These Caramel Crunch Bars, with layer upon layer of delicious sweet, salty, caramel goodness, are one of my favorite easy no-bake desserts!
No Bake Treats are everything during these hot summer months–am I right?! I could eat these scotcheroos, or this almond coconut chex mix, or these pretzel peanut clusters all summer looooong. Don’t make me pick a favorite.
If you were to make a mash-up of my graham cracker toffee bars, and my scotcheroos, you would get these Caramel Crunch Bars. They start with a layer of plain ol’ Club crackers. Then you make a hot caramel filling and pour half of it over the crackers. Repeat with another layer of crackers, and the rest of the caramel filling. Top it all with a melted mixture of chocolate chips, butterscotch chips, and peanut butter. Refrigerate the bars to let everything set.
ust look at those layers of crunch, caramel and chocolate. Amazing!
I like to place a piece of parchment paper or tinfoil in the pan before making these. That way you can pull the bars completely out of the pan after they’ve been refrigerated, and they are way easier to cut. It also makes for really easy clean-up.
This recipe is adapted from an old Paula Deen recipe for homemade Kit Kat bars. While I agree that the texture is totally similar to a kit kat bar, the flavor is not. They definitely have a caramel taste to them. I also love that the chocolate topping is a combination of peanut butter, chocolate chips and butterscotch chips, just like in my beloved Scotcheroos recipe.
Caramel Crunch Bars
Course: Dessert
Ingredients:
- 70-80 club crackers (about 2 full sleeves)
- 1 cup butter
- 2 cups graham cracker crumbs (about 1 1/2 full sleeves), crushed
- 1 cup brown sugar , packed
- 1/3 cup granulated sugar
- 1/2 cup milk
- 2/3 cup creamy peanut butter
- 1/2 cup semisweet chocola
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