Crunchy, caramely, chocolatey – there is a lot to love in these tasty little treats. Originally a Paula Deen recipe titled “Homemade KitKat Bars,” I decided to change the name because in my opinion (and after having eaten approximately 2, 483 KitKat bars in my life I am entitled to an opinion), these little babies tasted nothing like KitKat bars but were delicious in their own right.
They are a tad similar to the Chocolate Scotcharoos I posted long, long ago in the fact that there is chocolate and butterscotch in the topping with a crunchy, caramel-like base. Regardless of name or authenticity, these bars are fantastic. And they are super easy to throw together and require no baking in the oven. That’s a major bonus on a hot summer day. I much preferred these bars after refrigerating. They stay soft despite being chilled and they are very, very addicting.
- 80 club crackers (I used multi-grain)
- 1 cup butter
- 2 cups graham cracker crumbs
- 1 cup fimrly packed brown sugar
- 1/2 cup milk
- 1/3 cup sugar
- 2/3 cup creamy peanut butter
- 1/2 cup semisweet chocolate morsels
- 1/2 cup butterscotch morsels
- Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary (in my 9X13-inch pan, the crackers lined up evenly without the need to trim).
- In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 miutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
- In a small saucepan (or in the microwave), combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.
Recipe Source: adapted from Paula Deen’s Best Desserts Magazine