Caramel Crunch Bars Recipes

03 March 2020 Bookmark • 0

These Caramel Crunch Bars, with layer upon layer of delicious sweet, salty, caramel goodness, are one among my favorite easy no-bake desserts!

Then you create a hot caramel filling and pour half it over the crackers. Repeat with another layer of crackers, and therefore the remainder of the caramel filling.

Caramel Crunch Bars Recipes

Top it all with a melted mixture of chocolate chips, butterscotch chips, and spread. Refrigerate the bars to let everything set.

I like to put a bit of parchment paper or tinfoil within the pan before making these. That way you'll pull the bars completely out of the pan after they’ve been refrigerated, and that they are way easier to chop. It also makes for very easy clean-up.

INGREDIENTS :

70-80 club crackers (about 2 full sleeves)
1 cup butter
2 cups graham cracker crumbs (about 1 1/2 full sleeves), crushed
1 cup light brown sugar , packed
1/3 cup granulated sugar
1/2 cup milk
2/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips

INSTRUCTIONS :

Line an un-greased 9x13 inch baking pan with parchment paper, leaving an overhang on either end.
Line the parchment paper with one layer of club crackers, cutting them to fit if necessary.
In a large saucepan, melt butter over medium heat.
Add graham cracker crumbs, brown sugar, granulated sugar and milk. Stir well and bring mixture to a boil — boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.)
Remove from heat and spread half of the mixture over crackers and gently smooth it into an even layer.
Place another single layer of crackers over the top, cutting to fit if necessary. Spread remaining mixture evenly over crackers.
Top with one more layer of crackers. Set aside.
In a small saucepan, combine peanut butter, chocolate chips, and butterscotch chips.
Melt over medium-low heat, stirring constantly, until smooth. Spread evenly over top of crackers.
Chill for at least 1 hour. Remove from fridge and allow chocolate to rest for a minute or so before cutting. This will help avoid breaks in chocolate as it's being cut.
Pull up on the parchment paper to remove them from the pan. Cut into bars. Store in the refrigerator.