Caramel and Chocolate Cracker Bars

It has been over a month since I turned on my oven.

I am beginning to have serious baking withdrawal.

Autumn cannot come soon enough for me.

On the up side, I am coming up with some interesting no bake treats.

This particular recipe was from a Taste of Home magazine. I can't tell you the issue or month or any other info as it was cut out of the magazine and placed in our box of recipes under the counter that continues to grow and grow.

Do you have one of those boxes?

You know, where you put all those recipes that you read and think "Ooooh, I should make that at some point." Ours has been around since Sue and I were little. It's about the size of a shoe box. A really, really full shoebox.

Anyway, these squares are very yummy and super-de-duper simple to whip up.

Thank you shoe box recipe.

Caramel and Chocolate Cracker Bars

Ingredients

45 - 50 salted soda crackers (I use Saltines)

1 can (14 oz) sweetened condensed milk

1/2 cup brown sugar, packed

3 Tbsp corn syrup (light)

3/4 cup butter, cubed

1 cup chocolate chips (I used semi sweet)

Directions

Line a 9 inch square pan with parchment paper. Spray lightly with cooking spray. Arrange a single layer of crackers on bottom of pan.

I counted how many crackers this took and set aside enough for 2 more layers.

This is so everything is ready once you begin to assemble the bars and can move quickly.

In a large saucepan, combine the sweetened condensed milk, brown sugar, corn syrup, and butter. Bring to a boil over medium heat, stirring frequently. Reduce heat to maintain a low boil and cook and stir constantly for 7 minutes.

Remove from heat. Evenly pour 1/3 of the caramel over the crackers in the pan and gently spread. Repeat the cracker and caramel layers twice more.

Immediately sprinkle with the chocolate chips. Let stand 3 - 4 minutes, or until glossy.

Gently spread the melted chips evenly over top of square.

Cover and refridgerate about 2 hours, until chocolate is set.

Using the parchment paper, lift the bar out of the pan; cut into squares.

It really doesn't get too much easier than that.

FYI - I wanted to know what would be the best way to store these without them getting soggy. I tried some in the fridge, some on the counter and some in the freezer (covered with plastic wrap). They all seemed to last and not get soggy at all. The ones I froze were in the freezer for 2 days before I thawed them on the counter and then ate them (I didn't eat all of them....I shared, honest) ....and even they weren't soggy.

Check out Ms. enPlace for some great cooking and crafting links.