A baker I am not, so when I discover easy no-bake recipes, make them, and they turn out absolutely delicious, I know I have a winner! The original recipe is from Pillsbury. I adapted it since the measurements were all in sizes familiar in the US – our sweetened condensed milk can is smaller, for example, and ‘buttery crackers’ was a task to find. No fear, friends, I’ve gotcha.
- 1 Box buttery rectangular crackers (I used Christie Toppables)
- 1 can (300ml) sweetened condensed milk (not evaporated)
- 1 cup packed brown sugar
- ½ cup butter
- ¼ cup milk
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
- Line 13x9-inch pan with parchment paper (foil is suggested in the original recipe, but tends to stick!)
- Place crackers in a row in the bottom of the pan
- In a saucepan mix: condensed milk, brown sugar, butter and milk
- Cook over medium heat until butter is melted, stirring frequently.
- Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
- Pour half of the caramel mixture over crackers in pan. Arrange crackers over caramel.
- Top with another half of the remaining caramel mixture.
- Top with crackers.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over crackers, spread evenly.
- Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.
You will have enough caramel and chocolate that you could split it into 3 instead of 2 and add an extra layer, but for kids the thickness of this recipe was perfect. This will keep in the fridge for about 4 days. I’m not sure how freezable it would be with crackers, has anyone tried freezing it?