Almond Cracker Candy Delights
Buttery toffee-soaked crackers topped with melted chocolate and toasted almonds. Sweet, salty, and irresistibly crisp.
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Servings:
Ingredients
Main Ingredients
- 5 oz saltine crackers about one sleeve
- 8 oz unsalted butter cut into pieces
- 0.88 cup light brown sugar, packed
- 0.75 tsp pure vanilla extract
- 0.5 tsp almond extract optional but tasty
- 1.9 cup semisweet chocolate chips
- 1.25 cup sliced almonds lightly toasted if you like
- 0.5 tsp flaky sea salt to finish
Instructions
Preparation Steps
- Heat oven to 350°F. Line a rimmed baking sheet with foil, then parchment.
- Arrange the crackers in a snug single layer on the pan.
- Melt butter and brown sugar in a saucepan over medium heat, stirring until smooth.
- Bring to a gentle boil and cook 3 minutes, stirring often, until glossy and thick.
- Remove from heat; stir in vanilla and almond extracts. Pour evenly over crackers and spread quickly.
- Bake 8–10 minutes until the toffee is bubbling across the surface.
- Scatter chocolate chips over hot toffee. Let sit 2 minutes, then spread into a smooth layer.
- Sprinkle sliced almonds over the chocolate and finish with flaky salt. Gently press to adhere.
- Cool to room temperature, then refrigerate 30–40 minutes until firm.
- Break into pieces. Serve or store airtight at cool room temperature for up to 1 week.
Notes
Try a swirl: drizzle 2 tbsp warmed white chocolate over the set bark and feather with a toothpick. For extra crunch, swap in 1/4 cup chopped toffee bits with the almonds. Store in layers between parchment to keep the chocolate pristine.
This recipe is an original creation inspired by classic Almond Cracker Candy Delights flavors. All ingredient ratios and instructions are independently developed.