Pinterest Inspired

Ingredients:

• Original Saltine Crackers (about 1 sleeve, depends on pan)
• 1 c. butter (2 sticks)
• 1 c. light brown sugar
• 1 c. dark chocolate chips
• 1/4 c. Heath bar candy pieces (I did half with and half without)
• Optional: white chocolate for drizzle and Christmas themed sprinkles
• Other: nonstick spray, aluminum foil

Directions:

1. Line a 9×13″ cookie sheet with aluminum foil. Spray liberally with nonstick cooking spray (this step is vital to retrieve your goodies).
2. Arrange the crackers precisely so that the entire pan is full and barely any gaps are present. This may require breaking crackers in half.
3. Preheat oven to 375*.
4. In a medium sized saucepan over medium heat, add in the butter and brown sugar. Use a strong spatula to gently stir the mixture as the butter melts.
5. Heat until it begins to boil and then allow to boil lightly while constantly stirring for approximately 3 minutes. Pour this mixture evenly over the prepared crackers and use the spatula to gently spread to all the edges.
6. Bake for 5 minutes. Allow to rest for about 1 minute and then sprinkle the chocolate chips on top. Let rest for 5 minutes to allow the chocolate to soften and use the spatula to gently spread the chocolate.
7. While the chocolate is still semi-liquid, add the heath pieces and sprinkles. White chocolate drizzle is also a wonderful addition.
8. Place in the freezer for a minimum of 20 minutes until the toffee has hardened. Remove the foil and use your hands to bread the bark into pieces.
9. Finally, hide the bark from all family members and pray that somehow you find the strength to stop eating this legal form of crack cocaine.

Yields 8 servings.

Eat, Bork, & Merry Christmas!

~ Kate