Christmas Cracker Bark

INGREDIENTS

• 1 sleeve of saltine crackers, about 35 crackers or RITZ Crackers®

• 1 cup (225 grams) unsalted butter

• 1 cup (250 milliliters) firmly packed light brown sugar

• 1/8 teaspoon (0.5 milliliter) Club House Sea Salt Grinder

• 1 1/2 teaspoons (7 milliliters) Club House Pure Vanilla Extract

• 1 package (300 grams) chocolate chips , semi-sweet, milk or dark chocolate

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. Spray lightly with no-stick cooking spray. Arrange crackers on baking sheet in single layer so that the edges almost touch.
2. Heat butter and brown sugar in 2-quart (2-litre) saucepan on medium heat. Bring mixture to a boil, stirring frequently. Simmer 2 to 3 minutes. Remove from heat; stir in salt and vanilla.
3. Pour caramel sauce over crackers and spread to evenly coat crackers. Bake 6 minutes.
4. Remove pan from oven. Sprinkle chocolate chips over caramel layer. Let stand 5 minutes. Spread chocolate chips into an even layer on top of caramel. Refrigerate 1 to 2 hours or freeze 30 to 45 minutes or until firm.
5. Break or cut into pieces to serve. Store in an airtight container in the refrigerator up to 1 week.

Test Kitchen Tips:

1. Stir 1/2 teaspoon (2 ml) Club House® Ground Cinnamon into caramel mixture along with salt and vanilla.
2. Sprinkle chopped pistachios and chopped crystalized ginger over chocolate layer immediately after spreading over crackers.
3. Substitute chocolate confectionary coating wafers for the chocolate chips. Heat wafers as directed on package and stir in your favorite Club House extract to taste, such as Peppermint, Orange or Almond.

Nutrition Information per Serving: 230 Calories, Total Fat 14g, Cholesterol 24mg, Sodium 60mg, Carbohydrates 25g, Fiber 1g, Protein 1g