1. 1 cup (250ml) butter
  2. 1 cup (250ml) packed brown sugar
  3. 1 sleeve Premium Plus Crackers, or other salted, square cracker or biscuit
  4. 1 cup (250ml) chocolate chips – not milk chocolate, it tends to burn easily
  5. 100g (about ½ cup) sliced almonds, lightly toasted in a dry fry pan for 1-2 minutes
  6. 100g (about ½ cup) shelled pistachios, lightly toasted in a dry fry pan for 1-2 minutes (optional)
  1. Preheat broiler to high.
  2. Line a cookie sheet with aluminum foil, shiny side facing up. Cover foil with crackers. Do not overlap.
  3. Melt butter and sugar in a saucepan over medium heat. Bring mixture to a boil, whisking well to ensure sugar and butter are well blended. Pour mixture over crackers - it won’t cover crackers perfectly - and place cookie sheet under the broiler. Watch carefully for 1-2 minutes. Pull tray out of the oven when caramel starts to bubble. Using a spatula smooth caramel mixture over all crackers. Squish crackers back together if they pull apart. Sprinkle chocolate chips over crackers. Return tray to the oven for 1 minute, or until chocolate chips turn glossy and are melted (chips will hold their shape when melted – be careful not to over cook!). Remove tray from the oven and spread chocolate to form an ‘icing’ layer over caramel. Sprinkle with almonds and pistachios, if using.
  4. Place tray in the freezer for about an hour, or until firm. Leaving tray outside in the snow will also work J Carefully remove bark from foil and break into bite-sized pieces.
  5. Store bark in an airtight container for us to five days, or freeze for up to 2 months.