INGREDIENTS

• About 35 salted crackers (or as many as can fit on baking sheet in 1 layer)
• 1¼ cups unsalted butter, cut into pieces
• 1 cup lightly packed brown sugar
• Pinch salt
• ¾ cup Skor pieces
• ½ cup shaved chocolate or chocolate chips
• 1 cup sliced almonds, optional
• 1 teaspoon kosher salt, optional

METHOD

Preheat oven to 400 F.

Line an 11-by-15-inch metal baking sheet or pan with parchment paper. Lay crackers over parchment.

Combine butter, brown sugar and salt in a large saucepan. Bring to a boil over high heat then boil for 1 minute.

Pour over crackers and sprinkle with Skor pieces and chocolate. Sprinkle nuts and kosher salt on top if using. Bake for 8 minutes or until everything is melted and gooey.

Cool slightly. Break or cut into squares using the size of the crackers as a guide. Cool on a wire rack.

WINE PAIRINGS

Try a chilled muscat-based dessert wine or liqueur for the caramel bars. - Beppi Crosariol