Have saltine crackers? Need a quick and easy dessert? This recipe for Saltine Cracker Caramel Bars is for you! This recipe only takes a few ingredients you probably already have in your pantry and is perfect for parties, potlucks, bake sales, holidays, etc.
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Why I Love This Recipe
I love Saltine Cracker Caramel Bars for the irresistible combination of sweet and salty flavors like my Chocolate Peanut Butter Rice Krispie Treats. The crispy saltine crackers, smothered in rich caramel and topped with a luscious chocolate layer, create a delectable treat that everyone always loves.
I also love this recipe because I am able to use items in my pantry that may have otherwise gone to waste, similar to my Kitchen Sink Cookies. I was able to use up almost the entire box of crackers as well as clear out a few half-used packages of nuts and chocolate chips and a can of condensed milk that had been in the pantry for a while.
I've seen similar recipes called Saltine Crack, Christmas Crack, or Toffee Crack Bars, this Saltine Cracker Caramel Bars recipe is very similar. They are so good and really easy to make.
How to Make Saltine Cracker Caramel Bars
Step 1: Prepare a 13" x 9" pan (or a similar size) with foil or parchment paper and non-stick spray, and line the bottom of your pan with crackers (my layer was 24).
Step 2: For caramel, heat condensed milk, milk, butter, and brown sugar in a saucepan, stirring constantly. Once combined, boil for 5 minutes, stirring to prevent burning.
Step 3: Pour about ⅓ of the caramel over the crackers in the pan and spread out evenly. Add another layer of crackers and cover with another ⅓ of the caramel. Repeat one more time so you have 3 layers of crackers and caramel.
Step 4: Microwave chocolate chips for 60 seconds, stir, then heat in 30-second intervals until melted. Add a little vegetable oil for shine and easier spreading.
Step 5: Spread all of the chocolate over the top of the caramel and crackers.
Step 6: Sprinkle with chopped nuts and place the pan in the refrigerator for at least an hour to set the chocolate.
Expert Tips For This Recipe
- The hot caramel cooks fast and bubbles a lot. Be careful and use a large saucepan to keep it under control.
- I used foil as a liner for my pan but you can also use parchment paper.
- Ensure you allow the bars to set in the fridge before attempting to cut them into squares. If the layers haven't hardened, the bars will be hard to cut through into nicely shaped bars.
- I add vegetable oil to the melted chocolate because it adds a little more shine to the finished product and makes the chocolate easier to spread.
Frequently Asked Questions
Yes, you can use salted butter if that's what you have on hand. However, keep in mind that the salted butter will add an extra layer of saltiness to the bars.
Saltine crackers work best for this recipe because of their light and crispy texture and salt topping. However, you can experiment with other crackers if you'd like, but the end result may be slightly different.
Yes, you can use milk chocolate or dark chocolate chips according to your preference. Keep in mind that the sweetness and flavor profile may vary depending on the type of chocolate used.
Store the Saltine Cracker Caramel Bars in an airtight container at room temperature. They should stay fresh for about 3-5 days. If you prefer a firmer texture, you can refrigerate them, but let them come to room temperature before serving.
Yes, you can freeze Saltine Cracker Caramel Bars. Place them in a freezer-safe container or wrap them tightly with plastic wrap and aluminum foil. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator before serving.
More Fun Dessert Recipes to Check Out
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Saltine Cracker Caramel Bars
Equipment
- 9 x 13 pan (or similar size)
- parchment paper or foil
- silicone spatula or wooden spoon
Ingredients
- 3 packages saltine crackers
- 1 14 ounce can sweetened condensed milk
- ¼ cup milk
- ½ cup unsalted butter
- 1 cup brown sugar
- 2 cups chocolate chips (semi-sweet or milk chocolate)
- 1 tablespoon vegetable oil
- ½ cup chopped nuts (optional but recommended)
Instructions
- Prepare a 13x9 pan with liner and non-stick spray. I used foil in these photos but I would recommend parchment paper.
- Line the bottom of your pan with crackers (my layer was 24 crackers).
- To make the caramel, add condensed milk, milk, butter, and brown sugar to a large saucepan on medium heat. YOU MUST STIR THE ENTIRE TIME. Once combined, increase the heat slightly and boil for 5 minutes. Be careful, it's really hot and bubbly at this point but you do have to keep stirring or it will burn.
- Pour about ⅓ of the caramel over crackers in the pan. Add another layer of crackers and cover with another ⅓ of the caramel. Repeat one more time so you have 3 layers of crackers and caramel.
- In a microwave-safe bowl, add chocolate chips and microwave for 60 seconds. Stir and continue to microwave in 30-second intervals until fully melted. Here is where I add the vegetable oil. It adds a little more shine and makes the chocolate just a little easier to spread. This step is optional.
- Spread all of the chocolate over the top of the caramel and crackers and sprinkle with chopped nuts. Place the pan in the refrigerator for at least an hour to set the chocolate.
Notes
- The hot caramel cooks fast and bubbles a lot. Be careful and use a large saucepan to keep it under control.
- I used foil as a liner for my pan but you can also use parchment paper.
- Ensure you allow the bars to set in the fridge before attempting to cut them into squares. If the layers haven't hardened, the bars will be hard to cut through into nicely shaped bars.
- If you don't want to top with nuts (or are allergic) you can top with some sea salt!
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
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