Whoops! Looks like December got away from me. I don’t really have any good excuses except that I’ve been eyeball deep in knitting Christmas presents and I’m still nowhere near finishing. On a happy note there are new recipes coming your way in 2017!
Until I can get my act together and finish Christmas presents and restock the shop (Holy Cow you were all SO supportive this holiday season) a flashback post will have to do!
This recipe is perfect for last minute potlucks or holiday parties that you may not be prepared for. You can make this the night before and let the bars chill in the fridge without requiring five different bowls, three spatulas, a flour sifter, rolling pin, and seventeen cookie sheets.
I promise this recipe will be a big hit wherever you bring it! It balances sweet and salty so perfectly that you might not even want to bring the bars along. I believe my exact words the first time I shared this recipe were “If I could I’d hide in my room and eat these all day I would. Thankfully I’ve got amazing friends that take food like this away from me so I eat real food… and leave my house.”
So what are you waiting for? Go make these and experience the sweet, salty, peanut buttery goodness of these bars.
Here’s what you’ll need (from here):
1 box Club Crackers
2 sticks unsalted butter
1 cup brown sugar
1 1/2 cups peanut butter chips
1 1/2 cups semi-sweet chocolate chips
1 1/2 teaspoons coconut oil
coarse sea salt
Line an 8×8 pan with foil and grease it.
Place 15 crackers on the bottom of the pan and sprinkle peanut butter chips over the crackers.
Melt brown sugar and sugar in a saucepan until they start to bubble around the edges and it has turned smooth and creamy.
Pour a third of the mix over the crackers and spread it evenly.
Place another layer of crackers and peanut butter chips and pour the caramel on top again. Repeat this one more time and then place a final layer of crackers on top.
Melt the chocolate chips in a bowl in the microwave for 30 second intervals mixing after each one.
When the chocolate is fully melted pour on top of the crackers and spread evenly.
Place in the refrigerator to cool and after about 10 minutes take out and sprinkle sea salt onto the chocolate. Put back into the refrigerator and let the chocolate cool completely. When the chocolate has cooled completely remove from the refrigerator and cut into squares.
Now, if you finished this post before starting to make these there’s something wrong with you. Go. Make. Eat. Every second you’re wasting reading this is a second that you’re not eating one of these.
Line an 8×8 pan with foil and grease it. Place 15 crackers on the bottom of the pan and sprinkle peanut butter chips over the crackers.
Melt brown sugar and sugar in a saucepan until they start to bubble around the edges and it has turned smooth and creamy.
Pour a third of the mix over the crackers and spread it evenly. Place another layer of crackers and peanut butter chips and pour the carmel on top again. Repeat this one more time and then place a final layer of crackers on top.
Melt the chocolate chips in a bowl in the microwave for 30 second intervals mixing after each one. When the chocolate is fully melted pour on top of the crackers and spread evenly.
Place in the refrigerator to cool and after about 10 minutes take out and sprinkle sea salt onto the chocolate. Put back into the refrigerator and let the chocolate cool completely. When the chocolate has cooled completely remove from the refrigerator and cut into squares.