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Cover sheet pan with parchment paper and top with
saltines – salt side up. In the saucepan, boil
and stir remaining for five minutes. Pour
on crackers and bake at 350 degrees for 5-10
minutes until bubbly but don’t burn. Sprinkle
with 1- 12 oz. package semi-sweet
chocolate pieces. Let melt, and then spread
over crackers. Sprinkle almonds over chocolate
and refrigerate. Break into pieces.
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