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cracker jill bars

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

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."

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(5 ratings)
yield 20 -24
prep time 25 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
    semisweet chocolate pieces, melted*
  • 1/4 c
    caramel ice cream topping
  • 2 tsp
    coarse sea salt

How To Make cracker jill bars

  • 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.
  • 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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