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Chocolate Caramel Cracker Bars

 Chocolate Caramel Cracker Bars
Made on Saturday and gone by Monday, these Chocolate Caramel Bars with a cracker crust are just that good. —Allysa Billhorn, Wilton, Iowa
27 ServingsPrep: 15 min. Cook: 10 min. + chilling


  • 1 teaspoon plus 3/4 cup butter, cubed
  • 45 Club crackers (2-1/2x1 inch)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup packed brown sugar
  • 3 tablespoons light corn syrup
  • 1 cup (6 ounces) semisweet chocolate chips


  • 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 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 7
  • minutes. Remove from 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 2
  • hours or until chocolate is set. Using foil, lift layers out of pan;
  • cut into 3x1-in. bars. Yield: 27 bars.