Try The Caramel Crunchy Bars That Set The Bar High!
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This crunchy caramel bar has everything you find addicting in a dessert—chocolates, caramel, and that touch of crunch in every bite. Plus, there’s no baking required. Everyone, even your not-so-kitchen-friendly significant other can make this dessert.
Our friend Mel from Mel’s Kitchen Café has this to say about the recipe:
“Regardless of name or authenticity, these bars are fantastic. And they are super easy to throw together and require no baking in the oven. That’s a major bonus on a hot summer day. I much preferred these bars after refrigerating. They stay soft despite being chilled and they are very, very addicting.”
It’s a battle I will never win. If it’s between this dessert and me, I will gladly lose.
Ingredients
80 club crackers (I used multi-grain)
1 cup Kerrygold butter
2 cups graham cracker crumbs
1 cup firmly packed brown sugar
1/2 cup TruMoo milk
1/3 cup Domino sugar
2/3 cup Jif creamy peanut butter
1/2 cup Nestle’s semisweet chocolate morsels
1/2 cup Nestle’s butterscotch morsels
Instructions
Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary (in my 9X13-inch pan, the crackers lined up evenly without the need to trim).
In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 miutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter
mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
In a small saucepan (or in the microwave), combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.
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Quick Tip: Serve with Warm Milk.
Thanks again to Mel’s Kitchen Café for this amazing recipe.
