Recipes :

Saltine Caramel Bars

It’s always time for a sweet and salty treat.  And the sweetness of caramel seems to be a perfect fit to pair with salt.  Now we have the perfect recipe to share thanks to our friend Koralee Teichroeb of Bluebird Notes and her feature in the Winter 2011 edition of Where Women Cook.

 Koralee Teichroeb
Bluebird Notes

This recipe for Saltine Caramel Bars will sit at the top of your recipe file and be used often.  It is that good. 

Saltine Caramel Bars

Summary: A sweet and salty treat to delight your tastebuds.


  • 12 saltine crackers, salted
  • 1 cup light brown sugar
  • 1 cup butter, cubed
  • 1 1/2 tsp. vanilla extract
  • 1/2 cup each of milk chocolate chips, dark chocolate chips, white chocolate chips (optional: you can use one type of chocolate if preferred)
  • Crushed pistachios or other nuts for sprinkling on top (optional)


  1. Preheat oven to 350 degrees. Line each muffin cup with a square piece of parchment paper. This makes for easy removal of the treat. Place one saltine in each muffin cup on top of the parchment paper, salted side up.
  2. For the caramel mixture, boil light brown sugar and butter for 5 minutes on stovetop (soft ball stage), stirring constantly. (My method: Once mixture is boiling, I turn down heat and continue to stir bubbling mixture for 5 minutes.) Remove from heat and add vanilla.
  3. Pour caramel mixture over each saltine until mixture is all used up. (My method: I use a small heatproof ladle to pour spoonfuls over cracker. The mixture is very hot; I suggest an adult does this part.)
  4. Bake for 5 minutes or until the mixture is very bubbly.
  5. Remove from oven and sprinkle choclate chips over each section (I like to use three types of choclate, which makes for a nice variety). Let sit for 5 minutes, then spread melted chocolate out smoothly. Sprinkle with crushed pistachios (optional).
  6. Cool in fridge for at least 1 hour. When you cut around the edges, each slice should just pop out. Peel off parchment paper. Will keep sealed in fridge for months.

Quick notes

*Butter is better in this recipe-other spreads may contain too much water. *Water and chocolate do not mix. Try to make sure your spreading spoons are dry or your chocolate will not be silky smooth.


Cookie Sheet Method 1. Line a cookie sheet with parchment paper. Place saltine crackers over the entire sheet in uniform rows, using approximately 35 of them. 2. Follow the directions for making the caramel mixture. 3. Pour hot caramel over the top of all the crackers. Pop in oven for 5 minutes or until bubbly. Remove from oven and sprinkle with chocolate chips. Let sit for a few minutes until chips are melted enough to spread. Top with favorite nuts. Cool, break apart into uneven pieces.

Number of servings (yield): 12


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