
Showing posts with label Club Crackers. Show all posts
Showing posts with label Club Crackers. Show all posts
Friday, December 19, 2014
Vanilla Chex Millionaire Bars-12 Days of Easy Sweets
The original version of this recipe has been around for awhile and has had various names such as Millionaire Bars, Heavenly Bars, and Homemade Kit Kat Bars. Some people consider it a no-bake cookie, some consider it a candy. No matter which, most people love this treat.
I decided to experiment with crushed Vanilla Chex cereal, using it instead of crushed graham crackers when I made this last. I also upped the amount of vanilla for better vanilla flavor.
These will fit right in on either a cookie or candy plate. They are very rich so I cut them small.
.
Vanilla Chex Millionaire Bars
72 rectangular crackers such as Club Crackers (this is about half of a box)
1 c. (2 sticks) butter
1/2 c. milk
1 c. firmly packed brown sugar
1/3 c. white sugar
2 c. crushed Vanilla Chex cereal (about 3 1/2 c. uncrushed) or graham cracker crumbs
2 t. vanilla
1 (12 oz.) pkg. semisweet chocolate chips
2/3 c. creamy peanut butter
Line a 9x13-inch baking pan with aluminum foil, letting it extend over the edges. Grease or spray foil with non-stick spray. (I use non stick foil.) Place 24 crackers in the pan, laying them so long edges go across 9-inch width of pan. Set aside. Melt butter in a large, heavy saucepan. Stir in milk, brown sugar, white sugar, and crushed cereal. Bring mixture to a boil, watching closely and stirring frequently. Reduce heat and boil 5 minutes, stirring constantly. Remove from heat and add vanilla. Mix well. Pour half of mixture over crackers in prepared pan. Add a second layer of crackers. Pour remaining mixture over crackers. Cover with a final layer of crackers. Combine chocolate chips and peanut butter in a small saucepan and cook over low heat, stirring frequently, until chips are melted and mixture is smooth. Spread chocolate mixture over the top layer of crackers. Cover with foil and chill until firm, about 4 hours. Lift from pan and cut into 1x1 1/2-inch bars. Makes about 72
Labels:
candy,
Chex,
chocolate chips,
Club Crackers,
no-bake,
peanut butter
Saturday, September 28, 2013
Club Cracker Bars aka Homemade Twix-Saturday Sweet
When I make these, I line the 9x13-inch pan with foil and spray the foil with nonstick spray. After the pan has cooled, I remove the uncut bars and flip them over onto a piece of waxed paper or a jelly roll pan. I then can see the Club crackers on the bottom and use them as guides to cut the cookies. Because these are very, very rich cookies, I usually cut the crackers in half.
Smooth or chunky peanut butter may be used for this recipe. I prefer super chunky peanut butter so that I get some peanut pieces in the frosting. One package of crackers will make two recipes of bars.
Club Cracker Bars
54 Club Crackers (about half a box)
1 c. graham cracker crumbs
3/4 c. brown sugar
1/2 c. sugar
1/3 c. milk
1/2 c. butter
2/3 c. peanut butter (smooth or chunky)
1 c. chocolate chips (may be semi-sweet or milk chocolate)
Line a 9x13-inch baking pan with aluminum foil and spray the foil with non-stick spray. Lay 3 club crackers end to end across the width of the pan. Repeat down the length of the pan. You should have about 9 rows. Combine graham cracker crumbs, brown sugar, sugar, milk and butter in a large saucepan. Bring to a boil, watching carefully and stirring often. Boil for 5 minutes, stirring constantly. Pour mixture over crackers in pan. Cover with another layer of crackers. In a microwave or double boiler, melt peanut butter and chocolate chips, stirring often until smooth. Pour peanut butter/chocolate mixture over the top layer of crackers, spreading until smooth and even. Refrigerate about a hour or until cool. Remove pan from oven, flip over onto a piece of waxed paper or a jelly roll pan. Remove the foil. Using the bottom layer of crackers as a guide, cut into bars then cut bars in half, making 54 squares.
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