Salted Caramel Club Cracker Bars Recipe
Salted Caramel Club Cracker Bars Recipe
Craving something salty, sweet and crunchy? Try my salted caramel club cracker bars recipe that comes together in minutes.
The hardest part of this recipe is waiting for the bars to cool enough to cut and eat!
I made these club crackers to enjoy over a planned Zoom gathering during stay-at-home orders this spring.
I opted to make these in an 8" square baking dish as opposed to a 9" x 13" rectangular baking dish, which allowed me to have some left over caramel sauce to serve over sundaes for the same online party.
Having dessert options for the family is always welcome as we typically choose different sweets.
My family runs the dessert gamut of a few bits of quality dark chocolate, ice cream with a topping or two, popsicles or our favorite new treat - shave ice!
Our dear friend A treated us with an electric shave ice machine and sweet syrups. What a treat it has been with no treat excursions this season.
Have you tried shave ice? Make your own by topping a scoop of vanilla ice cream, with simple syrup over crushed ice.
Club Cracker Recipe Ideas
Buttery and salty club crackers are so versatile. Here are some ideas to use these pantry staples for weekday and celebration recipes.
Bacon Wrapped Club Crackers - To make, preheat oven to 275 degrees F. Wrap a club cracker in 1/2 slice of bacon with the seam side down on a sprayed foil lined baking sheet. Sprinkle bacon with brown sugar and bake for 30-45 minutes. Serve immediately.
Club Crackers with Salami and Cheese - Pair these dressed up crackers with hot chicken dumpling soup like Grandma made - yum!
BAT Club Crackers - Layer bacon, avocado spread and half of a cherry tomato on a club cracker for a fast and delicious appetizer.
Herbed Cheese + Club Crackers - Spread herbed cream cheese or Boursin on a club cracker and top with a slice of cucumber and sprig of dill for a fast and savory appetizer or lunch option.
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Salted Caramel Club Cracker Bars Recipe
This recipe is fast and easy especially if you follow a couple of my tips for making the layers.
- In an 8" x 8" baking dish, you should be able to place 3 crackers long by 6 crackers wide. That's 18 crackers per layer. I love the way the math works here! If you're struggling, make sure to press your tin foil into your dish corners for a bit more room.
- Spray your tin foil liberally to make it easy to remove the bars (before cutting) from the foil when you're ready to cut.
- As noted above, remove the bars from the dish before cutting them so you can get an easy clean slice of your knife down the whole (or near entire) length of the 8" bars. Nice!
- When layering the caramel, use a silicone spatula for ease.
- Before topping last caramel layer with melted chocolate. Give the caramel up to 5 or 10 minutes to rest and harden a bit to make it easy to spread the melted chocolate cleanly for a smooth and distinct layer.
- 54 club crackers - rectangular butter crackers - yum!
- 1 cup brown sugar
- 1 can sweetened condensed milk
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1 cup semi-sweet chocolate chips
- Coarse salt
Tools
- 8" x 8" baking dish
- Aluminum foil - enough to line the baking dish
- Baking spray
HELLO THERE!
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💕 jennifer
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