Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Choc-o-let Crispies




Source of Recipe


Internet


List of Ingredients




2/3 of a pound of Club crackers
1 cup butter
1 cup light brown sugar, packed
� teaspoon almond extract
16 ounces milk chocolate (bars broken into pieces, or chips)
1 cup pecans, roasted and chopped


Recipe



Preheat oven to 400 F. Line 2 jellyroll pans with foil. Lightly spray foil with nonstick cooking spray. Place crackers in a single layer, salty side up, in prepared pans.
In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and add almond extract. Pour mixture evenly over crackers and bake for 4 to 6 minutes. Remove from oven, top with chocolate pieces and spread evenly as chocolate begins to melt. Sprinkle pecans on top. Cool slightly and transfer onto wax paper. Allow to cool completely; break into pieces. Makes about 80 cookies.