Line the bottom of a buttered 13"x9" baking pan with a single layer of crackers; set aside. Melt margarine in a heavy saucepan; add sugars, graham cracker crumbs and milk. Heat over medium-high heat until sugars dissolve, stirring often; spread over crackers in pan. Arrange another single layer of crackers on top; set aside. Combine remaining ingredients in a saucepan; heat over low heat until melted, stirring until smooth and creamy. Spread over crackers; set aside until firm. Cut into bars to serve.
I made these for a bake sale because they looked quick and easy to make, and they were. However, I noticed the chocolate layer was a bit soft, so I strongly suggest keeping them chilled in the fridge so the chocolate doesn't melt. They were a big hit and many asked for the recipe, so I call that a successful recipe.
The bars ended up very dry and crumbly. They fell apart except for the top chocolate binding holding the top crackers together. I am all for the salty/sweet combination but the dry Club crackers did not do justice to that theme.
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