Boil butter and brown sugar on low for 3 minutes. Line a jelly roll pan with foil and spray foil with Pam. Line pan with saltine crackers. Pour sugar/butter mixture over crackers. Smooth over crackers. Bake at 350 degrees for 5 minutes. Take out of oven and sprinkle with chocolate chips. Bake 2 minutes more. Smooth out chocolate. Sprinkle with sliced almonds. Let cool. Cut while still warm, then again when completely cooled.
Mix butter, sugar and eggs together until creamy. Add flour, almond, and salt. Mix until smooth. Spread into well-greased 9×13-inch cake pan. (If you want the bars to be thinner and more of them, it can be done in a jellyroll pan.) Bake for 25 minutes or until done. FROSTING: Beat all ingredients together until smooth. If stiff,, add small amounts of milk until easy to spread. Spread on cooled bars.
Cream butter, sugar, eggs and vanilla. Add nuts and dry ingredients. Bake in 9×13-inch pan for 15 minutes at 350 degrees. Remove from oven and top with half package miniature marshmallows. Return to oven for 3 minutes. Cool and frost. FROSTING: Melt chocolate chips and peanut butter. Add Rice Krispies. Spread on bars.
Mix first 4 ingredients together. Add milk to beaten egg yolk to make 2/3 c. Mix with flour mixture. Divide dough in half. Roll out half of dough in rectangle on wax paper. Put in pan. Sprinkle corn flakes on crust. Mix apples (cut and peeled), sugar and cinnamon. Spread on crust. Repeat other half of dough for top crust. Beat egg white and brush on top. Bake at 375 degrees for 40 minutes. Top with powdered sugar frosting. HINT: Roll out dough on wax paper the same size as 15x10x2 pan (top crust should be a little bigger), then flip over onto pan.