Buttery Chocolate Bark

1 cup sugar
1 cup butter
one 12 ounce package of good-quality semi-sweet chocolate chips

(can use chopped good quality semi-sweet chocolate --Ed)
Saltine ® or similar type crackers (enough to cover a jelly roll pan)

Preheat oven to 350 degrees Fahrenheit. Line a jelly roll pan with foil, smoothing carefully. Place the crackers on the foil-lined pan as though you were dealing out a deck of cards, one by one, until the pan is covered. Break any extra to cover all of the pan. Melt the butter and sugar together in a saucepan, stirring gently until just bubbling, then remove from heat. Pour sugar/butter mixture carefully over the crackers. Bake for 8 minutes. Remove from oven, cool slightly, and place the chocolate chips evenly over the crust. Return to oven, baking for 1-2 minutes more. Remove from oven and very carefully smooth the chocolate over the top with a spatula. Cool, then refrigerate for 2 hours. Remove foil, break the bark into pieces, and store in an airtight container, preferably in the refrigerator.
 

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