight containers in the fridge and then slip into decorative containers or bags when I'm ready to assemble some for gift giving. Be sure and check out the variations below.

INGREDIENTS

• 24 squares of unsalted saltines
• 1 cup butter (2 cubes) - no substitutes
• 1 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 package of milk chocolate chips
• 1/2 to 3/4 cup of blanched almonds finely chopped

PREPARATION

• Grease bottom and sides of a 13 x 9 pan - or spray with Pam.
• Heat oven to 375.
• Arrange crackers in the pan "face up".
• Melt butter and sugar over medium heat, bring to a boil and continue to boil for 3 minutes stirring constantly.
• Remove from heat and add vanila.
• Pour mixture over the crackers and use a spatula to spread it over all of the crackers.
• Make sure the crackers are all flat in the pan as they will move when the hot mixture is added.
• Bake at 375 for 5 minutes.
• Remove from oven and cool approximately 10 minutes.
• Then sprinkle the chocolate chips on top, let stand until the chips are almost melted.
• Spread the chocolate evenly over the top like icing.
• Sprinkle with the chopped almonds.
• Score the candy before the last cooling to aid in breaking apart or cutting later.
• Store in fridge or freezer until hardened. After hardening, break into pieces and store in fridge or freezer until ready to use or give out!

INGREDIENTS

• 40 squares of unsalted saltines (or enough to cover jelly roll pan)
• 1 cup butter (2 cubes) - no substitutes
• 1 cup brown sugar
• 1/4-1/2 teaspoon vanilla extract
• 2 cups chocolate chips
• 3/4 cup of blanched almonds finely sliced or chopped

PREPARATION

• Grease bottom and sides of a jelly roll pan lightly - or spray with Pam.
• Heat oven to 300.
• Arrange crackers in the pan "face up".
• Melt butter and sugar over medium heat, then cook at a good rolling boil for 3-4 minutes stirring constantly until it foams.
• Remove from heat and add vanila.
• Pour mixture over the crackers and use a spatula to spread it over all of the crackers.
• Make sure the crackers are all flat in the pan as they will move when the hot mixture is added.
• Bake at 300 for 5 minutes or until it is bubbling.
• Remove from oven and cool approximately 5-10 minutes.
• Then sprinkle the chocolate chips on top, let stand until the chips are almost melted.
• Spread the chocolate evenly over the top like icing.
• Sprinkle with the almonds.
• Score the candy before the last cooling to aid in breaking apart or cutting later.
• Place in fridge or freezer to harden. After hardening, break into pieces and store in the fridge or freezer.

One more slightly different variation without the crackers! 

INGREDIENTS

• 1 cup butter (2 cubes) - no substitutes
• 1 cup sugar
• 1 cup brown sugar
• 6 ounces almonds
• 12 ounces chocolate chips
• Walnuts, finely chopped

PREPARATION

• Grease a lipped cookie sheet - or spray lightly with Pam.
• Melt butter over medium heat. 
• Add sugars to melted butter.  Stir constantly until mixture reaches hard crack state (300-310 degrees on candy thermometer).
• Remove from heat. 
• Immediately add almonds and pour into buttered lipped cookie sheet.
• Spread 6 ounces of chocolate chips on top of mixture with spatula as they melt.
• Sprinkle with the walnuts.
• When cooled, break into chunks.