Last minute family function?

Never fear showing up empty-handed again with these Triple-Layer Cracker Toffee Bars. Just six ingredients that you can keep stocked in the pantry, these bars are a delicious sweet and savory treat that everyone will enjoy!

Triple-Layer Cracker Toffee Bars

After you gather all of your ingrediants, line a 9×13 pan with parchment (or nonstick foil). Spray down with cooking spray. Arrange 30 crackers in bottom of pan, filling every corner.

Triple-Layer Cracker Toffee Bars
Now it is time to make the creamy caramel! In a saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Then increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly. * Caramel mixture scorches easily unless you continually stir – Use caution *

Triple-Layer Cracker Toffee Bars
Pour a third of the caramel mixture over crackers you’ve arranged in the pan. Time for the next layer, arrange another layer of 30 over caramel. Cover with one-third of the remaining caramel mixture and finally arrange and cover the third layer using the remaining crackers and caramel.

Triple-Layer Cracker Toffee BarsIn small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel and spread evenly.

Refrigerate the pan for about 1 hour or until set. (Just enough time to get ready for your outing!🙌🏻)

Cut into 6 rows by 8 rows. Store covered up to 4 days.

Let me know how your Triple-Layer Cracker Toffee Bars come out in the comments below👇🏼!

Triple-Layer Cracker Toffee Bars
5 from 1 vote
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Triple-Layer Cracker Toffee Bars

These easy caramel and chocolate layered cracker toffee bars are a twist on a traditional cracker toffee.
Course Dessert
Prep Time 25 minutes
Total Time 1 hour 25 minutes
Servings 48 servings

Ingredients

  • 90 Buttery Rectangular Crackers (Club Crackers) From 13.7-oz Box
  • 1 can 14 oz Sweetened Condensed Milk (not evaporated)
  • 1 cup Packed Brown Sugar
  • 1/2 cup Butter
  • 1/4 cup Milk
  • 1 bag 11.5 oz Milk Chocolate Chips (2 cups)

Instructions

  1. Line 9x13 inch pan with parchment or (non-stick) foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.

  2. In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. 
  3. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
  4. Pour one-third of the caramel mixture over crackers in pan. 
  5. Arrange 30 of the crackers over caramel. 
  6. Top with one-third of the remaining caramel mixture. 
  7. Repeat with remaining crackers and caramel.
  8. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. 
  9. Pour over caramel; spread evenly. 
  10. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

xo

Carolyn

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