Gimme a break, gimme a break…
Today I made my very own KIT-KAT-BARS (if you sing along to the tune, it totally works)!
Kit Kats just so happen to be one of my favorite candy bars. I love the mixture of crispy crunchy wafers and smooth, creamy chocolate. When Fina sent me the recipe for (none other than) Paula Deen’s homemade Kit Kat bars, I thought…No.Way.
These bars are sinful. They are made entirely out of things that are bad for you and are more addictive than drugs. And, do you WANT to know what is used to recreate the crispy crunchy wafers? CLUB CRACKERS. My faaaavorite cracker. Club crackers remind me of being 8 years old and tomato soup and creating the perfect crumb-to-soup ratio. Crunchy and flaky and salty and buttery. Perfect for soup and even more perfect in homemade Kit Kats.
Truth be told, I think these bars are more like a mix of Kit Kat and Twix. The crispy wafters are layered with a caramel sauce that is made up of sugar, butter, and graham cracker crumbs, otherwise known as heaven. Then the whole mess is topped with a chocolate-butterscotch-peanut butter sauce. Perfect.
Here’s the recipe.
Homemade Kit Kat bars
- 75 Club crackers
- 1/2 pound (2 sticks) unsalted butter
- 2 cups graham cracker crumbs
- 1 cup firmly packed dark brown sugar
- 1/2 cup milk
- 1/3 cup granulated sugar
- 2/3 cup creamy peanut butter
- 1/2 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
Line 9- by 13-inch rectangular baking pan with one layer of Club crackers (you may need to break some to fit).
Melt butter in large saucepan over medium heat. Add graham cracker crumbs, dark brown sugar, milk, and granulated sugar. Bring to boil. Boil for five minutes, stirring constantly. Remove pan from heat. Pour half of butter mixture over crackers in pan. Smooth surface with spatula.
Arrange another layer of Club crackers over butter mixture. Pour remaining butter mixture over surface. Smooth surface with spatula. Arrange a third layer of crackers over top.
Combine peanut butter, chocolate chips, and butterscotch chips in small saucepan. Melt over medium-low heat, stirring constantly. Spread evenly over crackers.
Cool to room temperature, then cover and refrigerate two hours. Cut into 2-inch bars. Bars will keep for two weeks, stored in an airtight container in the refrigerator.