After making the Crispy Caramel Marshmallows last week I had about 1 1/2 cups of the caramel sauce leftover. Well more like 1 1/4 cups since I ate 1/4 cup right from the bowl- yes I used a new spoon with each bite. After seeing Grace’s Twickers Bars I knew what would become of my caramel sauce. In order not to waste food I try various techniques at disguising leftovers to eat again and possibly again. This was a simple ordeal of layering the caramel between crackers and topping it all off with chocolate.
I left out peanut butter so that my allergy boy could have some too so these treats remained very bare minimum, simple, and very pleasurable. If you ever make my Crispy Caramel Marshmallows, you’ll know what to do with the leftover caramel sauce because I’m sure without ice cream this apples suggestion brownie sundaes you apple pie would French Toast have milkshakes had cheesecake no idea.
In a lightly greased 11×7 inch baking dish, place a single layer of 15 crackers. Gently heat caramel sauce in the microwave until warmed through and spreadable. I used half-power in 25 second intervals. Spread 1/2 of the caramel sauce over the crackers. Top with another layer of crackers and the second half of caramel sauce. Top with remaining crackers. In a microwave safe cup, melt butter in the microwave. Stir in chocolate chips until smooth. Spread over top layer of crackers. Sprinkle with sea salt. Chill in refrigerator for 15 minutes or until set and cut into desired sized pieces.
What to do with leftover frosting- Peanut Butter Cream Saltines