There might be someone out there who loves Kit Kat Bars. This makes a big pan of them. To me, some of their charm is the skinny little shape, so I would be cutting them into slender fingers.

75 Club crackers (about a box)
2 sticks unsalted butter
2 cups graham cracker crumbs
1 cup firmly packed dark brown sugar
1/2 cup milk
1/3 cup granulated sugar
2/3 cup creamy peanut butter
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips

How to:


Line 9- by 13-inch rectangular baking pan with one layer of Club crackers (you may need to break some to fit).

Melt butter in large saucepan over medium heat. Add graham cracker crumbs, dark brown sugar, milk, and granulated sugar. Bring to boil. Boil for five minutes, stirring constantly. Remove pan from heat. Pour half of butter mixture over crackers in pan. Smooth surface with spatula.

Arrange another layer of Club crackers over butter mixture. Pour remaining butter mixture over surface. Smooth surface with spatula. Arrange a third layer of crackers over top.

Combine peanut butter, chocolate chips, and butterscotch chips in small saucepan. Melt over medium-low heat, stirring constantly. Spread evenly over crackers.

Cool to room temperature, then cover and refrigerate two hours. Cut into 2-inch bars. Bars will keep for two weeks, stored in an airtight container in the refrigerator.

Makes approximately 32 bars, active time 45 minutes, total time 2 hours, 45 minutes

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Here is another recipe for something close to the Pay Day candy bar, one of my favorites. There are lots of ingredients, but definitely worth making for a special event. If you put chocolate on the outside, it will be like a Baby Ruth bar.

Salted Peanut Chews

Crust:
1 1/2 cups flour
2/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup margarine or butter, softened
1 teaspoon vanilla
2 egg yolks

3 cups miniature marshmallows

Topping:
2/3 cup corn syrup
1/4 cup margarine or butter
2 teaspoons vanilla
2 cups (12 ounces) peanut butter chips
2 cups Rice Krispies
2 cups salted peanuts
(1/2 cup semisweet chocolate chips, melted)

Heat oven to 350 degrees. Lightly spoon flour into a measuring cup and level it off. In a large bowl, combine all the crust ingredients except the marshmallows until a crumb mixture forms. Press into the bottom of an ungreased 13 by 9 inch pan. Bake at 350 degrees for 12 to 15 minutes or until light golden brown. Immediately sprinkle with marshmallows and return to the oven for 1 to 2 minutes until the marshmallows just begin to puff. Cool while preparing topping.

In a large saucepan, heat corn syrup, margarine, vanilla, and peanut butter chips just until the chips are melted and the mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill and cut into bars.

If desired, melt the semisweet chocolate chips and drizzle lightly over the top of the bars.