Do you see that white dot in the picture above? It's just off center and to the left at the top. That's the ice skating rink in Central Park.
Hopefully soon Central Park will look like this again:
1 cup packed brown sugar
2 cups chocolate chips
1 cup chopped almonds, toasted
Preheat oven to 350°F.
Spray a jelly roll pan with non-stick cooking spray and line the crackers close together.
Melt the butter and brown sugar in a medium pan over medium-high heat, stirring often. Heat the mixture for about three to five minutes, until it turns a nice caramel-looking color.
Pour over the crackers evenly and bake for 15 minutes.
Remove from oven and immediately sprinkle the chocolate chips over the crackers. The chocolate should start to melt. Spread evenly over the crackers and then sprinkle with toasted almonds.
Allow to cool completely (on the counter or in the freezer or refrigerator if you want to speed things up) before breaking into pieces.
Erika's Extras: Note: This recipe is very crumbly. Also, I think a 12oz bag of chocolate chips works better than 2 cups. Then there is the perfect amount of butter vs sweet.
Bake well and prosper!