Adapted from VegNews (December 2007). This has a brittle taste but a much softer texture (which I happen to like as it makes me feel like I won't chip any teeth in the process of eating....) and is pretty quick and easy to prepare.
I'm eager to try some different nuts (cashews or pistachios) some time in the future, too.
Ingredients
- 1/2 c. non-dairy, non-hydrogenated butter at room temperature
- 1/2 c. semi-sweet chocolate chips
- 4 oz. of graham crackers (about 6 rectangles), broken up into small bits (but not crumbs)
- 1 1/4 c. almonds, toasted and chopped
Lightly grease a 9-inch pan (square, round, no matter).
In a medium saucepan, melt butter and chocolate over medium heat.
Once chocolate is melted, remove from heat and stir in the graham cracker bits and the chopped almonds.
Spread the mixture into the pan and refrigerate for at least a couple of hours.
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