Club Cracker Bars Food

HOMEMADE KIT KAT BAR RECIPE

Steps:

• Gather the ingredients.
• Butter a 9 x 13 baking dish. Line with a layer of about 20 crackers until bottom of dish is fully covered.
• In a small saucepan, bring butter, sugars, and milk together to a boil over medium heat. Stir in crushed graham crackers. Let boil 5 minutes, stirring occasionally.​
• Pour half of the sugar mixture over crackers, smoothing over crackers with a spatula. Cover with another layer of 20 crackers, pressing down lightly. Pour remaining syrup mixture over crackers, smoothing to coat.
• Top with remaining crackers, pressing lightly.
• Place chocolate chips and peanut butter in a microwave-safe dish. Heat on high for 30 seconds. Stir and repeat until chips are melted. (Alternatively, you can melt chocolate chips and peanut butter in a saucepan over low heat.)
• Pour chocolate peanut butter mixture evenly over top layer of crackers, using a spatula to smooth out bubbles and make sure crackers are completely covered.
• Refrigerate until Kit Kat bars are firm.
• Cut into thin bars to serve.

CLUB CRACKER CANDY RECIPE - (3.8/5)

Steps:

• Lay club crackers in the bottom of a cookie sheet in a single layer. Bring butter and sugar to a boil and continue boiling for 3 minutes, stirring frequently. While sugar is boiling, sprinkle chopped nuts over crackers. Pour butter and sugar mix over crackers and nuts. Bake at 350°F for 8 to 10 minutes. Remove from pan, separating crackers at once and place on foil to cool.

KITTY KAT BARS

Steps:

• Put graham cracker crumbs, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.
• Put a layer of buttery round crackers in a 9x13 inch pan and pour 1/2 of the graham cracker crumb mixture over it. Put another layer of crackers and pour the remaining mixture. Add last row of crackers.
• To Make Topping: Melt over low heat the butterscotch chips, chocolate chips, and peanut butter. Melt at low heat and spread over the top.

CHOCOLATE CARAMEL CRACKER BARS

Steps:

• Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan., In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice., Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.

CHOCOLATE CARAMEL CRACKER BARS

Steps:

• Line an 8x8 pan with parchment paper.
• Line a single layer of club crackers.
• Add butter, sweetened condensed milk, brown sugar, and corn syrup to a medium saucepan.
• Stir well and bring to a boil on medium heat.
• Reduce heat to medium-low then cook for 8 minutes, stirring every minute.
• Add 1/3 of the caramel mixture to the crackers gently (don't worry if you miss a spot).
• Add a second layer of crackers (be VERY careful the caramel is very hot).
• Add another 1/3 of the caramel mixture then another layer of crackers and the rest of the caramel mixture.
• Top with your chocolate chips and cover with a dishtowel (this keeps the heat in) for 3 minutes.
• Spread the chocolate in an even layer over the bars.
• Refrigerate for 1 hour until cooled and hardened before cutting into slices.

COCONUT CRACK BARS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Line a 9x9-inch square baking pan with aluminum foil and lightly spray with nonstick spray.
• Place crackers in single layer of pan to cover the whole bottom. Break the crackers as necessary to fit.
• Spread brown sugar on the bottom of a small saucepan. Cut butter into about 8 slices and place on top of sugar. Place pan on top of medium-high heat and bring to a boil. Let boil about 2-4 minutes or until smooth and brown in color. Stir in coconut.
• Pour mixture over graham crackers and spread evenly with an offset spatula. Bake for about 5 minutes at 425 degrees F to set.
• Sprinkle chocolate chips evenly over crackers and place back in oven for about 2 minutes or until chips start to melt. Remove from oven and spread chips evenly over crackers. Cool.
• Place in refrigerator (or freezer) for about an hour or until chocolate sets. Break or cut into pieces.

HOMEMADE KIT KAT BARS (+VIDEO)

Steps:

• Line an ungreased 9x13-inch baking dish with layer of club crackers
• In a large saucepan, over low to medium heat, melt butter and both sugars gently - while stirring.
• Stir in graham cracker crumbs and milk. Stir well until all is melted and combined (do not allow mixture to boil.)
• Remove from heat and carefully spread half the butter mixture evenly over crackers. Spread it out as evenly as possible.
• 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.
• 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.

THREE LAYER KEEBLER BARS

Steps:

• Line a lightly greased 9x13 pan with whole club crackers.
• Heat sugars, graham cracker crumbs, milk, and margarine to a slow boil.
• Pour over crackers in pan and add another layer of Club crackers.
• Melt together peanut butter, chocolate chips and butterscotch chips.
• Pour over crackers and cool.

CHOCOLATE, PEANUT BUTTER AND CARAMEL CLUB BARS

Steps:

• 1. Place 15 club crackers in the bottom of an 8×8 inch square baking pan that's been lined with foil and sprayed with cooking spray. Sprinkle 1/2 Cup peanut butter chips on crackers.
• 2. Melt butter and brown sugar in a medium saucepan over medium high heat stirring constantly for 4 minutes, until bubbly, smooth and creamy caramel forms.
• 3. Pour 1/2 Cup or so of caramel over peanut butter chips then add another layer of crackers, peanut butter chips and caramel.
• 4. Top with one final layer of crackers. Melt chocolate chips in the microwave and then spread over the crackers with melted chocolate.

CLUB CRACKER BARS

Steps:

• Line a 9x13 inch pan with nonstick foil. Spread crackers across the lined pan, pushing the crackers together as closely as possible. See note about anchoring.
• In a heavy, thick, 3 quart saucepan, soften the butter over low heat and mash it around a bit. Don't melt it completely., the goal is to soften it. Remove it from the heat and add salt (if using), graham crackers, sugars and milk, stirring until blended. This is important. If the ingredients aren't fully blended the mixture may separate.
• Put the saucepan over medium heat and bring to a boil. When mixture hits a steady boil, set timer for 5 minutes and keep at a steady but gentle boil for 5 minutes, stirring constantly so that mixture won't burn.
• Remove from heat and pour half of the mixture over the crackers. The crackers might spread apart, so try to push them in towards each other.
• Arrange a second layer of crackers over the sugar mixture, then pour remaining sugar mixture over the crackers.
• Add a third ( final) layer of crackers. Set aside and make topping.
• In a microwave safe bowl, combine the chocolate chips and peanut butter. Heat on 50% power, stirring at 30 or 50 second intervals until smooth and creamy. Alternatively, you may do this in the top of a double boiler.
• Pour the chocolate mixture over the bars, spreading evenly. Sprinkle peanuts on top if desired.
• Let cool room temperature for another half hour, then transfer it to the refrigerator and chill until the top is set.
• When chocolate has set, lift from the pan and cut into bars.