Homemade Candy Bars
- 8 ounces Waverly crackers, divided
- 1 cup butter, cut up
- 1/2 cup milk
- 2 cups graham cracker crumbs
- 1 cup packed brown sugar
- 1/3 cup sugar
- 2/3 cup creamy peanut butter
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips
Start by lining the bottom of your pan with crackers. I have tried putting melting chocolate and covering the bottom first, but I didn't hear any results from that time, so I usually don't, besides that just uses more anyway.
Next, melt the butter, I usually use unsalted, but I like unsalted, much better than regular butter for pretty much any type of cooking anyway. However, I am sure that regular salted butter would be just fine, it would just increase the sodium. After the butter is melted suffiecietnly, add the milk and sugars, I find it is easiest to add the graham crackers crumbs last. Stir until the mixture is sufficiently combined.
Cover the first layer of crackers with roughly half the mix, repeat and then top it all off with final layer of club crackers.
In another pot, or even double boiler, melt your chocolate chips and butterscotch together and add your peanut butter, the smoother your peanut butter brand is, the better this will turn out.
After everything is melted, pour it over the top layer of crackers and then let that cool a touch on your counter and then place in your fridge for at least an hour for it to set up well. I usually don't have the hour, so I usually just place it in the freezer, room permitting and that seems to work just fine. However, I wouldn't recommend freezing it.
This is always a hit, the only thing I would like to change is the crackers, I would much rather find a recipe for a wafer, that would be closer to the kit kat wafter. I have considered using those sugar wafers, but I haven't had the chance yet.