• Preheat your oven to 400 degrees at some point while doing the next several steps, based on how long your oven takes to preheat to that temperature.
• Cover a cookie sheet (with sides) with foil, and then grease the foil. (I just use some cooking spray.)
• Set out about a sleeve’s worth of Saltine crackers — salt side up. I can’t really fit a whole sleeve, except for that I break the last few and fit them in on the sides.
• Prepare 1 cup of butter (two sticks), as you will be boiling it. To me, it is always easier when you cut them into pats of butter instead.
• Plop them all into the sauce pan, and start melting them.
• Add in 1 cup of packed brown sugar.
• Once it starts to boil, make sure to just keep stirring constantly. You’ll want to let this mixture boil for about three minutes.
• Once you’re done boiling the mixture, remove it from heat, and add in 1/2 teaspoon of almond extract.
• Pour the mixture over your crackers.
• Now, go ahead and make sure to spread (using a spoon or the like) over the whole pan of crackers.
• As long as your oven has preheated by this point, you will pop this pan into the oven and bake it for about 4 – 6 minutes.
• While the crackers and mixture are baking, you will be busy breaking up chocolate bars.
• Once the time is up, pull your pan out of the oven.

After You Take Your Pan Out of the Oven

• Toss your broken up chocolate onto the hot mixture. Seriously — do it as soon as you set the pan down. Then, just wait about 20 or 30 seconds. Just let them sit.
• Okay, NOW you can try spreading out the chocolate with a spatula. But, I actually just spread it out some, and then step away again for about 20 – 40 seconds and spread again.
• Let this cool for a bit, and then you’re going to break up the cracker candy and lay it on wax paper.
• Allow to cool and chocolate to harden.
• Store in an airtight container.