One Perfect Bite: club crackers

Sunday, June 2, 2013

Crunchy Chocolate-Peanut Stix

My thought for today can be found here.

From the kitchen of One Perfect Bite...While they may not be pretty to look at, I think you'll enjoy this simple confection that tastes a bit like a Twix bar. I found the recipe in the February issue of Family Circle magazine and its simplicity intrigued me. I figured that any recipe that used a combination of milk chocolate, caramel and peanut butter couldn't be half bad, especially when the combination is used to cover a base of salted crackers. I clipped the recipe and finally, in what the Silver Fox calls a Paula Deen moment, got back to it this week. I had no expectations for the recipe, so I was delightfully surprised when my creation turned out well enough to share with you. These are kid cookies that will never make it to a tea tray, but they are perfect for a cookie jar and you'll find that small hands can finish a batch with great dispatch. So, if you tend to the young or young at heart, I hope you'll give this recipe a try. Here is how this confection is made.

This week's Weekly Menu is ready for browsing. The Seasonal Menu will be changed this morning. I hope you'll take a peek at both of them.

Crunchy Chocolate Peanut Stix...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
75 rectangular buttery crackers (i.e. Keebler Club)
1/2 cup butter
1/2 cup milk
1-1/4 cups light brown sugar
1/4 cup granulated sugar
2 cups finely crushed honey graham crackers
1-1/4 cups milk chocolate chips
1 cup peanut butter chips

Directions:
1) Line 13x9x2-inch baking pan with foil, leaving extra on ends for handles. Line bottom of pan with 25-27 butter crackers and set aside.
2) In medium saucepan, melt butter and add in milk, brown sugar and white sugar. Bring to a simmer. Gradually stir in 2 cups of graham cracker crumbs. Simmer, stirring frequently for 5 minutes.
3) Pour 1 cup of butter/crumb mixture over cracker layer in pan. Top with another layer of crackers and spread remaining butter/crumb mixture over it. Cover with another layer of crackers.
4) In microwavable bowl, combine milk chocolate and peanut butter chips. Cook on high for 1 minute and stir. Continue to cook in 30 second intervals until chips can be stirred smooth. Pour over top of final cracker layer and spread evenly. Refrigerate for at least 1 hour. Carefully lift out of pan and place on cutting board, removing foil. Cut into 1 x 4 inch bars with a serrated knife. Yield:6 dozen bars.