Elaine’s Soda Cracker Bark

Preparation

• • With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with foil, matte-side up, making sure to cover all four sides.
  • Completely cover the bottom of the baking sheet with the soda crackers in an even layer. Cut the crackers to fit as needed. Set aside.
  • In a medium pot over medium-high heat, melt the butter with the sugar, corn syrup and salt, stirring a few times. Bring to a boil. Cook over medium heat, without stirring, until a light amber caramel forms and a thermometer reads 265°F (130°C), about 6 minutes.
  • Remove the pot from the heat. Immediately pour the caramel over the soda crackers. Using an offset spatula, spread the caramel over the entire surface of the crackers.
  • Bake for 6 minutes or until the caramel is amber and the entire surface is bubbling.
  • Remove the baking sheet from the oven. Cover the surface of the caramel with the chocolate chips. Let the chocolate melt for 5 minutes without touching.
  • Using an offset spatula, spread the chocolate out in an even layer. Top with the almonds, pressing them gently into the chocolate. Let cool for 30 minutes.
  • Freeze for 30 minutes or until the bark is completely chilled.
  • Break the bark into pieces. Place the bark pieces into bags or airtight containers. The bark will keep for 2 weeks at room temperature.