· 1 box butter crackers (Toppables)
· 1 can sweetened condensed milk (not evaporated)
· 1 cup packed brown sugar
· 1/2-cup butter
· 1/4-cup milk
· 2 cups milk chocolate chips (or a mix of half semi sweet)
Line 13×9-inch pan with foil. Spray foil with cooking spray. line the crackers in the bottom of pan.
In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
3 Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
4 In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.