Add a little powder sugar and vanilla to the whipped cream.
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.