Toffee Crisps

12 whole (5x2 1/2 inch) graham crackers
3/4 C packed brown sugar
3/4 C butter (DO NOT USE MARGARINE)
1 tsp. vanilla
1 C Semi Sweet Chocolate Chips
1/2 C Almonds, chopped


Preheat oven to 350*. Arrange graham crackers side by side on a foil lined cookie sheet. In a sauce pan, combine butter, brown sugar and vanilla. Cook over medium heat, stirring occassionally with wooden spoon until mixture comes to a full boil across the surface. Continue boiling for 4 minutes, stirring constantly. Remove saucepan from heat and immediatly pour mixture evenly over crackers. Bake 10-12 minutes or until bubbly and light browned. Remove pan from oven to cooling rack. Sprinkle chocolate chips; allow to soften then spread evenly over baked crackers using large spreader. Sprinkle almonds over chocolate, Cool completely. Refrigerate until chocolate is frim. Break into pieces.

from the kitchen of Leslie