Sweet ‘n Salty Cracker Bars

sweet n salty cracker bars 2

These little guys are the ones I had the hardest time staying away from. I always have a couple cookies from every batch I make, but I never really crave any beyond that. (Weird, I know.) But I just kept going back and slicing off more little sections of these until I looked over and realized I’d eaten a whole row!

These are a double winner for me because they are SO pretty, but really taste even better. They freeze beautifully too. The layers of salty and sweet make them a crowd favorite; it’s really hard to find something to dislike in these bars.

I’ve seen versions of these bars all over the internet — oddly enough, sometimes called Kit Kat Bars. I don’t think they’re that similar to Kit Kats, but hey — you can name them whatever you want and I’ll be there. I used the recipe written by Anna at Cookie Madness because she is the bomb at testing thoroughly and writing detailed instructions. I’ve included her recipe below:

sweet n salty cracker bars 1

Sweet ‘N Salty Cracker Bars

75 Club Crackers, plus a few more if needed
1 1/2 sticks (3/4 cup) salted butter (or use unsalted and 1/2 teaspoon salt)
1 1/2 cups graham cracker crumbs (Should be 1 sleeve)
3/4 cup light brown sugar
3/4 cup granulated sugar
1/3 cup whole milk
1 generous cup (a little over 6 oz) milk chocolate chips
1/4 cup creamy peanut butter, mainstream type (Skippy or Jif Natural)
Chopped peanuts for garnish (optional)

Line a 9×13 inch pan with nonstick foil. Spread crackers across the lined pan, pushing the crackers together as closely as possible. See note about anchoring below.

In a heavy, thick, 3 quart saucepan, soften the butter over low heat and mash it around a bit. Don’t melt it completely. Remove it from the heat and add salt (if using), graham crackers, sugars and milk, stirring until blended.

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.

NOTES FROM ANNA:
When you pour the hot sugar mixture over the first layer of crackers, they may move about. You can anchor them by melting a little extra chocolate, spreading it thinly across the lined pan and pressing the crackers into the melted chocolate. Alternatively, can just anchor them by propping broken crackers on the side. (FROM LINDSAY: I didn’t do this and they turned out great!)

Recipe: Cookie Madness

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Comments

  1. Jan Hearn :) says:

    Hey Sugar Momma Lindsay ! I LOVE ! your website and try hard to not eat alot of sugar….
    BUT ! these sweet and salty cracker bars look like a great dessert for a Christmas luncheon that I am hosting soon ! Question: Do you think that dark chocolate would work just as well ? I will be serving some dark chocolate lovers. I hope you are well cousin ! Love from Arizona. Jan

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