Toffee Cracker Bars

filed under: Bars on July 14, 2017

Toffee Cracker Bars are no-bake layered dessert bars made with three layers of buttery crackers and a toffee mixture, all topped with melted chocolate. Try my Special K Bars for another no-bake dessert bar that is sure to be a crowd-pleaser!

Toffee Cracker Bars

This dessert is a recipe that comes together quickly, and you don’t even need to turn on the oven. You just need a stovetop and microwave to get the bars layered and set. Toffee Cracker Bars are the perfect treat to share at your next gathering or potluck. And, they won’t be around long; they are addicting!

Layers and layers of toffee cracker deliciousness!

Toffee Cracker Bars Ingredients

With just a few simple ingredients, these bars come together quickly and are delicious!

Crackers: Choose any buttery, rectangular crackers, like Club crackers. You will need about 90 crackers for this dessert.

Sweetened Condensed Milk: Be sure to check the labels carefully when buying sweetened condensed milk. Do not use evaporated milk in this recipe.

Brown Sugar: I used light brown sugar to make the toffee mixture. You could also use dark brown sugar if that is all you have on hand.

Butter: A full stick of butter is used in the toffee mixture.

Milk: I prefer whole milk.

Chocolate: I melted milk chocolate chips to spread on the top of the bars.

Layers and layers of toffee cracker deliciousness!

How to Make Toffee Cracker Bars

To get these toffee cracker bars made, first, line a 9×13-inch baking dish with parchment paper. Then, spray the paper with nonstick cooking spray. Place about 30 crackers on the parchment paper. Set the pan aside as you make the toffee mixture.

To make the toffee layer, add the sweetened condensed milk, brown sugar, butter, and milk to a large saucepan. Heat over medium heat until the butter is completely melted, stirring frequently. Increase the heat to medium-high and heat until boiling. Let the mixture boil for about 5 minutes as you are stirring constantly.

When the toffee layer is ready, pour about 1/3 of the amount over the bottom layer of crackers in the baking dish. Next, place the second layer of about 30 crackers on top of the toffee layer. Then, pour another third of the toffee mixture over the crackers. Repeat with the third layer of crackers and the remaining toffee mixture one last time.

Finally, in a microwave-safe bowl, melt the chocolate chips in 30-second increments (stirring after each increment) until they are completely melted and smooth. Pour the melted chocolate over the bars and use an offset spatula to spread it out evenly. Set the pan of bars in the refrigerator for about an hour, or until set. Store the bars, covered, for up to four days.

Looking for More Dessert Bar Recipes?

Chocolate Toffee Bars

Snickerdoodle Rice Krispy Bars

Millionaire’s Bars

Almond Joy Bars

Toffee Cracker Bars
Prep Time
25 mins
Total Time
25 mins
 

Toffee Cracker Bars are no-bake layered dessert bars made with three layers of buttery crackers and a toffee mixture, all topped with melted chocolate.

Course: Dessert
Cuisine: American
Keyword: Toffee Cracker Bars
Servings: 12 servings
Calories: 674 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 90 buttery rectangular crackers, like Club crackers
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (1 stick or 113g) butter
  • ¼ cup milk
  • 2 cups (11.5 ounces) milk chocolate chips
Instructions
  1. Line 13x9-inch pan with parchment paper. Then, spray with non-stick cooking spray.

  2. Place about 30 of the crackers in the bottom of the pan.

  3. In a large saucepan over medium heat, add condensed milk, brown sugar, butter, and milk.
  4. Heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.

  5. Pour one-third of the toffee mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining toffee mixture. Repeat with remaining crackers and toffee.

  6. In a microwavable bowl, microwave chocolate chips for 1-2 minutes, stirring every 30 seconds, until melted and smooth.

  7. Pour the melted chocolate over the top of the bars and then use an offset spatula to spread evenly. Refrigerate about 1 hour, or until set.

  8. Store, covered, for up to four days.

Photography by Tornadough Alli.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Cindy Khoury says:

    To put these over the top you can melt some butterscotch chips in with the chocolate chips. These will be salty and sweet.

  • A says:

    I wonder if i could add some peanut butter to this mix but don’t want to make it too salty. Maybe an unsalted type would work. Nevertheless the recipe looks amazing, thanks for it 😀

  • lois dynes says:

    What do you think about using graham crackers?

    • Debbie says:

      I was wondering the same thing. I DO know this is similar to another recipe I’ve seen that uses salteens. It’s called cracker candy.

    • Debbie says:

      Of course this looks yummier haha

  • frances says:

    really looks good going to try it

  • Sue Leibert says:

    Can you please make a suggestion as to what cracker is considered a buttery rectangular cracker as indicated in this recipe ? I am not a big cracker purchaser so I need help. I have done the saltine version, but this looks way better !

  • Sherrill Grawrock says:

    I make a similiar toffee not layered, using crackers, I have used both saltines, and graham crackers and they both work great!

  • Jen says:

    I’m new to this type of recipe, never made anything like it before. It would have been helpful to have a little more guidance on when to stop cooking the caramel mixture. I think mine cooked too long. I followed instructions, after butter melts boil on medium high for 5 minutes. It was so thick we had to spread it on cracker by cracker, and there were bits of burned pieces in the caramel. Is there a rough color indicator for when it is ready? Thanks!