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Ingredients:
- 6 ounces (½ a package) white chocolate chips
- 12 ounce package semi sweet chocolate chips
- 1 cup packed light brown sugar
- 1 cup (2 sticks) salted butter (can use unsalted if you prefer)
- 1 ½ sleeves Ritz crackers (48 crackers)
- 2 cups fresh strawberries, tops removed
Instructions:
- Preheat and Prepare: Preheat the oven to 400F degrees. Line a cookie sheet pan with nonstick aluminum foil or spray aluminum foil with nonstick spray.
- Prepare the Strawberries: Cut 2 cups fresh strawberries, tops removed, into small pieces and allow to dry on a paper towel to remove as much moisture as possible.
- Arrange the Crackers: Arrange 1 1/2 sleeves Ritz crackers in a single layer across the cookie sheet and set aside.
- Make the Caramel: In a medium saucepan, add 1 cup (2 sticks) salted butter and 1 cup packed light brown sugar. Melt both on medium low heat (stir to combine) until completely melted and ingredients are combined and smooth, about 3 minutes.
- Assemble and Bake : Pour the caramel mixture evenly over Ritz cracker layer, trying not to let the crackers move. Place in the preheated oven for about 7 minutes until bubbly.
- Add the Chocolate : Remove the sheet from the oven and immediately sprinkle 12 ounce package semi sweet chocolate chips evenly over hot caramel. Spread out chocolate across caramel as it melts with an offset spatula or knife.
- Add the White Chocolate: Sprinkle 6 ounces (½ a package) white chocolate chips on top of the semi-sweet chocolate and allow them to start melting (pop back in the oven for a minute or so if the chocolate is too cool). Swirl the white chocolate through the chocolate with a toothpick.
- Add the Strawberries: Dry diced strawberries off one more time with paper towels and sprinkle evenly across warm chocolate so they settle into the chocolate a little bit.
- Set and Enjoy: Refrigerate the bark until it completely sets. Remove the bark from the cookie sheet and peel off the aluminum foil. Break up into smaller chunks. Enjoy!
