I'm gonna start off this post by saying I love recipes like this next one I'm going to share with you. Mainly because they remind me so much of my childhood.
These types of bars were so popular at get-togethers.
Now, I will go on record to say these are not an exact replica of Kit Kat Bars.
In fact, they don't look anything like a kit kat bar, do they?
But the concept is the same. You've got crunchy layers with a chocolate coating.
That is really the similarity.
This uses crackers instead of a thin wafer and it's got peanut butter instead of just all chocolate.
But y'all get what I'm saying with this.
We love these little bars and one pan will feed a crowd.
They are a little crunchy, a little chocolate & peanut butter-y and all good!
You just can't go wrong with these and folks just gobble them up.
72 Club Crackers
1 cup butter (2 sticks)
2 cups graham cracker crumbs
1 cup light brown sugar, firmly packed
1/2 cup milk
1/3 cup sugar
2/3 cup creamy peanut butter
1 cup semi-sweet chocolate chips
Line an ungreased 9x13 baking dish with a layer of club crackers
I'll let Alex demonstrate this part for you.
In a large saucepan, over medium heat, melt butter.
Add graham cracker crumbs, brown sugar, milk and sugar.
Bring to a gentle boil, and boil for 5 minutes.
Make sure to stir constantly so it doesn't burn to the bottom of your sauce pan.
Yours may not look this dark.
Alex decided there should be a few chocolate chips in this part of the mixture.
Remove from heat and spread half the butter mixture evenly over crackers.
Do your best to spread it out evenly.
Layer with another layer of crackers.
Then spread the other half of the butter mixture on top.
Then a final layer of crackers on top of that.
In a small saucepan, combine peanut butter and chocolate chips.
Melt over medium-low heat, stirring constantly until completely melted and blended.
Spread evenly over top layer of crackers.
Looking good already!
Cover with plastic wrap and pop it in the fridge for an hour or two.
You want that top chocolate layer to really cool down and firm up.
Once it is completely cooled, slice into small squares.
You should be able to get about 2 1/2 dozen from this pan.
Special thank you to Country Cook reader, Linda Dixon for sharing a special cookbook with me that contains loads of recipes shared by Proud Navy Moms. It's where I got this nostalgic recipe (that I only slightly modified) and it was shared by proud Navy Mom, Michele Stauffenecker of Duluth, MN (Mom to Jason).