Chocolate Caramel Cracker Squares

 

Cookies that you don't have to bake? - sign me up.  With temperatures still in the 80's, I'm using my oven as little as possible.  This recipe for Chocolate Caramel Cracker Bars came from this month's issue of Taste of Home magazine.  These are super simple and no baking is required - yea!

Chocolate Caramel Cracker Squares
 1 teaspoon + 3/4 cup butter
45 club crackers
1 can sweetened condensed milk
1/2 cup brown sugar
3 Tablespoons corn syrup
1 cup chocolate chips
1/4 cup chopped nuts (I added these to the original recipe.)











Line a 9" square pan with foil.  Melt 1 teaspoon of butter and grease the foil with melted butter.







 



Arrange a single layer of crackers in the bottom of the pan.

 

In saucepan, combine milk, brown sugar, corn syrup and remaining butter.  Bring to a boil.  Reduce heat and cook and stir 7 minutes.  Evenly spread a third of mixture over cracker layer.


 


Repeat cracker and caramel layers twice.  Immediately sprinkle with chocolate chips.

Let stand 5 minutes and spread over top.






Sprinkle with nuts.

Cover and refrigerate for 2 hours.  Use foil to lift bars out of pan.

 Cut into squares.

This is a great recipe to get your kids in the kitchen and baking.  It was super easy and everyone really enjoyed them.  (Nobody even suspected that it was crackers layered in between the caramel layers.) 

Ciao!


Chocolate Caramel Cracker Bars
 1 teaspoon + 3/4 cup butter
45 club crackers
1 can sweetened condensed milk
1/2 cup brown sugar
3 Tablespoons corn syrup
1 cup chocolate chips
1/4 cup chopped nuts


Line a 9" square pan with foil.  Melt 1 teaspoon of butter and grease the foil.  Arrange a single layer of crackers in the bottom of the pan.  In saucepan, combine milk, brown sugar, corn syrup and remaining butter.  Bring to a boil.  Reduce heat and cook and stir 7 minutes.  Evenly spread a third of mixture over cracker layer.  Repeat cracker and caramel layers twice.  Immediately sprinkle with chocolate chips.  Let stand 5 minutes and spread over top.  Cover and refrigerate for 2 hours.  Use foil to lift bars out of pan.  Cut into squares.