This batch of salted caramel cracker bars has been my go-to when I want something nostalgic, gooey, and utterly irresistible. I first learned this method during a holiday bake swap; someone brought a tray and I watched neighbors line up for seconds. The contrast of crisp club crackers with a hot, sticky caramel that soaks the edges—then a glossy chocolate-butterscotch top—creates a texture that’s both crunch and melt. It’s the kind of sweet that reminds me of childhood potlucks and late-night chats over coffee.

I now make these whenever I need a crowd-pleasing treat that stores well and travels beautifully. They’re quick to assemble, and the technique is forgiving: a steady simmer for the caramel, gentle stirring for the topping, and a quick chill to set. The balance of salted brown sugar caramel and the nutty hint from peanut butter keeps the flavor from becoming cloying. Serve chilled for clean slices or slightly warmed for an oozy experience—both are wonderful.

Ingredients

• Club crackers (72–80): Look for salted club or soda crackers; the salt on the crackers brightens the caramel. Count or arrange to fit your 9x13 pan—you may cut a few to fit edges.
• Butter (1 cup): Use unsalted or salted depending on taste—unsalted gives you more control over salt. I prefer European-style butter for richer flavor when available.
• Crushed graham crackers (2 cups): Fine crumbs help thicken the caramel and add a toasty, honeyed layer; store-bought crumbs or crushed sheets both work well.
• Packed brown sugar (2 cups): Dark or light both work, but dark brown sugar adds deeper molasses richness. Pack firmly into cups for consistent sweetness.
• Milk (2/3 cup): Whole milk gives the creamiest caramel; you can use 2% in a pinch but expect a slightly thinner texture.
• Vanilla (2 tsp): Adds aromatic warmth and balances the caramel’s sweetness—use pure vanilla extract for best results.
• Milk chocolate chips (1 cup): Melts smoothly for a glossy finish; choose quality chips for a better snap and flavor.
• Butterscotch chips (1 cup): Provide a buttery, toffee-like layer that complements the caramel; combine with chocolate for complexity.
• Peanut butter (1/3 cup): Creamy peanut butter blends into the topping for nuttiness and added sheen. Natural varieties work but may thin the topping slightly.

Instructions

Prepare the pan and crackers: Line a 9x13-inch pan with parchment paper or foil, leaving some overhang for easy removal. Arrange one complete layer of club crackers side by side so they touch; trim a few to fit the corners. Count on 72–80 crackers depending on fit. Make the caramel: In a medium saucepan, combine 1 cup butter, 2 cups packed brown sugar, 2 cups crushed graham crackers and 2/3 cup milk. Bring to a steady boil over medium heat, stirring constantly to prevent scorching. Once boiling, maintain a rolling boil for 7 minutes, stirring without pause to reach the proper thickness and to develop flavor. Flavor and assemble layers: Remove the caramel from heat and stir in 2 teaspoons vanilla. Pour half of the caramel evenly over the first cracker layer, spreading gently with a spatula if needed. Add a second complete layer of crackers, press gently, and pour the remaining caramel over that layer. Finish with a final cracker layer on top, pressing slightly to settle. Prepare the frosting: Combine 1 cup milk chocolate chips, 1 cup butterscotch chips and 1/3 cup peanut butter in a small saucepan over low to medium-low heat. Stir constantly until the mixture is fully melted and glossy—avoid overheating to prevent graininess. Off the heat, stir briefly to smooth. Finish and set: Pour the warm frosting over the top cracker layer and spread evenly. For quickest setting, place the pan in the freezer for 10–20 minutes until firm; otherwise refrigerate until the topping is set. Use the parchment overhang to lift the slab from the pan and cut into bars once firm.

Storage Tips

Store the bars in an airtight container in the refrigerator to maintain the crisp-cracker texture and keep the topping firm; they last about 7 days chilled. For longer storage, wrap the slab tightly in plastic wrap and aluminum foil before freezing—individual bars can also be wrapped. To thaw frozen bars, move them to the refrigerator overnight to avoid condensation on the topping. If you want a quick serving, bring a refrigerated bar to room temperature for 10–15 minutes or microwave a single piece for 8–10 seconds to soften the caramel a touch without melting the topping.

Ingredient Substitutions

If you need to adjust the flavor or accommodate allergies, there are easy swaps. For a nut-free topping, replace peanut butter with sunflower seed butter—use the same amount but choose a creamy variety. Swap chocolate chips for dark chocolate if you prefer less sweetness; reduce butterscotch chips to 2/3 cup if using very dark chocolate. For a gluten-free option, use certified gluten-free crackers and graham crumbs; note the texture will vary slightly. To reduce sweetness, use light brown sugar or reduce the packed brown sugar by 1/4 cup, but be aware that caramel set may be softer.

Serving Suggestions

Serve chilled squares on a dessert platter garnished with a light sprinkle of flaky sea salt to emphasize the salted-caramel profile. Pair with strong coffee or a simple vanilla ice cream scoop for an elegant contrast of temperatures. For a party, cut into one-bite pieces and arrange with fresh berries to cut the sweetness. These bars also travel well in containers for potlucks—place parchment layers between stacks to prevent sticking and keep chilled until serving.

Cultural Background

Layered cracker bars like these are rooted in American potluck tradition—simple, portable sweets assembled from pantry staples. Variations have circulated for decades under names like "cracker toffee" or "salty-sweet bars," often featuring a toffee or caramel middle and a candy topping. The use of club crackers provides a flaky, salty backbone reminiscent of English shortbread pairings, while butterscotch chips add a classic North American toffee flavor. This hybrid of textures and flavors reflects home baking’s inventive nature—turning a few humble items into something greater than the sum of its parts.

Meal Prep Tips

For efficient prep, crush graham crackers and measure chips the day before. Assemble multiple pans back-to-back if you’re feeding a crowd—use a slightly larger 10x15-inch pan for thinner bars when you want more pieces per slab. If you plan to freeze portions, slice the chilled slab into individual pieces before freezing; flash-freeze on a tray for an hour, then bag portions to maintain shape. Label containers with the date and intended use; frozen bars defrost best in the refrigerator overnight and will taste freshest within three months.

Whether you’re making these for a holiday spread, a bake sale, or a cozy family night, these salted caramel cracker bars are reliably delicious. They’re flexible, forgiving, and full of the sweet-salty contrast that keeps everyone reaching for one more piece.