Almond Crunch

• 4 to 6 unsalted matzo crackers
• 1 cup butter, cubed
• 1 cup packed brown sugar
• 3/4 cup semisweet chocolate chips
• 1 teaspoon shortening
• 1 cup slivered almonds, toasted

1. Line a 15x10x1-in. baking pan with foil; line the foil with parchment paper. Arrange crackers in pan; set aside.
2. In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.
3. Bake at 350u0b0 for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour.
4. Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.

unsalted matzo crackers, butter, brown sugar, semisweet chocolate chips, shortening, slivered almonds

Taken from www.tasteofhome.com/recipes/almond-crunch/ (may not work)