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Chocolate Covered Caramel Cracker Bars Recipe

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Chocolate Covered Caramel Cracker Bars Recipe

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90 buttery rectangular crackers (from 13.7-oz box, like these)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup packed brown sugar
1/2 cup butter (not margarine)
1/4 cup whole milk
2 cups chocolate chips (milk, semi-sweet, dark, your choice)

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1:  Line 13×9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.

2:  In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high and heat to boiling. Boil 5 minutes, stirring constantly.

3:  Pour one-third of the caramel mixture over crackers in pan. Arrange 30 more crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.

4:  In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel and spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store in the refrigerator.

Darlene’s Tips: If you can’t find the rectangle buttery crackers, you can use saltine crackers or graham crackers.  You could even use rectangle or square cookies.  Instead of chocolate morsels, you could use any flavor that you want. Butterscotch morsels would be delish!  Add some chopped nut to this recipe if you like. You can sprinkle the nuts on top of the candy morsel topping or you could sprinkle finely chopped nuts on every layer.  You can freeze these and eat straight from the freezer if you want. They should soften up quickly.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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