Saltine crackers 1 sleeve (UK equivalent are TUC crackers, the original salty ones)
Butter 1 cup (8 ounces)
Light brown sugar 3/4 cup
Chocolate 1 large bag milk chocolate chips (or equivalent)
Almonds 1/3 cup
Arrange saltines in a single layer on a baking sheet lined with parchment paper. Melt butter and sugar and pour on top of saltines. Bake at 200°C for 5 mins. Add chocolate on top and let it melt for about a minute. Smear evenly over saltines with spatula. Sprinkle crushed almonds on top. Cool completely in fridge or freezer. Break up into pieces. Store in airtight container.
Why not add dried fruit - cranberrries, goji berries or raisins? You can also replace the milk chocolate with your favourite dark organic chocolate. Try other nuts like brazils or pistachios. Add some colour with mint chips for Christmas.
Serves many (or maybe only one :-)
This recipe has been handed to me by the wonderful Stephanie Weissman, a client of mine and the founder of the INSIDE OUT programme for children bringing together the art of mindfulness, the science of happiness and the wonder of nature. You can read more here.