I got this recipe from a fellow blogspot blogger- Mom2-2Goodboys Loves to Cook!
1 cup butter, (2 sticks) melted
1 cup packed brown sugar
1 tsp almond extract
5 LARGE Hershey Candy Bars***
1 cup roasted and coarsely chopped Almonds
Preheat oven to 400 Degrees F. Line cookie sheet with aluminum foil or parchment paper being sure to cover the sides. Spray the surface with cooking spray. This helps when removing the candy after it has cooled. Cover the bottom of the pan with saltine crackers.
In a saucepan over medium-high heat, combine butter and sugar. Bing to a boil. While constantly stirring allow to boil for 3 minutes. Remove from heat and add almond extract. Be careful when you add the extract, the mixture will bubble up and burn if it comes in contact with your skin.
Pour sugar mixture over crackers and spread with spatula to evenly cover. Place cookie sheet in oven and bake the crackers for 4-6 minutes. At this time remove the wrappers from the candy bars and break into pieces.
Remove the tray of crackers from oven and spread broken chocolate pieces over top. Allow to melt. Then with a spatula, spread chocolate over the entire cracker/sugar mixture. After you spread the chocolate, sprinkle the chopped almonds on top and press them firmly into the melted chocolate. Allow to cool for 10 minutes then place the whole tray in the freezer. After the cracker candy has set break apart into smaller pieces and arrange on a serving tray.
I originally found this recipe over at Many Little Blessings.
***The original recipe over at Angie's Blog calls for 4 - 5 OZ. bars of Hershey chocolate. This year however, Hershey's has reduced the size of their large chocolate bars. They are now 4.4 OZ. You will need to purchase 5 large bars instead of 4.