Bark

Cream Crackers like you have never known them!

12 Cream Crackers 

120g butter

70g brown sugar

120g plain chocolate roughly chopped

50g sliced almonds

Pre-heat oven to 200'C, Mark 5

Line a baking tray (the nearest size you have to fit 12 crackers) with foil, shiny side up. Lay crackers on foil without overlapping.

Melt butter and sugar in a small pan over medium heat. Bring mixture to boil, stirring well to ensure butter and sugar are well blended. Pour this mixture over the crackers and bake for 2 - 4 minutes, until the butter mixture begins to bubble.

Remove from the oven and sprinkle over the chopped chocolate. Bake for a further minute, until the chocolate is soft. Remove from the oven and spread the chocolate evenly to form an icing layer. Sprinkle with the almonds.

Place in fridge for 1 hour until cool. Remove from the foil and cut each cracker into 4 triangles but random pieces are just fine.