Introduction

Triple Layer Cracker Toffee Bars are a delightful combination of buttery caramel, crisp crackers, and rich chocolate. This no-bake treat is perfect for satisfying your sweet tooth with layers of texture and flavor. Easy to make and irresistible to share, they’re a great option for any occasion.

The image shows multiple layered bars with four clear layers. The bottom layer is a dark brown, smooth chocolate layer. Above it is a light beige, crumbly cookie-like layer, followed by a thick, soft caramel layer that is golden brown and slightly sticky looking. This is topped again by another light beige cookie layer, then a final thick smooth chocolate layer with small ridges on the surface. The bars are cut into rectangles and are placed on a white marbled surface with small crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Club Crackers
1 (14 oz) can Sweetened Condensed Milk
1 cup Brown Sugar
1/2 cup Butter
1/4 cup Milk
2 cups Milk Chocolate Chips

Instructions

Step 1: Line a 9 x 13-inch pan with aluminum foil, leaving the edges hanging over the sides. Spray the foil with non-stick spray to prevent sticking.
Step 2: Arrange a single layer of Club Crackers along the bottom of the prepared pan.
Step 3: In a saucepan over low heat, combine the sweetened condensed milk, brown sugar, butter, and milk. Stir frequently as the butter melts.
Step 4: Once the butter has melted, increase the heat to medium-high and cook the mixture for 5 minutes, stirring constantly to prevent burning.
Step 5: Pour one-third of the caramel mixture evenly over the first layer of crackers and spread gently.
Step 6: Add a second layer of Club Crackers on top of the caramel. Pour half of the remaining caramel over these crackers and spread evenly.
Step 7: Add the final layer of Club Crackers. Pour the remaining caramel evenly over the top and spread to cover.
Step 8: Melt the milk chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth and fully melted.
Step 9: Pour and spread the melted chocolate evenly over the top layer of caramel.
Step 10: Refrigerate the pan until the bars are fully set and hardened.
Step 11: When ready to serve, lift the bars from the pan using the foil edges, turn upside down onto parchment paper so the chocolate side is down, and cut into squares for clean edges.

Tips & Variations

For a nutty twist, sprinkle chopped pecans or walnuts over the caramel layers before adding the chocolate.
Use dark or white chocolate chips instead of milk chocolate for different flavor profiles.
If you prefer a saltier balance, lightly sprinkle sea salt over the melted chocolate before chilling.
Make sure to stir the caramel mixture constantly during cooking to avoid burning and to achieve a smooth texture.

Storage

Store the toffee bars in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature for a few minutes before serving for the best texture. These bars can also be frozen for up to one month; thaw in the refrigerator before cutting.

How to Serve

The image shows a close-up of multiple layered dessert bars on a white marbled surface with crumbs scattered around. Each bar has four distinct layers: a smooth dark brown chocolate layer on top with light textured swirls, beneath it is a thin light beige cracker or cookie layer, followed by a thicker creamy caramel-colored layer, then another thin cookie layer, and finally a thicker base layer of caramel color with a slightly crumbly texture. The bars are rectangular and neatly cut, with the focus on two stacked bars in the center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker?

Yes, while Club Crackers are traditional for this recipe, you can substitute with similar salted buttery crackers like Ritz for a comparable texture and flavor.

Why do I turn the bars upside down before cutting?

Turning the bars upside down so the chocolate side is down helps create cleaner cuts and prevents the chocolate layer from cracking or sticking to the knife.