Barn Board

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   1. Preheat oven to 350 F.

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   2. Line a cookie sheet with tin foil (makes clean up a breeze!). Lay crackers down until the sheet is completely covered, placing them end to end.

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   3. In a sauce pan melt the butter, brown sugar and vanilla over medium heat.

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   4. Bring the mixture to a boil and then allow it to fully boil for 2 minutes (don't allow to boil for much longer than the 2 minutes as the caramel will continue to cook in the oven).

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   5. Immediately pour and spread the mixture evenly over the crackers.

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   6. Bake in the oven for 10 minutes.

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   7. Remove the cookie sheet from the oven and sprinkle the chocolate chips over the top.

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   8. Wait a few minutes for the chips to melt then use an offset spatula to spread it evenly.

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   9. Now place the cookie sheet into the freezer for about 2 hours to set. I know, the hardest part is the waiting. But it is worth it, I promise.

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    10. Once you take the pan out of the freezer, let it sit for 15 to 20 minutes before cutting or breaking to allow the caramel to relax.

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    I prefer to eat these cold. With a glass of milk. Enjoy!

* Per serving · 4 servings · Values may vary.

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