Shelly's Recipe

CHOC-O-LET CRISPIES

Category: Cookies

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

Preheat oven to 400. 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.