I still have a couple of Thailand posts up my sleeve, but I realized today that I promised this post to Sarah and then it completely slipped my mind.
When I first read the recipe for these "Homemade Kit Kat Bars" I was skeptical. They looked tasty, and certainly contained enough good looking ingredients like butter, chocolate, and peanut butter. And the recipe comes from Paula Deen, butter extraordinaire. But the base was constructed of Club crackers, which seemed dubious. I'm glad I went ahead and gave these a shot. The sum of the parts make for something unholy. The addition of a dash of butterscotch chips is truly an inspired choice. Calling them "Homemade Kit Kat Bars" is a misnomer because they don't really taste like the store bought Kit Kat bars. These lack the crunch and are about 200% richer. Also, they age really well. Like a fine wine or cheese, these just seem to get better after a day or two in the tupperware as the flavors continue to meld. Not kidding. It makes a 9x13 pan, but slice these puppies into tiny squares, you'll thank me later.
These are also incredibly easy to put together. The most annoying part is crushing the graham crackers into crumbs. The original recipe said it took about "45 minutes" of active time. Yeah, maybe if you take a 30 minute nap in the middle of making them. If you have the ingredients lined up, this will come together very quickly. Perfect for any summer picnics!
Kit Kat Bars of Glory
75 Club crackers (roughly 2 and a 1/2 sleeves of a standard box of 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. (I cut them much much smaller - see picture - closer to tiny squares) Bars will keep for two weeks, stored in an airtight container in the refrigerator.