Christmas Bark

1 sleeve of saltine crackers
1 cup butter
1/2 cup light brown sugar
12 ox semisweet chocolate chips
1 cup chopped pecans
sprinkles (optional)

1. Preheat oven to 350 degrees.
2. Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.
3. Melt butter and brown sugar in a medium saucepan over medium to medium high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary. Pour butter-brown sugar mixture over saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in oven and bake for 15 minutes.
4. Remove the pan from oven and immediately sprinkle with the chocolate chips. Put back into oven for 3-4 minutes for chocolate chips to soften. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers. Immediately sprinkle chopped pecans and sprinkles on top. Press the pecans slightly with a spoon so they are firmly in the chocolate and will be less likely to fall off when the bark cools.
5. Put the pan into the refrigerator and refrigerate for one hour. When the bark has finished cooling, remove the pan from fridge. Using your hands or pizza cutter, break or cut the bard into pieces.
6. Store in an airtight container in the fridge.