Carmel Cracker Bars

Salty crackers, chewy caramel, and a chocolate-peanut butter lid.

Original recipe

Three layers of buttery crackers held together with graham caramel and capped with chocolate, butterscotch, and peanut butter. The name is not subtle, but neither are these bars.

Ingredients

  • Club crackers   (90 crackers)
  • Butter   (1 cup)
  • Brown sugar   (2 cups)
  • Graham cracker crumbs   (1 cup)
  • Heavy cream   (¾ cup)
  • Chocolate chips   (1 ½ cups)
  • Butterscotch chips   (½ cup)
  • Creamy peanut butter   (½ cup)

Instructions

  1. Prepare the pan. Grease a 9×13-inch pan. Line it with a parchment sling, then lightly grease the parchment too.

  2. Arrange about one-third of the Club crackers in a single layer across the bottom of the pan. Break crackers as needed to fill the gaps; perfection does not matter here.

  3. Make the caramel. Melt the butter in a saucepan over medium heat. Stir in the brown sugar, heavy cream, and graham cracker crumbs.

    Bring to a boil, stirring continuously, then cook for 7 minutes while continuing to stir.

  4. Build the layers. Remove the caramel from the heat and work quickly before it sets. Pour half over the crackers and spread it edge to edge. Add another layer of crackers, the remaining caramel, and a final layer of crackers.

  5. Refrigerate while you make the topping.

  6. Make the topping. Melt the chocolate chips, butterscotch chips, and peanut butter together in a saucepan over low heat, stirring until smooth.

  7. Spread the topping over the final cracker layer. Refrigerate for at least 2 hours.

  8. Use the parchment sling to lift the slab from the pan, then cut it into bars while cold.