Categories: Snack Bars

Ingredients

• 1 1/2 sleeves broken Saltine crackers
• 2 cups white chocolate chips
• 1 cup miniature marshmallows
• 3/4 almond extract
• 3/4 cup dried tart cherries or cranberries
• 1 cup chopped, roasted, lightly salted almonds, divided use
• 1/2 (1 stick) butter
• 1 14 oz pkg caramels (about 50), unwrapped

Directions

1. Lightly spray a 13×9×2 inch pan with nonstick cooking spray; set aside.

2. In a large bowl, mix the crushed crackers, white chocolate chips, marshmallows, cherries and half of the chopped almonds; set aside.

3. Place the butter and caramels in a small saucepan. Cook and stir over low heat until caramels are completely melted and mixture is well blended, stirring frequently. Stir in almond extract. Pour over cracker mixture; toss to coat well.

4. Working quickly, press the mixture into the prepared pan, pressing down with a square of wax paper; sprinkle with reserved chopped almonds. Refrigerate 30 mins or until completely cooled. Cut into 24 bars. Store in covered containers between layers of wax paper.

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