YIELD: 24 COOKIES
Utilizing crunchy crackers, these cookie bars have a salty and sweet flavor with a candy-like crunch. Out of crackers? You can also use plain cookies to make these; opt for a crunchy cookie such as vanilla wafers or graham crackers.
Directions
Preheat oven to 400°F.
Line a medium (about 9 × 13 inches) lipped cookie sheet or baking pan with parchment paper.
Arrange the crackers on the parchment, as best as you can, in a single layer.
Small gaps in between are fine.
In a 2-quart saucepan, bring together the margarine and brown sugar over medium heat.
Stir often, and bring to a boil.
Once it hits a boil, let cook for 3 minutes, without stirring.
Carefully and strategically pour the hot candy syrup over the crackers to cover.
Bake for 5 minutes.
Immediately remove from the oven and sprinkle the chocolate chips to cover.
Let set for about 4 minutes, and then spread the chocolate to evenly cover the candy.
Sprinkle with the almonds.
Let rest for 1 hour in a cool place.
Freeze briefly until candy has hardened and then cut into squares.
Store in airtight container for up to 1 week.
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Ingredients
4 to 5 ounces (about 25 crackers) gluten-free, egg-free crackers, such as Glutino’s table crackers
½ cup non dairy margarine
½ cup brown sugar
1 cup semi-sweet non dairy chocolate chips
½ cup sliced toasted almonds or pecans
