Recipe courtesy of Victoria Yake, prepared by Karen and Linda Chadwick (Bees in the Village) "chocolate caramel". Once you start, you can't get enough of these delicious treats! #sweetandsalty #chocolatecrackers #venueandmenu
Makes approximately 30+ pieces
1 cup (225 g) butter
1 cup (225 g) white sugar
1 teaspoon (5 ml) vanilla
2 (250 g) packages of milk chocolate chips)
1 sleeve saltine crackers
Sea salt, optional.
Preheat oven to 350°F/180°C.
Cover cookie sheet with foil, shiny side up. Put crackers on cookie sheet.
Melt butter and sugar in a saucepan and bring to a boil, stirring to combine. Remove from heat, and mix in the vanilla. Slowly pour over crackers covering the entire pan.
Bake 10 minutes.
Meanwhile, melt the chocolate chips in microwave for 1 minute. Pour melted chocolate over top of crackers as soon as they come out of the oven. Spread evenly. If desired sprinkle sea salt over chocolate.
Place tray in freezer for 20-30 minutes. Remove from freezer and turn the tray upside down onto a sheet of parchment paper. Remove foil from back of crackers and discard.
Break Chocolate Bark into pieces.
Package in pretty containers!