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cracker jill bars

(5)
sweetscience avatar
Blue Ribbon Recipe by
Jill Drury
@sweetscience
Milwaukee, WI

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

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Blue Ribbon Recipe

If you love sweet and salty, you'll love these popcorn bars. The mix of caramel with kettle corn, chocolate, and sea salt is a wonderful combination. They're sticky, chewy, a little crunchy, and very rich.

— The Test Kitchen @kitchencrew
(5)
yield 24 serving(s)
prep time 1 Hr 10 Min
cook time 20 Min
method Stove Top

Ingredients For cracker jill bars

  • 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
    semi-sweet chocolate chips, melted
  • 1/4 c
    caramel ice cream topping
  • 2 tsp
    coarse sea salt

How To Make cracker jill bars

  • Line a baking pan with foil or parchment paper.
    1
    Line an 11x7x2-inch or a 13x9x2-inch baking pan with foil or parchment paper, extending it over the edges of a pan; set aside.
  • Add kettle corn, toffee pieces, and pecans to a bowl.
    2
    In a very large bowl add kettle corn, toffee pieces, and pecans; set aside.
  • Stir together.
    3
    Toss together.
  • Add corn syrup, condensed milk, brown sugar, granulated sugar, and butter to a saucepan.
    4
    In a small saucepan, combine corn syrup, condensed milk, brown sugar, granulated sugar, and butter.
  • Bring to a boil and cook until golden brown.
    5
    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; stir frequently.
  • Stir in vanilla extract.
    6
    Remove from heat; stir in vanilla.
  • Pour caramel over the kettle corn.
    7
    Pour caramel sauce over kettle corn mixture.
  • Stir until the kettle corn is coated.
    8
    Stir with a wooden spoon until the kettle corn mixture is completely coated.
  • Press mixture into the baking pan.
    9
    Turn mixture into prepared pan, pressing firmly into pan using the back of the wooden spoon or a large piece of waxed paper.
  • Melt the chocolate.
    10
    Place chocolate chips in a large microwave-safe bowl. Cook on 50% (medium) power for a total of 2 to 3 minutes or until chocolate is just melted; stir twice.
  • Pour melted chocolate over the kettle corn.
    11
    Pour melted chocolate over the kettle corn mixture.
  • Spread the melted chocolate.
    12
    Spread melted chocolate.
  • Drizzle caramel sauce.
    13
    Drizzle caramel topping over chocolate.
  • Sprinkle with sea salt.
    14
    Sprinkle with sea salt.
  • Place in the fridge to set.
    15
    Place in the refrigerator for 45 to 60 minutes to allow chocolate to set.
  • Cut into bars.
    16
    Use foil or parchment paper to lift from the pan. Cut into bars. To make cutting easier, wipe the blade of a knife with wet paper towels frequently.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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