Wednesday, May 02, 2007
A big inspiration for recipes I make at home and at A Full Plate is the Internet. I like to stumble upon recipes that sound interesting and bookmark them, then come back to them. Occasionally I alter a recipe to suit my tastes more than the original recipe would have. This was the case for Kitty Kat Bars posted on AllRecipes.com and over at Cookie Madness.
The recipe originally called for Ritz Crackers, but I have a strong aversion to them. They're too buttery and crumbly for my liking. What I LOVE are Club crackers from Keebler, so I substituted them in this recipe. I made a few other slight adjustments and my end result was decadent and very close in taste to a Twix bar, so that's what I'm calling them.
For the Twix Bars you'll need:
About 80 Club crackers (1&1/2 sleeves or so)
1 1/2 c graham cracker crumbs
3/4 c brown sugar
1 c sugar
3/4 c butter
1/2 c half and half
1 bag (12oz) butterscotch chips
1 bag (12oz) semisweet chocolate chips
3/4 c peanut butter
Line a 9x13 inch pan with parchment (don't skip this step!) and lay down a layer of Club crackers. I fit three rows of 9 crackers in the bottom of my glass dish.
In a saucepan, stir together graham crumbs, sugar, butter and milk. Turn heat to medium and bring to a boil. When mixture begins to boil, set timer for 5 minutes and boil for 5 minutes, stirring occasionally. Pour half of this mixture over the crackers, then lay another layer of crackers over the graham cracker caramel mixture.
Pour remaining graham cracker caramel mixture over second layer of crackers, then top with one last layer of crackers.
In a medium glass bowl combine butterscotch chips, chocolate chips and peanut butter. Using 50% power, melt the chips in the microwave, stirring every 30 seconds. Spread melted mixture over top.
Let this cool at room temperature for about 30 minutes then move it to the refrigerator for about an hour or as long as it takes for chocolate & butterscotch & peanut butter layer to set. When it has set, remove from refrigerator by lifting the parchment paper. Place on a cutting board and cut into bars.
I brought a batch of these to my disseratation proposal class, and people loved them. I next made them at the cafe, and they went quickly. You can cut them into fairly small bars because they are rich and gooey.