Caramel Cracker Bars

A sweet, salty, and crunchy combination that's totally irresistible–you'll love
these super easy Caramel Cracker Bars!

Servings:

Author: Kierste Wade | Old Salt Farm

Prep Time:
15 minutes

Refrigerate:
1 hour

Desserts Cookie Bars

cookie bars Christmas Crack Caramel desserts

Instructions

1 Line a 9×13 baking dish with parchment paper, with the ends hanging over the
edge of the pan. This will make it easier to remove the bars for cutting. I
prefer a 9×13 baking pan with straight sides for this recipe–it really helps
with laying out the crackers evenly without having to make any extra cuts. You
can also use a 10×15 jellyroll pan if you have one, you’ll just need a few more
crackers.
2 Lay out club crackers evenly across the bottom of the pan. If you use a pan with
straight sides, it’s 3 rows of 9 crackers = 27 per layer. If you’re using a
glass or rounded edge pan, or a jelly roll pan, you may need to trim crackers
down so they’ll fit.
3 Crush the graham crackers, and add to a large pot along with the butter, brown
sugar, and evaporated milk. Bring to a boil, the boil for 7 minutes, stirring
constantly. Stir in vanilla.
4 Pour half of the caramel on top of the first cracker layer, then place a second
layer of crackers on top of the caramel.
5 Pour the second layer of caramel, then third (and final) layer of crackers on
top.
6 In a microwave-safe bowl, melt the chocolate chips, butterscotch chips, and
peanut butter. Start with 1 minute, stir well, then add 10 second intervals as
needed. Stir until smooth.
7 Pour chocolate mixture on top of crackers, and spread evenly. Refrigerate until
firm.
8 Take the edges of the parchment paper that’s hanging over the sides, and remove
treats from the pan. Use a sharp knife to cut into bars.