Chocolate Holiday Crackle | Lindt The Season

Thaw pastry according to package directions.
Preheat oven to 375°F (190°C).
Line a large cookie sheet with parchment paper.
Remove both pie shells from their foil tins, and roll out dough. Using a fork, poke holes over the surface of the pie dough and transfer to parchment paper lined cookie sheet. Bake for 12 minutes.
Place the butter and sugar in a medium-sized pot over medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 10 minutes, stirring constantly until deep golden brown in colour. For best results, use a candy thermometer and cook mixture to 300°F (149°C).
Remove pan from heat and pour caramel mixture evenly over the baked pie crust. Spread mixture to the edges with a spatula. Allow to cool completely.
In a microwave safe bowl, melt 300 g of Lindt Swiss Classic Gold Milk Chocolate. Microwave in 30-second intervals, stirring in between until chocolate is fully melted. Spread evenly over caramel and let cool completely.
Once chocolate has hardened, break pieces off and store in a container.