Instructions

• Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal later.
• Lay 18 Club crackers in a single layer on the bottom of the prepared baking dish.
• In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, light corn syrup, and cubed butter. Stir constantly until the mixture is smooth and bubbling, about 5-7 minutes.
• Pour the caramel over the layer of crackers, spreading it evenly with a spatula.
• Top the caramel layer with another 18 Club crackers, pressing them down gently.
• Bake for about 15-20 minutes until the caramel is bubbly and the crackers are slightly golden.
• Melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring in between.
• Once baked, remove the dish from the oven and pour the melted chocolate over the top layer of crackers, spreading it evenly.
• Let the candy cool at room temperature for about 10 minutes, then transfer it to the refrigerator to set for at least 1 hour.
• Once set, lift it out using the parchment paper overhang and cut into squares or bars.