This tray of caramel cracker bars has been my answer to potlucks, last-minute bake sales, and quiet Saturday afternoons when I want something sweet but unfussy. I first learned this method from a friend who brought a pan of these to a neighborhood gathering years ago; the combination of crisp, salty crackers and soft, buttery caramel topped with a glossy chocolate-and-butterscotch coating was unforgettable. The texture contrast—snap of the cracker, chew of the caramel, and the creamy top—makes every bite interesting. It also reminds me of afternoons in my grandmother's kitchen, when we chopped treats into generous squares and wrapped them to give away.

What makes this version special is the little extra step of crushed graham in the caramel, which gives the caramel a rounded flavor and helps it set with just the right chew. I prefer to use a straight-sided 9x13 pan because the crackers lay out in tidy rows and the bars cut into neat rectangles. When you follow the technique for boiling the caramel and spreading the layers, you get consistently clean layers and bars that hold together without crumbling. This is an approachable, crowd-pleasing dessert that’s equal parts nostalgic and irresistible.

Ingredients

• Club crackers: Use 84 crackers total (three layers of 27 each if using a 9x13 pan with straight sides). Choose the standard salted Club brand for reliable size and crispness; they provide a slightly salty counterpoint to the sweet caramel.
• Butter: 1 cup unsalted butter (2 sticks). Unsalted lets you control the overall salt; if using salted butter, omit any added salt elsewhere.
• Crushed graham crackers: 1 cup finely crushed. Use plain or honey grahams for a subtle flavor lift; pulse in a food processor for a fine crumb that melts into the caramel.
• Packed brown sugar: 2 cups tightly packed. Dark or light brown sugar both work; dark will give a deeper molasses note. Pack firmly into the measuring cup for accurate caramel texture.
• Evaporated milk: 2/3 cup canned evaporated milk. This concentrates the dairy solids and helps the caramel set with a smooth, creamy body.
• Vanilla extract: 2 teaspoons pure vanilla. Adds aromatic depth—don’t substitute imitation if you can avoid it.
• Milk chocolate chips: 1 cup. Use standard milk chocolate chips or a chopped milk chocolate bar for a glossy finish when melted.
• Butterscotch chips: 1 cup. These add a caramel-candy note that pairs beautifully with the brown sugar caramel.
• Peanut butter: 1/2 cup creamy peanut butter. Use a good-quality, smooth style for easy melting and glossy topping. Natural varieties can separate and be harder to blend smoothly.

Instructions

Prepare the pan and crackers: Line a 9x13-inch baking dish with parchment paper, letting the ends hang over the sides for easy removal. If your pan has straight sides you can arrange 3 rows of 9 crackers for 27 crackers per layer; otherwise trim a few crackers for a neat fit. Lay the first layer of crackers evenly across the bottom. Make the caramel base: In a large, heavy-bottomed saucepan combine 1 cup butter, 1 cup crushed graham crackers, 2 cups packed brown sugar, and 2/3 cup evaporated milk. Bring to a gentle boil over medium heat, stirring constantly to dissolve the sugar. Once boiling, maintain a steady boil and cook for 7 minutes, stirring constantly to prevent scorching. The mixture should thicken slightly and darken in color. Remove from heat and stir in 2 teaspoons vanilla. Assemble the layers: Pour about half of the hot caramel over the first cracker layer and spread gently with a spatula to cover without displacing crackers. Add a second layer of crackers, then pour the remaining caramel evenly and top with the final cracker layer, pressing lightly to ensure contact between layers. Prepare the topping: In a microwave-safe bowl combine 1 cup milk chocolate chips, 1 cup butterscotch chips, and 1/2 cup creamy peanut butter. Microwave for 1 minute on high, stir thoroughly, then microwave in additional 10-second bursts as needed, stirring until the mixture is completely smooth and glossy. Finish and chill: Pour the melted chocolate-peanut butter mixture over the top layer of crackers and spread into a smooth layer. Refrigerate the pan for at least 2 hours until firm. Use the parchment overhang to lift the slab from the pan, then cut into bars with a sharp knife. For clean slices, warm the knife under hot water and dry between cuts.

Storage Tips

Place the bars in a single layer in an airtight container and refrigerate for up to five days. If stacking is necessary, separate layers with parchment or wax paper to prevent sticking. For longer storage, wrap the cooled slab tightly in plastic wrap and foil before freezing; thaw overnight in the refrigerator to minimize condensation. When ready to serve, bring bars to room temperature for about 15 to 30 minutes for the best balance of firm topping and tender caramel.

Ingredient Substitutions

If you have dietary needs or limited pantry options, there are easy swaps. Replace the club crackers with gluten-free crackers if necessary, though the texture will differ slightly. Swap butterscotch chips for additional milk chocolate for a simpler chocolate-only top, or use dark chocolate for a less sweet contrast. For a nut-free version, omit the peanut butter and use 1 tablespoon of neutral oil to help melt the chips smoothly. Note that natural peanut butters that separate can make the topping grainy, so choose a stable creamy variety.

Serving Suggestions

Cut into rectangles and serve on a platter lined with parchment for casual gatherings, or package in decorative boxes for gifting. These bars pair well with strong coffee or a glass of cold milk. For a festive display, sprinkle a pinch of flaky sea salt on the melted topping before it sets, or finely chop pecans and press them into the topping for added crunch. They are excellent alongside other small bites like salted pretzels or simple sugar cookies.

Cultural Background

This layered bar style traces its roots to American backyard potlucks and holiday cookie exchanges where simple, no-fuss sweets became popular for their ease and portability. The technique of layering crackers or cookies with sticky caramel and a chocolate top is a descendant of classic candy-making traditions where boiling sugar and butter created lasting confections. Variations have appeared in regional cookbooks and church sale tables for decades, often tailored by whatever chips or nuts were on hand.

Seasonal Adaptations

For autumn, swap in pumpkin spice graham crumbs or add a teaspoon of cinnamon to the caramel. For winter holidays, stir a pinch of orange zest into the melted topping or use peppermint pieces sprinkled on top. In summer, lighten the topping with white chocolate and stir in toasted coconut for a tropical note. Adjust the toppings to match seasonal flavors without altering the basic, reliable assembly method.

Meal Prep Tips

Make the caramel and assemble the slab the day before you need it; this gives the bars time to fully set and makes slicing neater. If preparing for a week of snacks, cut into individual portions and store each bar in parchment or wax paper to make grabbing a single portion easy. When transporting, place them in a shallow, rigid container to avoid shifting and protect the glossy top.

These bars are simple, dependable, and always a welcome treat. Experiment with small changes to suit your pantry and taste, but keep the core technique—boiling a stable caramel, layering crackers, and finishing with a smooth topping—for consistent success. Enjoy the process and the people who will smile when you bring them out.