Categories: Snack Bars
Ingredients
- 1 cup creamy peanut butter
- 1 cup semisweet chocolate chips
- 1 cup graham cracker crumbs
- 6 tbsp milk, divided use
- 1/2 cup (1 stick) butter
- 1 cup firmly packed brown sugar
- 1 14 oz can sweetened condensed milk
- 54 flaky, butter rectangle crackers (eg Waverly or Club crackers)
Directions
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Lightly spray a 13×9×2 inch pan with nonstick cooking spray; set aside. Place half crackers in bottom of prepared pan.
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In a medium saucepan, combine the sweetened condensed milk, brown sugar, butter and 4 tbsps (1/4 cup) of the milk. Cook over low heat until butter is melted, stirring frequently. Increase heat to medium-high; bring to a boil. Boil 5 mins, stirring constantly. Remove from heat and stir in graham cracker crumbs.
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Pour and spread half caramel mixture over crackers in pan. Arrange remaining crackers over caramel. Top with remaining caramel mixture.
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In a small saucepan, heat the chocolate chips and remaining 2 tbsps milk over low heat, stirring until chocolate is melted and smooth. Stir in the peanut butter until well blended. Spread chocolate mixture over bars. Refrigerate 30 mins or until set. Cut into 36 bars. Store in covered containers between layers of wax paper.