2 cups chopped or sifted and divided saltine crackers
2 tablespoons butter
2 tablespoons brown sugar
1 1/2 cups finely chopped citrus zest
1 1/2 teaspoons orange zest
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1 third chopped almonds
1 tsp vanilla extract
1 1/2 cups chopped chocolate almonds
In a large bowl, combine crackers, butter, brown sugar, citrus zest, orange zest, lemon zest and lemon zest. Mix well to ensure only 1/2 cup is used. Salt and pepper to taste. Shape mixture into 1 3 equal parts; cover and refrigerate at room temperature for 1 hour. Uncover and chill for another hour or until completely firm.
Shape into 6 balls, wrapping each in foil at one end. Roll in lemon slices or chocolate chips. Place on baking sheet. Chill for 3 hours in the refrigerator.
Remove foil wrappers from chocolate pieces. Melt chocolate pieces in microwave or in microwave oven over medium heat. Remove from refrigerator. Place the remaining crackers in freezer, sealed. Freeze 1 hour.
Remove foil from chocolate pieces. Melt chocolate pieces in microwave or in microwave oven over medium heat. Place the remaining crackers in freezer, sealed. Freeze 1 hour or until firm.
Refrigerate remaining crackers. Dissolve vanilla extract in microwave oven or in microwave oven over medium heat. Cook crackers in chocolate pieces until firm. Remove from freezer to lined foil in a single layer. Chill over night.
In a large bowl, beat cream cheese, 1/2 butter, brown sugar, orange zest and lemon zest. Beat cream cheese mixture until light and fluffy. Stir in lemon zest and lemon zest. Fold in almonds and vanilla. Sprinkle over chocolate piece(s) in a single layer. Refrigerate remainder of chocolate pieces. Refrigerate chocolate piece(s) for at least 1 hour or overnight.
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