I love Paula Deen – she can’t create a recipe with less than a cup of butter. This recipe is no exception: it is sweet, chocolaty and rich. Please, who doesn't love Kit Kat bars? They were a bit hit at the Super Bowl Party I brought them to. I liked the crunch and salt of the club crackers. The caramel can be a bit difficult to make – the butter and sugar will separate if you combine them too quickly.
Homemade Kit Kat Bars
From Paula Dean's Best Desserts
75 club crackers (I didn't actually count, just buy a box of crackers)
1 cup butter (2 sticks)
2 cups gram cracker crumbs (from about 14 graham cracker sheets)
1 cup firmly packed brown sugar
1/2 cup whole milk (I used 1/2 and 1/2)
1/3 cup granulated sugar
2/3 cup creamy peanut butter
1/2 cup semisweet chocolate morsels
1/2 cup butterscotch-flavored morsels
In an ungreased 13x9" baking sheet, put a layer of club crackers. You may need to cut a few in order to cover the entire base. I cut 2 crackers in half to lay them on the side.
In a large saucepan, melt the butter over medium heat, then add the graham cracker crumbs, the brown sugar, the milk and the white sugar. I made the graham cracker crumbs simply by putting around 14 sheets of crackers in my mini food processor (in batches) and processing until they reached the consistency of fine crumbs.
Boil the mixture for 5 minutes (starting the timer the moment you start to see bubbles) and stir the entire time. Remove from the heat, and spread half of the mixture over the crackers already in the baking pan. I used an off-set spatula for this, but that's not necessary. Lay another layer of club crackers over the butter mixture. At this point, I returned the remaining half of the butter mixture to the heat for under one minute to get it flowing again. Spread the remainder of the butter mixture over the second layer of crackers. Add a final layer of crackers over the top.
In a small saucepan, melt the last three ingredients together, then spread this mixture over the third layer of crackers. Cover and place in the refrigerator for at least 1 hour. Cut into bars and store in the refrigerator.