1/2 cup peanut butter
1/3 cup honey
1 cup rum
1/2 teaspoon vanilla extract
1 cup chopped fresh mango
1 1/2 cups milk
1 (4 ounce) can crushed pineapple with juice
1 1/2 teaspoons orange zest
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 (16 ounce) can pitted and diced tomatoes with juice
1/8 cup sliced almonds
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped almonds
In a medium bowl, mix peanut butter, honey, rum, vanilla, mango, milk, pineapple and orange zest. Mix well, and mix in orange juice, orange zest and vanilla extract. Fold in lemon juice. Roll into a 23 x 1/2 inch rectangle.
Heat oven to 325 degrees F (165 degrees C).
Cut off top of cracker. Remove patties. Place on serving dishes. Seal edges of cracker with cookie sheets, making sure cracks do not get in any way. Bake in preheated oven for 15 minutes. Serve hot. Cool completely in refrigerator. Microwave at medium heat until crackers are set.