Recipes

Layered Cracker Toffee Bars

tripe-layer-cracker-toffee-bars

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.

5.0 from 11 reviews
Layered Cracker Toffee Bars
 
Ingredients
  • 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)
Instructions
  1. Line 13x9-inch pan with parchment paper (foil is suggested in the original recipe, but tends to stick!)
  2. Place crackers in a row in the bottom of the pan
  3. In a saucepan mix: condensed milk, brown sugar, butter and milk
  4. Cook over medium heat until butter is melted, stirring frequently.
  5. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
  6. Pour half of the caramel mixture over crackers in pan. Arrange crackers over caramel.
  7. Top with another half of the remaining caramel mixture.
  8. Top with crackers.
  9. 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.
  10. 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?

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