Chocolate Saltine Cracker Delight

Tommy made this recipe a long time ago and I fell in love with them. They are sweet, chocolaty and salty, all at the same time. You break them into chunks. They remind me of Almond Roca candy, simply delicious!!

Chocolate Saltine Cracker Delight

40 or so Saltine Crackers
1 cup butter (do not substitute)
1 cup brown sugar
1 -12 oz. package semi-sweet chocolate morsels
Optional Topping: Approx. 1/4 cup shelled walnuts or pecans, chopped ultra fine

Preheat oven to 325 degrees F.

Line a jellyroll pan (aluminum pan with shallow sides) with aluminum foil. Arrange saltine crackers on foil. Make sure crackers are flat, and pan is full.

Melt butter and brown sugar in a saucepan and boil for 3 minutes. Pour over crackers, spread with spoon to coat evenly. Bake at 325 degrees F. for 5 minutes. Remove from oven, pour chocolate chips over and let stand 5 minutes to melt. Spread around with a knife or spoon, then cover with bits of chopped nuts or some kind of brickle if you so desire.

Place in refrigerator or freezer until hard. Break into bite-size or cracker-size pieces.

You may also substitute white chocolate pieces or whatever you like instead of the semi-sweet chocolate. This makes a delectable gift or treat.

Almond Joy Chocolate Balls

Almond Joy Chocolate Balls

My sister gave me this recipe, and they are just delicious, especially if you like Almond Joy candy bars.

2 (16 oz.) boxes powdered sugar
½ cup (1 stick) butter, softened
1 (14 oz.) can sweetened condensed milk
1 tsp almond extract
1 (14 oz.) package shredded coconut
1-1/2 cups chopped almonds
1 lb. milk chocolate
½ bar paraffin wax (that you use for canning)

Cream together powdered sugar and butter in a bowl. Add the sweetened condensed milk and mix till combined. Stir in almond extract, coconut and almonds; Mix well.

Form candy into 1” balls. Place on a baking sheet that has been lined with waxed paper and refrigerate at least 3 hours.

Melt the milk chocolate and paraffin in the top of a double boiler, stirring well. Remove from the heat but allow chocolate to remain over the hot water. The paraffin wax creates a shiny exterior on your candy and it is okay to eat! If the chocolate becomes too thick, return to the heat for a minute to thin.

With a toothpick, dip each ball into the chocolate and place in a small foil cup (made for candy and looks like a miniature muffin cup) and place on a baking sheet that has been lined with waxed paper.

These candies can be frozen. Defrost to room temperature to serve.