250g unsalted butter (2 sticks)
1 cup demerara brown sugar
350g chocolate chips / Chipits or chocolate morsels (use can use milk or dark chocolate – you decide)
200g box cheese nips / or cheez-its, you can even use Saltines. I only managed to get a box of nips
1 cup of crushed pecans (you can toast it as well), I did not bother to do that, or any other nuts of your choice
½ cup cranberries
Preheat oven to 400ºF.
Line a deep dish or cookie sheet (make sure it has a high rim) with foil and spray with non-stick spray. You do not want it to boil over in your oven!! (Just think about the cleaning afterwards, and you will make sure you have a high rim dish/pan)
Lay a layer of crackers out on the foil. You will notice I used a bit more crackers and some did overlap, but if you use bigger ones, you can nicely pack them in a single layer.
In a saucepan, melt the sugar and butter until a boil is reached.
Reduce the heat and simmer, uncovered, for 3-4 minutes or until mixture is thickened and sugar is completely dissolved.
Pour this toffee mixture over the crackers and spread to coat evenly. Do not mix!! Just pour, and fill the gaps with yummy toffee using a spatula.
Bake in pre-heated oven for ±5 minutes, or until the toffee becomes bubbly. Then sprinkle on the chocolate chips and cover with another piece of tinfoil to speed up the melting process or put the tray back in oven to help the chips melt slightly.
When chips are semi melted, spread them into an even layer over the toffee.
Sprinkle on the chopped nuts, then the cranberries or whatever else you want to add.
Let it cool and/or refrigerate until hardened.
Once hard, break your bark into pieces and Enjoy!! Be careful, that you do no gobble down all of it in one sitting!!
I have seen numerous versions on the internet and pinterest and came up with my own version, tried and tested and made by: Esme Slabbert’s kitchen