Crunchers

These no-bake treats will please any palate. They're crunchy and salty from the crackers, chewy from the caramel, and sweet from the chocolate topping. You can't go wrong with a sweet-salty, chewy-crunchy treat, right? Right.

As I said, these are no-bake, so the Club crackers serve as the base, as well as some of the middle layers. You might think these wouldn't have a very long fridge life (soggy crackers, anyone?), but I can reassure you on that point. These were in our fridge at least 5 days and they were just as crunchy the day we gobbled up the last bite as the day we first tried that deliciousness. (And they only lasted that long because I made them on a Thursday and we were out of town over the weekend.)

Most of these ingredients are probably ones you have on hand, which is always a bonus - I did have to go out to buy the Club crackers; I bought the reduced fat ones and they worked perfectly for me. Seriously, if you're looking for an easy treat (it's almost like candy) you should definitely give these babies a try!

Crunchers (original recipe can be found here)
80-90 Club crackers
1 c. butter
2 c. graham cracker crumbs
1 c. brown sugar
1/3 c. sugar
1/2 c. milk
2/3 c. peanut butter
1/2 c. semi-sweet chocoalte chips
1/2 c. butterscotch chips
1. Line a 13x9 pan with foil, leaving enough overhang over the sides to lift bars out when done.
2. Place one layer of crackers evenly over the bottom of the pan - cut them if they don't fit evenly. I used 30 crackers per layer and didn't have to cut them.
3. Melt butter in a saucepan over medium heat. Add graham cracker crumbs, both sugars, and milk. Bring to a boil (while stirring), and boil for 5 minutes.
4. Remove from heat and spread half the mixture evenly over the crackers in the pan.
5. Place another layer of crackers over the caramel mixture, followed by the rest of the caramel.
6. Cover the top of the caramel with one more layer of crackers and refrigerate while making the topping.
7. Microwave peanut butter, chocolate chips, and butterscotch chips for one minute. Stir until smooth (can microwave another 30 seconds if it's not smooth). Spread over the top of the crackers and refrigerate everything for at least an hour before cutting.
* Remove bars from pan using foil handles to make cutting and removing bars easier. Store in the refrigerator.

Hugs and cookies,

Amanda