Description
Caramel Cracker Bars are a delightful treat combining sweet caramel, salty crackers, and rich chocolate and butterscotch. This no-bake dessert offers crunchy layers of club crackers and smooth caramel topped with a luscious blend of melted chocolate chips, butterscotch chips, and peanut butter, perfect for an easy, crowd-pleasing dessert.
Ingredients
Base and Layers
- 84 club crackers (3 layers of 27 crackers each, or adjusted to pan size)
- 1 cup crushed graham crackers
Caramel
- 1 cup butter
- 2 cups packed brown sugar
- 2/3 cup evaporated milk
- 2 tsp vanilla extract
Topping
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
- 1/2 cup peanut butter
Instructions
- Prepare baking dish: Line a 9×13 inch baking dish with parchment paper, leaving the ends hanging over the edges to easily lift out the bars later. A pan with straight sides is preferred to neatly align the crackers.
- Layer crackers: Arrange a layer of 27 club crackers (3 rows of 9) evenly on the bottom of the pan. Adjust number if using different pan size by trimming crackers if necessary.
- Make caramel: In a large pot, combine crushed graham crackers, butter, brown sugar, and evaporated milk. Bring mixture to a boil over medium heat, then continue boiling for 7 minutes, stirring constantly to prevent burning. Remove from heat and stir in vanilla extract.
- Assemble layers: Pour half of the hot caramel evenly over the first cracker layer. Add a second layer of crackers, followed by the remaining caramel, and finish with the final layer of crackers on top.
- Melt topping: In a microwave-safe bowl, melt the milk chocolate chips, butterscotch chips, and peanut butter together. Heat for 1 minute, stir well, then continue heating in 10-second intervals, stirring after each, until the mixture is smooth and fully combined.
- Top bars: Pour the melted chocolate mixture evenly over the top cracker layer, spreading it to cover completely.
- Chill and set: Refrigerate the bars until the topping is firm and set, approximately 1 hour.
- Cut and serve: Use the parchment paper edges to lift the set bars from the pan. Use a sharp knife to cut into individual bars and serve.
Notes
- A 9×13inch pan with straight sides helps keep the cracker layers uniform without trimming.
- You can adjust the number of crackers based on your pan size, trimming if necessary.
- Stir caramel mixture constantly to prevent it from burning while boiling.
- Use parchment paper for easy removal of bars from the pan.
- Store bars in an airtight container in the refrigerator for up to 5 days.
