Chocolate Peanut Butter Caramel Crunch Bars
Flaky, crunchy, sweet and lightly salted chocolate peanut butter caramel bars
Ingredients
- 90 club crackers
- 1 cup salted butter
- 2 cups light brown sugar packed
- 1 cup graham cracker crumbs
- 3/4 cup heavy cream
- 1 1/2 cup milk chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup creamy peanut butter
- flaky sea salt
Instructions
- Line a 9x13 baking pan with parchment. It is best to use one with square corners. If you only have a rounded corner one, just use less crackers and don't put them all the way to the curved edge. Line the pan with 5 rows of 6 crackers, or whatever fits your pan. You will make 3 layers of crackers.
- Spray the parchment and pan with oil spray. In a heavy bottom sauce pan, add the butter, sugar, graham cracker crumbs, and cream, stirring occasionally until it boils. Reduce the heat and simmer on low for 7 minutes.
- Pour half of the mixture over the crackers and spread with an offset spatula, then quickly add another layer of 30 crackers. Pour the rest of the caramel over and spread it to the edges. Top with the last 30 crackers. Place in the fridge while you make the topping.
- Combine the chips and peanut butter in a microwave safe bowl and microwave in 20 second increments, stirring between each, until smooth. Pour over the top of the crackers and spread it evenly, topping with flaky sea salt. Put into the fridge for a couple hours to set, then cut into bars. Store in an airtight container, or in the freezer.
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