Sunday, February 27, 2011

Homemade Kit Kat Bars

Lately I haven't been indulging the sweet, confectionate (did I just make up that word?) side of Consumed, so here's one to write home about.

You know what I say to regular old store-bought Kit Kat bars? Give me a break!

Who needs to buy manufactured and precisely perforated candy that is full of preservatives when you can simply create the deliciousness in the comforts of your own kitchen? And they're no-bake to boot!

I made these for the first time for my twin cousins Andie and Lauren's 17th birthday party. (It's still hard for me to understand how it is that these girls are 17. That makes me...old. But I digress.)

Lauren says, "No, seriously guys. I've never tasted such a delicious confection."

Then I made these again when Brad and I trekked out to Kansas to visit his family. They were simple enough to whip up in Brad's mom's kitchen (thanks Kathy!), and they went over pretty well with the midwestern crowd as well!

I would say that they only drawback to these is that they should be kept in the fridge until they are ready to be served; so they might not hold up too well at a summer BBQ or something like that. I guess these are a climate-controlled kind of treat!

But drawbacks aside, these are so tasty because you've got lots of opposing juxtapositions. You've got the soft chocolate and caramel filling next to the crunch from the crackers. Then there's the salty/sweet thing too, which makes me drool just to think about it. Give these a shot if you're looking for a different kind of treat to make. They make for great finger food too!

Homemade Kit Kat Bars (makes about 4 dozen bars)

75 Club (or store-brand) crackers (1 box will be plenty)
2 sticks unsalted butter
2 cups graham cracker crumbs
1 cup firmly packed 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 a 9 x 13 inch baking pan with parchment paper — leave an overhang on two sides so you can easily remove the bars to cut. 
  • Line the baking pan with a single layer of Club crackers (you may need to break some to fit — be sure to cover the whole surface).
  • Melt butter in large saucepan over medium heat. Add graham cracker crumbs, 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 and offset 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 bars (mine were about 3" x 1/2". Bars will keep for two weeks, stored in an airtight container in the refrigerator.

Click here for the printable recipe!


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