Instructions

• Line an 8-inch baking pan with foil and lightly spray the foil with cooking spray.
• Arrange about one-third of the Club crackers in a single layer to fully cover the bottom of the pan; break crackers as needed to fit.
• In a large saucepan combine the 14-ounce can sweetened condensed milk, 1/2 cup packed brown sugar, 3 tablespoons light corn syrup, and 3/4 cup cubed butter.
• Cook the mixture over medium heat, stirring frequently until it comes to a boil. Reduce the heat to maintain a low boil and continue to cook, stirring constantly, for 7 minutes to form the caramel.
• Remove the pan from the heat and immediately pour about one-third of the hot caramel mixture over the first cracker layer. Use a spatula to spread it evenly.
• Place a second one-third of the crackers in a single layer on top of the caramel, then pour another one-third of the caramel over them and spread evenly.
• Place the remaining crackers in a final single layer, pour the remaining caramel over the top, and spread to cover. (You should finish with the caramel on top.)
• Immediately sprinkle 1 1/3 cups semi-sweet chocolate chips evenly over the hot caramel. Let the chips sit 2 to 3 minutes to soften/melt, then carefully spread them into a smooth, even chocolate layer.
• Cover and refrigerate the pan until the candy is set, about 2 hours. Lift the foil out of the pan and cut the set candy into rectangles, about 3 × 1 inches each.