Best Triple Layer Cracker Toffee Bars Recipes

TRIPLE-LAYER CRACKER TOFFEE BARS image

Provided by SANDRA WEBB

Categories Candies

Time 1h50m

Number Of Ingredients 6

90 captain's wafers
1 can(s) 14 oz sweetened condensed milk (not evaporated)
1 c packed brown sugar
1/2 c butter
1/4 c milk
1 bag(s) (11.5) milk chocolate chips (2 cups)

Steps:

1. LINE 13 X 9 INCH PAN WITH FOIL. SPRAY FOIL WITH COOKING SPRAY. PLACE 30 CRACKERS IN BOTTOM OF PAN.
2. IN A 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; 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; SPREAD EVENLY. REFRIGERATE ABOUT 1 HOUR OR UNTIL SET. CUT INTO 6 ROWS BY 5 ROWS. STORE COVERED UP TO 4 DAYS.

Triple-Layer Cracker Toffee Bars image

Provided by valerie casale

Categories Cookies

Time 1h50m

Number Of Ingredients 6

90 buttery rectangular crackers (13.7 oz box)
1 can(s) sweetened condensed milk (not evaporated)
1 c brown sugar, firmly packed
1/2 c butter
1/4 c milk
1 bag(s) milk chocolate chips

Steps:

1. Line 13 x 9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.
2. In 2-quart sauce pan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high' heat to boil. Boil 5 minutes, stirring constantly.
3. Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
4. In small microwaveable bowl, microwave chocolate chips uncovered on high for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.