PAULA DEEN HOMEMADE KITKAT BARS
This recipe was from the Nov/Dec 2008 Cooking with Paula Deen Magazine. Prep and Cooking times are guesstimates as they are not listed. Posting for safe keeping
Provided by Kerena
Categories Bar Cookie
Time 40m
Yield 30 bars, 30 serving(s)
Number Of Ingredients 9
Steps:
- Line an ungreased 13"x9" baking pan with 1 layer of crackers; cutting to fit if neccessary; set aside.
- In a large saucepan, melt butter over medium heat. Add cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat, and pour half of the butter mixture evenly over crackers. Place another layer of crackers evenly over butter mixture; cutting to fit if necessary. Pour remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
- In a small saucepan combine peanut butter, chocolate morsels and butterscotch morsels. Melt over medium low heat, stirring constantly. Spread evenly over top of crackers. Cover and chill for at least 1 hour. Cut into bars and store in refrigerator.
Nutrition Facts : Calories 212.1, Fat 11.9, SaturatedFat 5.9, Cholesterol 16.8, Sodium 197.2, Carbohydrate 24.4, Fiber 0.9, Sugar 15.4, Protein 2.9
HOMEMADE KIT KAT BARS RECIPE
Every now and then, you come across a recipe so ridiculously indulgent and unabashedly excessive that you simply must prepare it immediately. A perfect example? This recipe for homemade Kit Kat bars, adapted from Paula Deen, and loaded with peanut...
Provided by Lucy Baker
Categories Candy
Time 2h45m
Yield 32
Number Of Ingredients 9
Steps:
- 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. This Recipe Appears In Edible DIY: Paula Deen's Homemade Kit Kat Bars
Nutrition Facts : Calories 214 kcal, Carbohydrate 23 g, Cholesterol 16 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 129 mg, Sugar 14 g, Fat 13 g, ServingSize Makes approximately 32 bars, UnsaturatedFat 0 g
PUMPKIN BARS(PAULA DEEN)
Another recipe that I just have to try but need to post to save. This looks and sounds like a great alternative to traditional pumpkin pie.
Provided by Recipe Baroness
Categories Dessert
Time 45m
Yield 24-48 Bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
- Stir together the flour, baking powder, cinnamon, salt and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
- Spread the batter into a greased 13 by 10-inch baking pan.
- Bake for 30 minutes.
- Let cool completely before frosting.
- Cut into bars.
- To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
- Add the sugar and mix at low speed until combined.
- Stir in the vanilla and mix again.
- Spread on cooled pumpkin bars.
Nutrition Facts : Calories 295, Fat 17.1, SaturatedFat 5.7, Cholesterol 51.6, Sodium 256.3, Carbohydrate 33.7, Fiber 0.5, Sugar 24.3, Protein 2.9
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