This caramel cracker bar is the kind of sweet I discovered at a neighborhood bake sale and then reverse-engineered in my kitchen until it felt like home. I first made this when I needed an easy, crowd-pleasing dessert for a potluck; the bars arrived looking humble and left the table nearly empty. The juxtaposition of crisp Club crackers, buttery brown-sugar caramel, and a glossy chocolate-butterscotch-peanut-butter finish creates a texture contrast that is both nostalgic and addictive. It is sweet, slightly salty, and has a satisfying snap from the crackers that keeps you reaching for one more piece.

I love this for holidays, after-school treats, or a simple weekend project when you want impressive results with little fuss. The caramel is rich and shiny thanks to a short, controlled boil, and the topping is smooth when you melt the chips and peanut butter gently. People always comment on the layers; the cracker layers act like a shortbread bed without any baking. Because it assembles quickly and chills firm in the fridge, it is a perfect make-ahead dessert that travels well and slices cleanly when chilled through.

Ingredients

• Club crackers: 84 Club crackers (Keebler Club or similar). For a 9x13 pan, arrange 3 rows of 9 crackers per layer (27 crackers per layer). The crisp, slightly salty cracker is essential for the texture contrast and balances the caramel sweetness.
• Butter: 1 cup (2 sticks) unsalted butter. Use a good-quality butter like Land O Lakes or Plugra for a rich, clean caramel flavor; salted butter will work but reduce added salt elsewhere.
• Graham cracker crumbs: 1 cup finely crushed graham crackers. These help thicken the caramel and give it a toasty depth; you can pulse whole sheets in a food processor or use a rolling pin in a sealed bag.
• Brown sugar: 2 cups packed dark or light brown sugar. Dark brown adds molasses notes; pack firmly into the measuring cup for accuracy.
• Evaporated milk: 2/3 cup. The concentrated dairy fat in evaporated milk yields a silkier caramel than regular milk.
• Vanilla: 2 teaspoons pure vanilla extract. Adds aromatic lift to the caramel and prevents any overwhelming cooked-sugar taste.
• Chocolate chips: 1 cup milk chocolate chips. Quality chips like Ghirardelli or Nestle offer a smooth melt and rich flavor.
• Butterscotch chips: 1 cup. These deepen the topping with buttery-caramel notes that complement the base caramel layer.
• Peanut butter: 1/2 cup creamy peanut butter. Adds salt and structure to the topping; use a creamy, stir-free brand for best melting.

Instructions

Prepare the pan and crackers: Line a 9x13-inch baking dish with parchment paper, leaving at least 2 inches of overhang on the long sides. This sling will allow you to remove the block easily for slicing. Arrange 27 Club crackers (3 rows of 9) in a single, even layer across the bottom. If your pan has rounded edges or is a different size, you may need to trim or overlap crackers slightly to achieve full coverage. Make the caramel base: In a large, heavy-bottomed saucepan combine 1 cup butter, 2 cups packed brown sugar, 2/3 cup evaporated milk, and 1 cup crushed graham crackers. Use medium heat and stir constantly to melt the butter and dissolve the sugar. Bring the mixture to a steady boil, then maintain a gentle boil and cook, stirring continuously, for 7 minutes. This short, controlled boil both thickens the sauce and cooks out excess sweetness while developing caramel flavor. Remove from heat and stir in 2 teaspoons vanilla. First caramel pour and second cracker layer: Immediately pour about half of the hot caramel over the first cracker layer, spreading quickly with an offset spatula to fill gaps. The heat from the caramel will gently soften the crackers, bonding the layers. Arrange a second full layer of 27 crackers on top of that caramel, pressing lightly so they sit flat but without crushing. Repeat caramel and final cracker layer: Pour the remaining caramel over the second cracker layer, again working quickly to spread evenly. Place the final layer of crackers (about 27) on top to complete the stack. If the caramel has begun to set, warm it briefly over low heat while stirring to restore spreadability; do not overcook. Prepare the topping: Place 1 cup milk chocolate chips, 1 cup butterscotch chips, and 1/2 cup creamy peanut butter in a microwave-safe bowl. Microwave in 1-minute bursts, stirring thoroughly after the first minute, then continue with 10-second intervals until smooth. Alternatively, melt the chips and peanut butter in a double boiler over simmering water, stirring until glossy and combined. The goal is a pourable, smooth ganache-like topping. Finish and chill: Pour the melted topping evenly over the final cracker layer and spread to the edges with an offset spatula. Refrigerate the pan for at least 2 hours, or until the topping and caramel are firm. Use the parchment sling to lift the block from the pan, then slice with a sharp knife into bars. For cleaner edges, chill the block 30 minutes, slice, then chill again before serving.

Storage Tips

Keep the bars chilled in an airtight container lined with parchment to prevent sticking. At room temperature the topping can soften quickly, so refrigeration is best for presentation and texture. For longer storage, wrap slices individually in plastic wrap and place them in a freezer-safe container; fully frozen bars last up to three months and thaw in the refrigerator for several hours before serving. If you plan to transport, freeze the block for 20 minutes first, which firms the layers and reduces slippage. Reheat slightly in a warm room before serving for a softer chew.

Ingredient Substitutions

Swap the milk chocolate chips for semisweet if you prefer less sweetness, and use dark chocolate for a more sophisticated contrast. For a nut-free topping, replace peanut butter with sunflower seed butter in equal measure. If you need a gluten-free option, use gluten-free crackers and gluten-free graham crumbs; the texture will be slightly different but still delicious. To make these vegan, use vegan buttery spread, evaporated coconut milk, and dairy-free chips—expect the flavor to lean more coconut-forward than traditional.

Serving Suggestions

Cut into small squares for parties or larger bars for dessert plates. Serve with coffee or a late-afternoon tea; the rich caramel and chips pair especially well with dark roast. For a festive touch, sprinkle flaky sea salt over the topping before chilling to balance sweetness. You can present the bars on a wooden board with fresh berries to brighten the plate or wrap slices individually in parchment and tie with twine for homemade gifts.

Cultural Background

Layered cracker-and-caramel bars are an American midwestern staple, often appearing at church potlucks, school fundraisers, and holiday cookie exchanges. The idea of an unbaked bar using crackers as a base likely evolved from a desire for simplicity—a no-bake way to create layered sweets using pantry ingredients. Variants with different chips and nut butters have proliferated regionally, with every family adapting to local tastes. These bars carry the nostalgia of community gatherings where sweets were meant to be shared and savored immediately.

Seasonal Adaptations

In summer, swap some chocolate chips for white chocolate and stir in finely chopped candied orange peel for a bright flavor. In fall, add 1/2 teaspoon ground cinnamon to the caramel and use butterscotch chips to echo pumpkin spice notes. For winter holidays, top with crushed peppermint candy after pouring the warm topping so the pieces stick as it sets. These minor adjustments let you tailor the bars to festivities without changing the basic method.

Meal Prep Tips

Make a double batch and freeze half in portions for quick desserts during busy weeks. Assemble the block and freeze it before slicing; this way you can slice precise bars while partially frozen and then thaw briefly for serving. Store pre-cut bars in single layers separated by parchment to prevent sticking. Use airtight boxes to maintain crispness and avoid moisture buildup from the caramel layer. This is ideal for planning desserts for a week of lunches or preparing treats for bake sales.

These bars are an invitation to experiment and share. Simple technique, pantry-forward ingredients, and crowd-pleasing results make them one of my go-to sweets for every season. Try them once and I think they will become a staple in your dessert rotation as they have in mine.