Caramel Cracker Bars
A sweet, salty, and crunchy combination that’s totally irresistible–you’ll love these super easy Caramel Cracker Bars!
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I came across this recipe, and knew that I had to try it. Immediately. As a huge fan of all things caramel, that’s what drew me to it first. But add in the chocolate, butterscotch, peanut butter, and buttery cracker? I was all in. This is an easy, must-try recipe that will have everyone talking. And eating.
As much as I love cookies, I may love cookie bars even just a little bit more. English Toffee Bars are a huge favorite, as well as Sheet Pan Chocolate Chip Cookie Bars and No Bake Chocolate Peanut Butter Oat Bars. So when I saw these, I knew I must try them. Apparently, this recipe is based on a popular cookie bar called Salt River Bars that can be found at the Liberty Market in Gilbert, AZ. I’m grateful to the internet so I can find these recipes, because I’m nowhere near there!
It all starts with buttery Club crackers, and along with a few more simple ingredients, added layers of chewy caramel and chocolate. The result is a crispy, crunchy, chewy, salty, and sweet delectable bar that you will want to eat every bit of! As I did some research, there are quite a few varying recipes of this same bar. I took my favorite parts of a few of them to create my own version.
Ingredients
- Club Crackers
- Butter
- Brown sugar
- Graham crackers
- Evaporated milk
- Vanilla extract
- Milk chocolate chips
- Butterscotch chips
- Peanut butter
If you don’t have Club crackers available, you could substitute another buttery cracker in its place.
Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 5: Pour the second layer of caramel, then third (and final) layer of crackers on top.
Step 6: In a microwave-safe bowl, melt the chocolate chips, butterscotch chips, and peanut butter.
Step 7: Pour chocolate mixture on top of crackers, and spread evenly. Refrigerate until firm.
OPTIONAL TIP: Add a sprinkling of sea salt on top of the chocolate! Salt is not my preference, which is why I don’t use it, but it does add a little extra touch if you like it!
Step 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.
I’m not kidding–get ready for these to go very quickly! I can’t keep them long enough to ever have any leftovers.
They’re also perfect for holiday gift-giving–neighbor gifts at Christmas, Christmas cookie treat plates, holiday treats and more. Watching a big game? Whip up a batch of these bars and everyone will love you!
Watch the video
For a step-by-step, watch this video!
FAQ
If you have heavy cream, you can use that instead.
You could try any buttery type of cracker. Even saltine crackers would work–they’d taste a bit different, but still yummy!
Storage
Store cut bars in an airtight container for 3-5 days. The crackers will get softer toward the end of that time period, so you’ll want to eat them faster if you want them nice and crispy!
More cookie and bar recipes
Lemon Meltaways | English Toffee Bars | Sheet Pan Chocolate Chip Cookie Bars
Enjoy these delightful bars!
Caramel Cracker Bars
PIN RECIPE PRINT RECIPEIngredients
- 84 club crackers, 27 x 3, but depends on pan size
- 1 cup butter
- 1 cup crushed graham crackers
- 2 cups packed brown sugar
- 2/3 cup evaporated milk
- 2 tsp. vanilla
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
- 1/2 cup peanut butter
Instructions
- 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.
- 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.
- 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.
- Pour half of the caramel on top of the first cracker layer, then place a second layer of crackers on top of the caramel.
- Pour the second layer of caramel, then third (and final) layer of crackers on top.
- 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.
- Pour chocolate mixture on top of crackers, and spread evenly. Refrigerate until firm.
- 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.
Video
Recipe Equipment
- 9×13 baking pan square sides, if possible
