Best Homemade Kit Kat Bars Recipes

HOMEMADE KIT KAT BARS

Steps:

• 1. 1 Line 9- by 13-inch rectangular baking pan with one layer of Club crackers (you may need to break some to fit). 2. 2 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. 3. 3 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. 4. 4 Combine peanut butter, chocolate chips, and butterscotch chips in small saucepan. Melt over medium-low heat, stirring constantly. Spread evenly over crackers. 5. 5 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.

HOMEMADE KIT KAT BARS RECIPE

Steps:

• 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.

PAULA DEEN'S HOMEMADE KIT-KAT BARS

Steps:

• Line a 13-by-9-inch rectangular baking pan with crackers. (The original recipe called for breaking crackers to fill in the edges. But I later realized it wasn't necessary. I'll explain later.)
• Melt butter in a large saucepan over medium heat. Stir in the graham cracker crumbs, dark brown sugar, milk and granulated sugar. Bring to a boil. (Because the graham cracker crumbs make the mixture sort of thick, I never saw it actually boiling. It was more a question of listening for bubbly boiling noises. Just keep stirring so it doesn't burn.) Boil for 5 minutes, stirring constantly. Remove from heat.
• Pour half of the sugar mixture over the crackers and spread out with a flat or offset spatula. (This is the one place I had trouble. The sticky sugar goop made the crackers shift around like cracked sidewalk pavers. It would have helped to have a little room to push the first cracker layer back into place, and broken pieces of cracker made that more difficult.)
• Arrange another layer of crackers over the sugar layer. Top with the other half of the hot sugar mixture. Top with a third layer of crackers.
• Combine the peanut butter, chocolate chips and butterscotch chips in a small saucepan. Melt, stirring, over medium-low heat. Spread evenly over the top cracker layer, scooching a little melted chocolate into any open edges.
• Let stand two hours (I cheated and went for one hour, which worked fine). Refrigerate at least two hours or overnight. Cut into long pieces. (A good tip for protecting your baking pan: Use a bench knife, a long, straight-edged cutter, to press down through bars cookies without sliding a knife and scratching your pan. In this case, I cut straight down through the middle long-wise, then cut each half into thin sticks about 1 1/2 inches wide.) Package 2 bars in sandwich bags or wrap in plastic and seal to strangers or your closest co-workers.
• Read more here: http://obsbite.blogspot.com/2011/02/paula-deen-edition-give-her-break.html#storylink=cpy