Bark | As in Easy Chocolate Toffee Nutty Yummy Bark

I wear my heart on a sleeve which means you most likely are already aware that I love chocolate.  Actually I come from a family of chocolate lovers which makes it no surprise that this yummy recipe also came from a family member.  Each year at Christmas our boys request this treat, but for whatever reason this time around, I didn't get around to making it.  So, in order to redeem myself, this was my Valentine's offering.  I'm guessing it was well received considering it disappeared within hours.  If you make it I would love to hear what you think.  And by the way, this is one of the easiest, most impressive looking sweets, in my arsenal of sweets. 

Preheat oven to 400.  Line cookie sheet with foil.  Place saltines on foil to cover, breaking them as necessary to completely line the pan.  (I normally use one sleeve of saltines)

Melt butter and brown sugar, stirring well.  Boil for 2 minutes.

Pour evenly over crackers.  Bake for 7 minutes.

Note that the crackers may float, so be ready with a knife to gently put them back into place.

Sprinkle the mini chocolate chips on top of the crackers and spread as a frosting.

If they don't melt, put them in the oven for a while.  Sprinkle nuts on top (if desired) patting them in.  Cool in fridge or freezer.  When cold, peel off foil, and break into pieces.

Enjoy!

BARK

saltine crackers
1 cup butter
1 cup dark brown sugar
12 oz. pkg .mini chocolate chips
10 oz. pkg. chopped walnuts or other nuts

Preheat oven to 400.  Line cookie sheet with foil.  Place.  Saltines on foil to cover, breaking them as necessary. to completely line the pan.  Melt butter and brown sugar, stirring well.  Boil for 2 minutes, then pour evenly over crackers.  Bake for 7 minutes.  Note that the crackers may float, so be ready with a knife to gently put them back into place.

Sprinkle the mini chocolate chips on top of the crackers and spread as a frosting.  If they don't melt, put them in the oven for a while.  Sprinkle nuts on the top, patting them in.  Cool in the fridge or freezer.  When cold, peel off foil, and break into pieces.