Carrie Lewis' Graham Cracker Caramel Bars

Carrie Lewis is wonderful friend from our parish and neighborhood.  She also happens to be a great cook.  Our kids swam together on the neighborhood swim team.  Carrie brought these caramel bars to one of the swim team parties several years ago.  They were so good that the parents hoarded them off away from the dessert table and devoured them before the kids even saw them!

I have made these numerous times especially for gatherings with my wonderful BSB's who affectionately refer to them as "Cornerstone Bars". 

I normally am not super picky about ingredients.  But for this recipe, it's really important to use real butter.  I have made these with margarine before and sometimes they get soggy because margarine contains water (sometimes a lot of water depending on the brand).  It's also important to follow the timing instructions after baking.  If you let them sit in the pan too long, they are hard to remove.  If you take them out too soon, all the caramel runs off. 

Enjoy this yummy little treasure!  Thanks Carrie!

Caramel Graham Cracker Bars

a.k.a. Cornerstone Bars

From Carry Lewis

 

48 graham crackers (12 large crackers cut to 1”x2”)

1 cup brown sugar

2 sticks of butter

1 cup chopped nuts

2 cups chocolate chips ( I used milk chocolate, but any kind is fine)

 

Cut graham crackers and line up in cookie sheet with lip  or jelly roll pan

 

Boil brown sugar and butter for 2 minutes.  Remove from heat.

Add nuts and stir. 

Pour/spread over graham crackers

 

Bake for 10 minutes @350

Remove pan from oven

Let stand for 10 minutes until caramel begins to gel.

 

Remove pieces from pan and place on a cooling rack.

Melt chocolate chips in sauce pan.  Stir constantly to prevent burning.

When graham crackers are cooled, schmear with chocolate.  (A schmear doesn't have to be perfect - just a quick swipe).

Chill before storing.  

These freeze well.