Cracker Jill Bars

Jill Drury

By
@sweetscience

My personal spin on Cracker Jacks. I make these for ball games & tailgates. Many people enjoy my version and have named it the "Cracker Jill."


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Rating:

Comments:

Serves:

20-24

Prep:

25 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
If you love sweet and salty, then you're going to love this recipe! The toffee mix and the caramel sauce, combined with the kettle corn and sea salt is a wonderful flavor combination. These are a tasty treat everyone will love!

Ingredients

8 c
popped kettle corn
8 oz
chocolate covered toffee pieces
1 c
pecans, toasted and finely chopped
2/3 c
light-colored corn syrup
2/3 c
sweetened condensed milk
1/2 c
packed brown sugar
3 Tbsp
sugar
5 Tbsp
butter
1 tsp
vanilla extract
12 oz
semisweet chocolate pieces, melted*
1/4 c
caramel ice cream topping
2 tsp
coarse sea salt

Directions Step-By-Step

1
Prep: 25 minutes | Chill: 45 minutes | Makes 20 to 24 bars
2
Line an 11x7x2-inch or a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside.
3
In a very large bowl toss together the kettle corn, toffee pieces and pecans; set aside.
4
In a small saucepan, combine the corn syrup, condensed milk, brown sugar, granulated sugar and butter. Bring mixture to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, for 5 to 6 minutes or until the caramel sauce has turned light golden brown, stirring frequently. Remove from heat; stir in vanilla. Pour caramel sauce over kettle corn mixture, stirring with a wooden spoon until the kettle corn mixture is completely coated.
5
Turn mixture into prepared pan, pressing firmly into pan using the back of the wooden spoon or a large piece of waxed paper.
6
Spread melted chocolate over kettle corn mixture in pan. Drizzle caramel topping over chocolate. Sprinkle with sea salt.
7
Place in the refrigerator for 45 to 60 minutes to allow chocolate to set.
8
Use foil to lift bars from pan. Cut in bars**.


* Note: Place chocolate pieces in a large microwave-safe bowl. Cook on 50% (medium) power for 2 to 3 minutes or until chocolate is just melted, stirring twice.

** To make cutting easier, wipe blade of knife with wet paper towels frequently.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy