Salty Caramel Crunch Bars
This recipe is by Stephanie Hollowell and it won first place in the Bar Category of the Dallas Morning News Cookie Contest in 2010.
- 90 Club crackers, such as the Keebler brand
- 1 cup unsalted butter
- 2 cups graham-cracker crumbs
- 1 cup firmly packed brown sugar
- 1/3 cup sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup butterscotch baking chips
- 1 cup chocolate-hazelnut spread, such as Nutella
Line a 9x13-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 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.
Per Cookie: cal 147 (48% from fat); fat 8g (5g sat); chol 9 mg; sod 97mg; no fiber; carbs 18g; pro 1g.