Directions

• Line a 9-in. square baking pan with foil and grease the foil with 1
• teaspoon butter. Arrange a single layer of crackers in the pan.
• In a large saucepan, combine the milk, brown sugar, corn syrup and
• remaining butter. Bring to a boil over medium heat, stirring
• occasionally. Reduce heat to maintain a low boil; cook and stir for
• 7 minutes. Remove from the heat. Evenly spread a third of the
• mixture over the crackers. Repeat cracker and caramel layers twice.
• Immediately sprinkle chocolate chips over caramel; let stand 3-5
• minutes or until glossy. Spread over top. Cover and refrigerate for
• 2 hours or until chocolate is set. Using foil, lift layers out of
• pan; cut into 3-in. x 1-in. bars. Yield: 27 bars.