Chocolate Caramel Cracker Candy
This Chocolate Caramel Cracker Candy is a simple, no-bake treat combining salty crackers, gooey caramel, and silky chocolate for an irresistible crunchy delight!
Equipment
- 9x13 inch Baking Dish
- Medium Saucepan
- Wooden Spoon or Spatula
- Parchment Paper
- Measuring cups and spoons
- Microwave-safe Bowl
Ingredients
- 54 Club crackers
- 14 ounce can sweetened condensed milk
- 1/2 cup packed brown sugar
- 3 tablespoons light corn syrup
- 3/4 cup butter cubed
- 1 1/3 cups semi-sweet chocolate chips
Instructions
- Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal later.
- Arrange a single layer of 54 Club crackers on the bottom of the prepared baking dish, covering the entire surface.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, packed brown sugar, light corn syrup, and cubed butter. Stir continuously until the mixture comes to a boil, then let it boil for an additional 4-5 minutes, stirring constantly, until thick and glossy.
- Carefully pour the hot caramel over the cracker layer, spreading evenly with a spatula if needed. Add another layer of crackers on top of the caramel, pressing down lightly.
- In a microwave-safe bowl, heat the semi-sweet chocolate chips in 30-second intervals, stirring in between, until melted and smooth. Be careful not to overheat.
- Pour the melted chocolate over the second layer of crackers and spread evenly with a spatula.
- Refrigerate the dish for at least 2 hours to allow the caramel and chocolate to set. Once firm, lift the candy out using the parchment paper overhang and cut into squares or bars.
Notes
- Stir the caramel constantly while boiling to prevent burning.
- Let the caramel cool slightly before pouring over crackers to avoid sogginess.
- Sprinkle sea salt on top of the chocolate for an extra flavor boost.
- Store candy in an airtight container at room temperature for up to a week.