To make these taste more like KitKats, I leave out the butterscotch chips and sub milk chocolate chips. Use Waverly (rectangular) crackers and remember to press down lightly on each layer as you assemble. Yummy!

Wonderful recipe and these were a huge hit at a recent family reunion.
When boiling the sugars and graham crumbs, keep the heat low to avoid the sugars burning. It will burn quite easily.

These were a hit at my office. Everyone agreed that they weren’t a Kit Kat but still really tasty. I used rectangular Keebler Club® Crackers and the milk/semi-sweet choc. combo as suggested. It seemed like a lot of chocolate as I was pouring it on top but it really needed that thick layer to balanced the bottom layers. Be sure to press the cracker layers together to keep it from being crumbly.

I kept them in the fridge for days and the crackers didn’t get soft at all. (Note: I made these again for a different crowd, this time using ritz crackers. The layers didn’t stick together and nobody liked them. They were a crumbly mess and crackers were soft on the second day.)

This recipe worked well for a surplus of Ritz crackers! Instead of layering in a 9×13, I took 2 cupcake trays and stuck the ritz in each cup. Then layered according to directions. Put them in fridge for about an hour to set. Popped them out of the cup cake trays (w/ knife), and cut them into quarters. The only other change I made was that i used ALL semi sweet chips. Didn’t have butterscotch on hand. Enjoyed these! But I agree w/ other reviews…don’t really taste like a kit kat. But still worth making!


76 club crackers
1-3 pound – 3 sticks – unsalted butter
3 cups graham cracker crumbs
1 cup firmly packed dark brown sugar
1-3 cup milk
1-3 cup granulated sugar
2-3 cup creamy peanut butter
1-3 cup semisweet chocolate chips
1-3 cup butterscotch chips


line 10 – by 12 – 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 3-inch bars bars will keep for two weeks stored in an airtight container in the refrigerator