Instructions

• Line an 8-inch baking pan with foil (leave an overhang to lift the candy out later) and spray the foil with cooking spray.
• Arrange about one-third of the Club crackers in a single layer on the bottom of the prepared pan, breaking crackers as needed so the entire bottom is covered.
• In a large saucepan combine the sweetened condensed milk, packed brown sugar, light corn syrup, and cubed butter.
• Bring the mixture to a boil over medium heat, stirring frequently. Reduce the heat to maintain a low, steady boil and cook, stirring frequently, for 7 minutes.
• Remove the pan from the heat and immediately pour about one-third of the hot mixture over the first cracker layer; use a spatula to spread it into an even layer.
• Place another one-third of the crackers in a single layer over the caramel, fitting or breaking crackers as needed. Press gently so they contact the caramel.
• If the caramel has thickened, return the saucepan to very low heat just until it is pourable, then pour another one-third of the hot mixture over the second cracker layer and spread evenly.
• Add the remaining crackers in a single layer on top, then pour the remaining caramel mixture evenly over them and spread to cover.
• Immediately sprinkle the semi‑sweet chocolate chips evenly over the hot caramel. Let them sit 2 to 3 minutes to soften and melt, then carefully spread into a smooth, even chocolate layer.
• Cover the pan and refrigerate until fully set, about 2 hours.
• Use the foil overhang to lift the candy from the pan and cut into rectangles about 3 × 1 inches each.