Thursday, December 6, 2012

80-90 Club crackers
1 c. butter
2 c. graham cracker crumbs
1 c. brown sugar
1/3 c. sugar
1/2 c. milk
2/3 c. peanut butter
1/2 c. semi-sweet chocoalte chips
1/2 c. butterscotch chips
1. Line a 13x9 pan with foil, leaving enough overhang over the sides to lift bars out when done.
2. Place one layer of crackers evenly over the bottom of the pan - cut them if they don't fit evenly. I used 30 crackers per layer and didn't have to cut them.
3. Melt butter in a saucepan over medium heat. Add graham cracker crumbs, both sugars, and milk. Bring to a boil (while stirring), and boil for 5 minutes.
4. Remove from heat and spread half the mixture evenly over the crackers in the pan.
5. Place another layer of crackers over the caramel mixture, followed by the rest of the caramel.
6. Cover the top of the caramel with one more layer of crackers and refrigerate while making the topping.
7. Microwave peanut butter, chocolate chips, and butterscotch chips for one minute. Stir until smooth (can microwave another 30 seconds if it's not smooth). Spread over the top of the crackers and refrigerate everything for at least an hour before cutting.
* Remove bars from pan using foil handles to make cutting and removing bars easier. Store in the refrigerator.

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