These easy caramel & chocolate triple layer cracker toffee bars are a fun twist to traditional cracker toffee. One pan, three layers, and only about 10 minutes is all you need for sweet, buttery, salty perfection. It's a must make Christmas recipe!
Line a 9x13 baking dish with tin foil. Spray the bottom and the sides of the tin foil with cooking spray.
Place Club crackers in the bottom of the pan so it's covering the tin foil in a layer. You will probably have to break some in order to get the first layer down.
In a saucepan, over medium heat, combine the sweetened condensed milk, brown sugar, butter, and milk. Stir and let the butter melt. Once butter is melted, turn heart to medium-high and let it cook for 5 minutes, while stirring constantly. It will boil which is what you want.
Pour 1/3 of the caramel mixture over the layer of crackers and spread out evenly. Repeat this two more times, ending with the caramel layer on top.
Pour the bag of milk chocolate chips into a microwave-safe bowl and microwave for 2 minutes, stirring every 30 seconds, until the chocolate is melted and smooth. Pour over the top caramel layer and evenly spread out. If wanted, sprinkle some Christmas sprinkles or toffee pieces on top.
Refrigerate for 2 hours. Lift the bars out of the pan by the overhang of the tin foil and cut into small squares. As the bars sit out at room temperature they will soften slightly. Store leftovers covered in the fridge.
I use a higher fat percentage milk when I make this recipe. Half & Half or whole milk, or 2% works just fine. Any leftovers need to be stored in the fridge. As these bars sit out at room temperature, they become softer, which is amazing. But for leftovers store them covered in the fridge. You will end up doing 3 layers of crackers, 3 layers of caramel, and then the chocolate on top. This is not a hard toffee recipe. The caramel is a soft caramel that stays soft even with the fridge time. You will not use all of the crackers. I ended up using about 2 sleeves plus a few from the 3rd sleeve.