Caramel Crunch Bars Made Easy in Your Pressure Cooker
Rich, chewy caramel layered with crunchy club crackers and topped with a melty blend of peanut butter, chocolate, and butterscotch, all effortlessly made in your pressure cooker.
Equipment
- 1 Mixing bowl microwave-safe
Ingredients
Main Ingredients
- 80 Club crackers multi-grain
- 1 cup Butter 227 g
- 2 cups Graham cracker crumbs 200 g
- 1 cup Brown sugar firmly packed, 212 g
- ½ cup Milk
- ⅓ cup Sugar 71 g
- ⅔ cup Creamy peanut butter 170 g
- ½ cup Semisweet chocolate morsels 85 g
- ½ cup Butterscotch morsels 85 g
Instructions
Instructions
- Line a 9x13-inch baking dish with aluminum foil and lightly grease it.
- Place a layer of club crackers evenly on the bottom of your baking dish.
- In a saucepan on medium heat, mix butter, graham cracker crumbs, brown sugar, milk, and sugar. Stir constantly to avoid burning.
- Bring the mixture to a boil and boil for 5 minutes while stirring constantly until thick.
- Pour half of the caramel mixture over the cracker layer and spread evenly.
- Add another cracker layer, pour and spread the remaining caramel on top.
- Put a final layer of crackers over the last caramel spread.
- Melt peanut butter, chocolate, and butterscotch morsels in a microwave-safe bowl using 30-second bursts. Stir until smooth.
- Pour the melted topping over the final cracker layer and spread it evenly.
- Refrigerate for at least 1 hour before cutting into bars.
Notes
Store bars in an airtight container at room temperature or tightly wrap and refrigerate or freeze for longer storage.