Author: barely adapted from Midwest Living
Recipe type: desserts
Serves: 32-40
Ingredients
- 8 ounces Club Cracker
- ¾ cup butter (1½ sticks)
- ¾ cup honey
- 1 cup packed dark brown sugar
- ⅓ cup heavy whipping cream
- 2 cups finely crushed graham crackers
- 1 teaspoon vanilla
- ½ teaspoon fine sea salt, divided
- 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
- 2 cups dry roasted peanuts
- 1½ cups dark chocolate chips
- ⅓ cup butterscotch-flavored chips
- ⅓ cup peanut butter
Instructions
- Line a 13x9x2-inch
baking pan with nonstick foil, extending foil over the edges of the
pan. Line the bottom of the pan with crackers. Combine butter, honey,
brown sugar, and cream in a medium saucepan and bring to a boil,
stirring constantly. Once mixture boils, add graham cracker crumbs,
reduce heat to a simmer and continue to cook for 5 minutes, stirring
constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
sea salt. - Pour half of the
caramel mixture over the crackers in the prepared pan, spreading to
cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
of caramel over top. Place another layer of crackers on top, pressing
down lightly to secure. - In a
microwave-safe bowl, combine dark chocolate and butterscotch chips.
Microwave until melted, stirring occasionally. Stir in peanut butter
until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
teaspoon sea salt. - Chill bars for 2
hours or until completely firm. Using the edges of the foil, lift the
bars out of the pan and cut into squares. Refrigerate until serving.
– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf
- 8 ounces Club Cracker
- ¾ cup butter (1½ sticks)
- ¾ cup honey
- 1 cup packed dark brown sugar
- ⅓ cup heavy whipping cream
- 2 cups finely crushed graham crackers
- 1 teaspoon vanilla
- ½ teaspoon fine sea salt, divided
- 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
- 2 cups dry roasted peanuts
- 1½ cups dark chocolate chips
- ⅓ cup butterscotch-flavored chips
- ⅓ cup peanut butter
Instructions
- Line a 13x9x2-inch
baking pan with nonstick foil, extending foil over the edges of the
pan. Line the bottom of the pan with crackers. Combine butter, honey,
brown sugar, and cream in a medium saucepan and bring to a boil,
stirring constantly. Once mixture boils, add graham cracker crumbs,
reduce heat to a simmer and continue to cook for 5 minutes, stirring
constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
sea salt. - Pour half of the
caramel mixture over the crackers in the prepared pan, spreading to
cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
of caramel over top. Place another layer of crackers on top, pressing
down lightly to secure. - In a
microwave-safe bowl, combine dark chocolate and butterscotch chips.
Microwave until melted, stirring occasionally. Stir in peanut butter
until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
teaspoon sea salt. - Chill bars for 2
hours or until completely firm. Using the edges of the foil, lift the
bars out of the pan and cut into squares. Refrigerate until serving.
– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.uIcsRrNT.dpuf
Salted Caramel, Chocolate and Peanut Cracker Bars
- Makes: 32 to 40 servings
Ingredients
8
ounces Club crackers
3/4
cup
butter (1-1/2 sticks)
3/4
cup
honey
1
cup
packed brown sugar
1/3
cup
whipping cream
2
cups
finely crushed graham crackers
1
teaspoon
vanilla
1/2
teaspoon
fine sea salt
2
cups Reese’s peanut butter cups, chopped into 1/2-inch pieces (9 ounces)
2
cups
dry roasted peanuts
2
cups Ghirardelli dark chocolate chips (1 bag)
1/3
cup
peanut butter
Directions
Line a
13x9x2-inch baking pan with nonstick foil, extending foil over the edges
of the pan. Arrange half of the crackers in a single layer over the
bottom of the prepared pan. In a medium saucepan combine butter, honey,
brown sugar, and cream. Bring to boiling, stirring constantly. Add
graham cracker crumbs, reduce heat to a simmer and continue to cook
mixture for 5 minutes, stirring constantly. Remove from heat and stir in
vanilla and 1/4 teaspoon of the sea salt.
Pour half
of the caramel mixture over the crackers in the prepared pan, spreading
to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour
remaining caramel over. Arrange remaining crackers in a single layer
over the caramel, pushing slightly to secure.
For
topping, melt chocolate chips in a microwave-safe bowl until melted. Stir in peanut butter until smooth. Spread
chocolate peanut butter mixture over cracker layer; immediately sprinkle with
remaining 1/4 teaspoon sea salt.
Chill bars
for 2 hours or until completely firm. Using the edges of the foil, lift
the uncut bars out of the pan. Cut into 32 or 40 squares.- Recipe adapted from Midwest Living
Author: barely adapted from Midwest Living
Recipe type: desserts
Serves: 32-40
Ingredients
- 8 ounces Club Cracker
- ¾ cup butter (1½ sticks)
- ¾ cup honey
- 1 cup packed dark brown sugar
- ⅓ cup heavy whipping cream
- 2 cups finely crushed graham crackers
- 1 teaspoon vanilla
- ½ teaspoon fine sea salt, divided
- 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
- 2 cups dry roasted peanuts
- 1½ cups dark chocolate chips
- ⅓ cup butterscotch-flavored chips
- ⅓ cup peanut butter
Instructions
- Line a 13x9x2-inch
baking pan with nonstick foil, extending foil over the edges of the
pan. Line the bottom of the pan with crackers. Combine butter, honey,
brown sugar, and cream in a medium saucepan and bring to a boil,
stirring constantly. Once mixture boils, add graham cracker crumbs,
reduce heat to a simmer and continue to cook for 5 minutes, stirring
constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
sea salt. - Pour half of the
caramel mixture over the crackers in the prepared pan, spreading to
cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
of caramel over top. Place another layer of crackers on top, pressing
down lightly to secure. - In a
microwave-safe bowl, combine dark chocolate and butterscotch chips.
Microwave until melted, stirring occasionally. Stir in peanut butter
until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
teaspoon sea salt. - Chill bars for 2
hours or until completely firm. Using the edges of the foil, lift the
bars out of the pan and cut into squares. Refrigerate until serving.
– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf