Caramel Cracker Bars

Today is Reveal Day for Group B of Secret Recipe Club! This month I was assigned to Shugary Sweets. I was so excited about this assignment, because a couple months ago I had tagged Caramel Cracker Bars to try sometime, and now I had the perfect opportunity!

These little gems are a wonderful combination of salty and sweet, with a delicious chocolate topping, reminiscent of scotch-a-roos. They are super easy to make, but hard to wait for once they're cooling in the fridge! But don't be tempted to sneak one early - they do need time in the fridge to set up properly.

I started by making graham cracker crumbs. At first, I thought it was weird to add graham cracker crumbs to a caramel mixture, but they add a really interesting depth of flavor. You can make crumbs in the food processor or by crushing them with a rolling pin or whatever your favorite method is. Just make sure they're crushed quite finely.



Next, line a 9x13 baking pan with foil, grease the foil (or spray with nonstick spray) and then line the bottom with a layer of Ritz crackers.



In a large saucepan, combine the sugar, butter, brown sugar,



milk



and graham cracker crumbs.



Cook and stir over medium heat until the mixture comes to a boil



then stir and cook for an additional five minutes. Pour half the caramel mixture over the layer of crackers,



then add a second layer of crackers on top of the caramel.



Pour the remaining caramel



over the second layer of crackers. Look at all those crackers just swimming in caramel.



Finish this off with a third layer of crackers, then cover the dish with cling wrap and refrigerate for at least a half hour. In the meantime, you can make the topping.

In a medium saucepan, combine the peanut butter, butterscotch chips



and chocolate chips.



Cook and stir over low heat until the mixture is smooth. It will take a little while, at first it will just look like this!



But it will smooth out, and when it does, dollop it over the crackers and use a spatula or knife to spread it out in an even layer.

Cover the pan and refrigerate overnight, or for at least 4 hours. These may be the longest four hours of your life; but be patient! When the time is up, remove the bars using the foil handles, and carefully pull away the sides of the foil from the caramel.



Slice into thin strips



then into bite sized pieces. Store these in the refrigerator. (I actually found it easiest after those first few cuts to invert the bars onto the cutting board, remove the foil completely, and then slice upside down before turning right side up to serve and store.)

Thanks, Shugary Sweets. You've now made me, and several others, addicted to these yummy treats!

See all the Secret Recipe Club participants in the list below.

One year ago: Pumpkin Cake
Two years ago: Peach Pound Cake

You can find even more good stuff at Mouthwatering Mondays, Mangia Mondays, Your Recipe, My Kitchen, Menu Monday, Tempt my Tummy Tuesday, Tuesday at the Table, Tasty Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#2), Slightly Indulgent Tuesday, Tasty Tuesday (#3), Crazy Sweet Tuesday, Crockpot Wednesday, What's on your plate?, Cast Party Wednesday, Made it on Monday, What's Cooking Wednesday, These Chicks Cooked.

Caramel Cracker Bars

2 cups graham cracker crumbs
1 cup brown sugar
1 cup granulated sugar
1 cup butter
1/2 cup milk
2 1/2 sleeves Ritz crackers
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
3/4 cup peanut butter

Line a 9x13 baking dish with foil and grease the foil well. Place a layer of Ritz crackers over the foil and set aside.

In saucepan, heat graham cracker crumbs, sugar, brown sugar, butter and milk. Bring to a boil and continue stirring while boiling for 5 minutes. Remove from heat.

Pour half of caramel mixture over Ritz, then add another layer of crackers over the caramel mixture. Top with remaining caramel and then one more layer of crackers. Refrigerate for about 1/2 hour.

Meanwhile, in a small saucepan over low heat, melt butterscotch and semi sweet chips with the peanut butter. Stir until smooth and creamy. Pour over the top layer of crackers and refrigerate 4 hours or over night.

Remove the bars from the pan using the foil, and place them chocolate side down on a cutting surface. Remove the foil and then cut (upside down) into bite sized pieces. Turn right side up to store and serve. Store in the refrigerator.