Mix the graham crackers, butter, milk, and brown sugar in a heavy-bottom sauce pan.
Bring to a boil over medium high heat.
Boil for 7 minutes, stirring occasionally
While the sugar mix is boiling, line a 9x13 pan with one layer of club crackers. Salt side up!
Count how many you used and get another two layers ready to go.
When the 7 minutes are up, pour half the mixture over the first cracker layer.
Spread evenly.
Place another layer of crackers over the caramel layer.
Pour the other half of the caramel mixture over the second layer of crackers and spread out.
Place one more layer of crackers.
Once the last crackers are laid out, chill in the fridge until set.
Once set, crush up the layered crackers in a food processor.
Scoop into small truffle balls that are about 3/4 of an inch round and place on a parchment-lined cookie sheet. Chill in the refrigerator for at least 15 minutes.
While chilling, melt your chocolate. Take your truffles out of the fridge and dip one at a time in the chocolate and completely coat. Remove and place back on the same parchment-lined cookie sheet.
Keep dipping until all the truffles are covered. Place back in the fridge until set. About 15 minutes. Enjoy!
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Notes
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