Made on Saturday and gone by Monday, these chocolate caramel bars with a cracker crust are just that good. Treat your family to the yummy treats as soon as you can!
—ALLY BILLHORN WILTON, IA
PREP: 15 MIN. • COOK: 10 MIN. + CHILLING • MAKES: 27 BARS
1 teaspoon plus 3/4 cup butter, cubed
45 Club crackers (2 1/2 x 1 inch)
1 can (14 ounces) sweetened condensed milk
1/2 cup packed brown sugar
3 tablespoons light corn syrup
1 cup (6 ounces) semisweet chocolate chips
1. Line a 9-in.-square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in pan.
2. In a large saucepan, combine the milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice.
3. Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.