By popular demand, here is Sherry J’s recipe for Salty Caramel Crunch Bars. Enjoy!
INGREDIENTS
90 Club crackers such as Keebler brand*
1 cup unsalted butter
2 cups graham-cracker crumbs
1 cup firmly packed brown sugar
1/3 cup sugar
½ cup whole milk
1 teaspoon vanilla extract
1 cup butterscotch baking chips
1 cup chocolate-hazelnut spread, such as Nutella
DIRECTIONS
Line a 9×13-inch pan with 1 layer of crackers, cutting as needed to fit.
In a large saucepan, melt the butter over medium heat. Add the graham-cracker crumbs, both sugars, milk and vanilla. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and spread half of the cooked mixture over the prepared crackers. Place another layer of crackers on top. Spread the remainder of the cooked mixture over the crackers. Place a last layer of crackers on top.
In a small microwave-safe bowl, carefully melt the butterscotch chips, using short bursts of power, stirring in between. Stir in the chocolate-hazelnut spread until smooth, heating slightly if needed to make the mixture spreadable. Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour to set. Cut into bars.
Makes approximately 54 bars.
*NOTE: My pan didn’t need this many crackers. It took about 1 ½ stacks of Club crackers to do 3 layers in my 9×13-inch pan.
Do you have a favorite recipe? Tell us about it! Leave a comment…
On February 6, 2011, seven confirmands were welcomed into the life of the Church by Bishop James M. Stanton and the congregation of St. Mark’s. Bishop Stanton’s sermon: “Why are you here… why are you in the world? We believe that God created us all, in some way or other. But we live most of the time with serious questions about who we are, and why we’re here, and what it all means, and how can I know? We are strangers to ourselves. You know, that’s a good thing…” — Listen here, or download the MP3!