Step 1

Preheat oven to 400F

Step 2

Line a large cookie sheet with aluminum foil and cover it with a single layer of saltine crackers.

Step 3

In a saucepan, melt butter and sugar together. Bring to boil then let cook for 3-5 minutes.

Step 4

Pour hot caramel over the saltines and place the pan in the oven for 5-8 minutes until caramel is hot and bubbly.

Step 5

Remove pan from oven and immediately cover the top with chocolate chips. Let set for 3-5 minutes so the chocolate begins to melt.

Step 6

Use a nonstick spatula to spread the chocolate into a single layer and then top with crushed Heath bars.

Step 7

Place pan in freezer for several hours until set.

Step 8

Turn pan over and carefully remove the foil. Break the bark into pieces.

Step 9

Can be stored at room temperature or in the refrigerator if chocolate gets too soft.