Cracker Jill Bars Recipes
CHOCOLATE CARAMEL CRACKER BARS
Chocolate Caramel Cracker Bars are the perfect sweet treat made with crunchy crackers, a chocolate topping, and easy, gooey homemade caramel throughout.
Provided by Sabrina Snyder
Categories Dessert
Time 1h10m
Number Of Ingredients 6
Steps:
- Line an 8x8 pan with parchment paper.
- Line a single layer of club crackers.
- Add butter, sweetened condensed milk, brown sugar, and corn syrup to a medium saucepan.
- Stir well and bring to a boil on medium heat.
- Reduce heat to medium-low then cook for 8 minutes, stirring every minute.
- Add 1/3 of the caramel mixture to the crackers gently (don't worry if you miss a spot).
- Add a second layer of crackers (be VERY careful the caramel is very hot).
- Add another 1/3 of the caramel mixture then another layer of crackers and the rest of the caramel mixture.
- Top with your chocolate chips and cover with a dishtowel (this keeps the heat in) for 3 minutes.
- Spread the chocolate in an even layer over the bars.
- Refrigerate for 1 hour until cooled and hardened before cutting into slices.
Nutrition Facts : Calories 300 kcal, Carbohydrate 37 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 32 mg, Sodium 142 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
CRACKER JILL BARS
If you love sweet and salty, then you're going to love this recipe! The toffee mix and the caramel sauce, combined with the kettle corn and sea salt is a wonderful flavor combination. These are a tasty treat everyone will love!
Provided by Jill Drury
Categories Cookies
Time 25m
Number Of Ingredients 12
Steps:
- 1. Prep: 25 minutes | Chill: 45 minutes | Makes 20 to 24 bars
- 2. Line an 11x7x2-inch or a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside.
- 3. In a very large bowl toss together the kettle corn, toffee pieces and pecans; set aside.
- 4. In a small saucepan, combine the corn syrup, condensed milk, brown sugar, granulated sugar and butter. Bring mixture to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, for 5 to 6 minutes or until the caramel sauce has turned light golden brown, stirring frequently. Remove from heat; stir in vanilla. Pour caramel sauce over kettle corn mixture, stirring with a wooden spoon until the kettle corn mixture is completely coated.
- 5. Turn mixture into prepared pan, pressing firmly into pan using the back of the wooden spoon or a large piece of waxed paper.
- 6. Spread melted chocolate over kettle corn mixture in pan. Drizzle caramel topping over chocolate. Sprinkle with sea salt.
- 7. Place in the refrigerator for 45 to 60 minutes to allow chocolate to set.
- 8. Use foil to lift bars from pan. Cut in bars**. * Note: Place chocolate pieces in a large microwave-safe bowl. Cook on 50% (medium) power for 2 to 3 minutes or until chocolate is just melted, stirring twice. ** To make cutting easier, wipe blade of knife with wet paper towels frequently.
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