Today is a great day to celebrate with something delicious.
The crunchy candy, sometimes called just buttercrunch but other times referred to as almond buttercrunch, was made famous in World War II.
A buttercrunch candy called "Almond Roca" made by Brown and Haley was shipped in tins to U.S. troops overseas.
Follow the quick and easy recipe below to make your own buttercrunch bars.
Chocolate-covered Buttercrunch Bars
24 regular salted soda crackers
1 cup butter
1 cup brown sugar
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 13 x9 inch pan with aluminum foil or Parchment paper for easy clean up. Arrange crackers evenly in pan.
In saucepan over medium heat melt butter. Stir in brown sugar until melted and smooth. Bring mixture to a boil stirring constantly until mixture is smooth and bubbly. Boil for 2 minutes and then pour mixture evenly over cracker.
Bake in oven for 5 minutes. Sprinkle chocolate pieces evenly over caramel mixture. Return to oven just long enough for chocolate to melt. Spread chocolate evenly with spatula.
Place pan in refrigerator or freezer until chocolate is firm. Cut or break into pieces. (Cooking time is cooling time.)
Enjoy your buttercrunch bars on National Buttercrunch Day.
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