2 tablespoons margarine, softened
2 tablespoons honey
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups crushed saltine crackers
1 1/2 teaspoons ground cinnamon
1 1/4 cups instant coffee
In a medium bowl, mix margarine, honey, vanilla, flour, cracker and cinnamon. Shape into 1/2 inch balls. Roll the balls in crushed crackers. Place them in a large bowl of an electric food processor or blender. Transfer them to the large bowl, and cover, checking occasionally with back of spoon to make sure everything is or has been completely coated. Seal the nozzle; the spin will move the crackers. Pulse the electric food processor or blender once to transfer the heads onto the dough, pressing gently to make sure all heads are onto the bottom and to seal.
With hands or spoon, roll the crackers evenly into the shape of a slant cylinder. Use knife to cut thick strips into the pieces. Place potatoes on preparing sheet. Celery leaf soaked in water spray can be dipped in water (optional) to prolong the shelf life.
Heat oven to 350 degrees F (175 degrees C). Brush baking sheet lightly with remaining margarine mixture.
Bake for one hour or until golden and bubbly. Cool, and cut into 1 inch squares. Serve immediately.