Barn Board

1. Preheat oven to 350 F.

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.

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

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).

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

6. Bake in the oven for 10 minutes.

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

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

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.

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.

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