1. Line 13×9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.
2. In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
3. Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.
for 4 servings
2 tablespoons oil
4 cloves garlic cloves, chopped
2 lb shrimp
3 cups spinach
½ onion, chopped
2 teaspoons salt
1 teaspoon black pepper
2 cups heavy cream
1 lb fettuccine pasta, cooked
6 slices bacon, cooked and chopped
1 cup parmesan cheese
½ cup fresh parsley, chopped
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