Ingredients

• 1 cup brown sugar
• 1 cup salted butter
• 42 soup crackers (salted variety, apx 1 sleeve)
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• Additional toppings to your liking eg festive sprinkles, chopped nuts

Method

• Preheat your oven to 350F
• Line a large baking or cookie tray with heavy duty aluminum foil
• Arrange you crackers to cover an area of the tray, typically I use 6 x 7 arrangement
• In a large pan, combine the butter and sugar. Heat over a medium heat until the butter is melted. Increase heat to medium-high and boil for 5 minutes, stirring constantly
• Remove the pan from the heat and carefully pour the caramel mixture over the crackers. Using a silicone spatula or palette knife spread the mixture to cover the surface of the crackers
• Place in your prehated oven and bake for 5 minutes. The mixture should show some bubbling
• Remove the cracker tray from the oven and set on a heatproof surface
• Sprinkle over the two cups of chocolate chips. Allow to sit undisturbed for 5 minutes
• After this time, using a clean palette knife spread the melted chocolate chips over the surface of the caramel
• Once the chocolate has been spread, sprinkle over your choice of bark toppings to cover
• Leave to cool fully a few hours at room temperature. You can speed this up by placing in the refrigerator for a hour or so
• Once fully cooled, peel away the foil and break into smaller shard pieces
• Leftovers can be stored in an airtight container and stored in the fridge for up to a week. You can also freeze it for up to 3 months