Here are step by step instructions by Amy.
12x15 jellyroll pan
36 saltine crackers
1 cup brown sugar
1 cup REAL butter
12 oz. chocolate chips (or white chocolate)
almonds, chopped fine
Place crackers on foil.
In saucepan, mix together sugar and butter, and bring to a boil on MEDIUM heat. Let bubble exactly 2 minutes.
Pour and spread over crackers.
Bake 5 minutes at 400°.
Cool 1 minute, and then sprinkle chocolate chips evenly.
Let chocolate chips melt for a minute, and spread evenly over crackers.
While chocolate is still "wet", sprinkle with chopped or sliced almonds.
Refrigerate to cool completely. Break into "bark-like" pieces.
Store in airtight container and don't eat too many! :)