brown sugar, firmly packed
2line a cookie sheet with parchment paper
3lay saltines flat in rows, eadge to eadge, to cover entire cookie sheet
4bring butter and brown sugar to a light boil until caramel in color and bubbly, about 3 minutes
5pour over crackers and smooth evenly with the back of a spoon
7remove and pour bag of chocolate chips over top. Wait a minute or so, and then spread evenly over crackers.
8add sliced almonds over top
9refrigerate until chocolate is firm, break into peices as you peel off parchment paper from the back, and enjoy!! YUM!