This recipe had been sitting on my Pinterest list of things to make for a very long time. I finally made them for our Halloween trick or treat party. They were a total hit! I was worried that the crackers would become soggy after storing, but they stayed good for several days. (Well maybe that's not a plus since I polished off the pan. Hips don't need that).
90 buttery rectangular crackers (such as Keebler Club Crackers)
1 (14 oz.) can sweetened condensed milk
1 c. brown sugar
1/2 c. butter
1/4 c. milk
2 c. milk chocolate chips
Line a 13X9 inch baking pan with foil, spray with cooking spray. Layer 30 of the crackers in a single layer on the bottom of the baking pan.
In a 2 quart saucepan, mix the sweetened condensed milk, brown sugar, butter and milk; cook over medium heat until butter is melted, stirring frequently. Increase heat to medium high. Once caramel boils cook for 5 minutes, stirring constantly.
Pour 1/3 of the caramel over the crackers in the pan. Layer 30 more crackers over the caramel. Repeat with remaining caramel and crackers.
In a small microwave safe bowl, microwave chocolate chips for 1-2 minutes, stirring every 30 seconds until melted and smooth. Pour over caramel top, spread evenly. Refrigerate about 1 hour. Store covered for up to 4 days.
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