Excellant and easy to make.

This is such an easy, delicious recipe. I end up used 1/2 bag extra chocolate chips. Then I sprinkle with slivered almonds. Love this recipe!!!

Easy and yummy! I mixed half white and half milk chocolate chips and then after the chocolate was spread I sprinkled pecan pieces on the top.

Super easy and DELICIOUS! A hit every place I take it. I usually add some chopped walnuts to half of the batch.

I have requests each year for this exact recipe! It is so easy to make and so delicious.

Has anyone used parchment paper instead of foil? I use it always and works good and is easier to remove from the pan. I also use a stone ware jelly roll pan and sometimes the bark is not always firm like bark should be. Anyone have any ideas why? Perhaps not cooking hot enough or long enough on the stone ware? I usually use 400°F oven. Thanks

Much better made with semisweet chocolate chips than the milk chocolate bars. The less-sweet dark chocolate is a great compliment for the super sweet brown sugar and butter mixture. Also add 1/2 teaspoon almond flavoring to the brown sugar and butter mixture once melted and before you spread it on the crackers.

This is our Christmas recipe we would not dare forgo, as it is a favorite among family, friends and neighbors. We make ours with Ritz crackers in a large, round baking pan. We also put the salted side down to give a buttery, salty-sweet taste. Yum!

Enjoy! Kathryn Schulz of Bend,OR

If you add a teaspoon of ALMOND Extract to the brown sugar/butter it makes them taste like TOFFEE... Yummmm!

Always a hit but we use peanut butter chips instead of the chocolate. Love the chocolate too though!