I wish I had a picture to show you, but the game night attendees ate BOTH plates of Krickle Krackle and licked the crumbs to boot. I will describe it to you, nonetheless. It is a delicacy that tastes like Almond Roca… but it is made with common household ingredients (well, if you’re in a woman’s kitchen.) It’s salty. It’s sweet. It’s got chocolate. It’s got almonds. Drooling yet?
The Krickle Krackle recipe was given to me by my sister-in-law, Jennie, years ago. The recipe card holds a special place of importance in my little red recipe binder. Here is the recipe so all can share in it’s yummy goodness.
Krickle Krackle by Jennie Crosby (and now Linda Crosby)
Saltine Crackers (yes, it’s true)
1 c. margarine (or butter)
1 c. brown sugar
2 c. chocolate chips
1 1/2 c. slivered almonds
Grease a large cookie sheet that has sides. (The flat ones make a mess!) Line the cookie sheet with the crackers. Boil margarine and brown sugar for 2 – 3 minutes. Pour over the crackers and spread evenly. Bake at 350*F until bubbly. THEN 2 minutes longer. Watch carefully! Sprinkle the chocolate chips on top and when they are melted, spread them evenly over the gooey goodness. Sprinkle the almonds on the chocolate and gently press them into the chocolate. Refrigerate until hard. Cut or break and serve. Save some in a little baggie in the back of the vegetable compartment. (This was a new direction added tonight, that I wish I would have done yesterday.)