Chocolate Bark

• 1 sleeve of saltine crackers
• 1 cup butter
• 1/2 cup light brown sugar
• 12 oz semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.

2. Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.

3. Melt butter and brown sugar in a medium saucepan over medium to medium-high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary. Pour butter-brown sugar mixture over the saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in over and bake for 15 minutes.

4. Remove the pan from oven and immediately sprinkle with the chocolate chips. Wait a few minutes for the chips to soften from the heat. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers.

5. Put the pan into the refrigerator and refrigerate for one hour. When the bark has finished cooling, remove the pan from refrigerator. Using your hands or a pizza cutter, break or cut the bark into pieces.

6. Store in an airtight container in the refrigerator. If layering the bark, place sheets of waxed paper between the layers to prevent sticking