Heat oven to 350.
Line a metal rimmed sheet pan with Reynold's Release Wrap.
Lay crackers so they touch on all sides across pan.
Place into a small saucepan over medium heat:
1 cup butter
1 cup light brown sugar
Whisk continuously while bubbling for three minutes.
Pour caramel over soda crackers and spread until entire surface is evenly covered.
Place into hot oven and bake for 8-9 minutes.
Remove from oven and immediately sprinkle with about 1 cup semi-sweet chocolate chips and allow to melt for a minute or two.
Spread chocolate into a thin layer over caramel.
Sprinkle lightly with a pinch of Kosher salt.
Place entire sheet pan into refrigerator to chill for about 30 minutes.
When cold lift from Reynold's wrap and break into shards of crunchy, caramelly delight.
|Linking up with the Homespun Bake Shop|