Dragonfly Chocolate Caramel Bars

Line a 9x13-inch baking pan with parchment paper or foil for easy removal.

Arrange saltines in a single layer on the bottom of the prepared pan, breaking pieces as needed to fit snugly.

Combine soy marg and brown sugar in a small saucepan over medium heat, stirring constantly until the mixture is smooth and bubbling.

Pour the caramel mixture evenly over the saltines, spreading with a spatula to coat all surfaces thoroughly.

Sprinkle the chopped almonds evenly over the caramel layer.

Bake at 350°F for 10-12 minutes until the caramel is bubbling around the edges and lightly browned.

Remove from oven and immediately sprinkle chocolate chips over the hot bars, allowing them to soften for 1 minute.

Spread the melted chocolate evenly across the surface with a spatula or knife, working quickly while warm.

Allow bars to cool at room temperature for at least 30 minutes, then refrigerate for 1 hour until the chocolate is completely set.

Cut into squares with a sharp knife, wiping the blade between cuts for clean edges, and serve.