Chocolate Almond Toffee Crunch
Avoid sugar overload by sharing these with others. They’re easy to make but you’ll enjoy the accolades when people flock to your dish.
1 sleeve all natural saltines crackers (Barbara’s is one brand)
1 cup Earth Balance margarine
1/2 cup Sucanat
3 ounces sliced almonds
12 ounces Tropical Source semisweet chocolate chips or any other vegan brand (Ghirardelli is another brand that is dairy free)
Preheat oven to 375. Line a cookie sheet with foil, making sure it goes up the sides. Place a single layer of crackers on the sheet, covering it completely. In a medium saucepan, melt the margarine and Sucanat, whisking the whole time, just until it starts to get frothy and the slightest golden brown. Do not carmelize and do not let the Sucanat dissolve completely. Pour the mixture over the crackers, using a spatula to cover as evenly as you can. Bake immediately for 7 minutes or until caramel colored. Sprinkle the crackers with the almonds, then the chocolate chips, and bake for 2 to 3 minutes more, until the chips are soft. Swirl the chips with a butter knife or offset spatula to spread the chocolate over the surface. Cool, then refrigerate about 30 minutes until the chocolate is set. Cut into bars or break into pieces. Store in the refrigerator.