When I make these, I line the 9x13-inch pan with foil and spray the foil with nonstick spray. After the pan has cooled, I remove the uncut bars and flip them over onto a piece of waxed paper or a jelly roll pan. I then can see the Club crackers on the bottom and use them as guides to cut the cookies. Because these are very, very rich cookies, I usually cut the crackers in half.
Smooth or chunky peanut butter may be used for this recipe. I prefer super chunky peanut butter so that I get some peanut pieces in the frosting. One package of crackers will make two recipes of bars.
Club Cracker Bars
54 Club Crackers (about half a box)
1 c. graham cracker crumbs
3/4 c. brown sugar
1/2 c. sugar
1/3 c. milk
1/2 c. butter
2/3 c. peanut butter (smooth or chunky)
1 c. chocolate chips (may be semi-sweet or milk chocolate)
Line a 9x13-inch baking pan with aluminum foil and spray the foil with non-stick spray. Lay 3 club crackers end to end across the width of the pan. Repeat down the length of the pan. You should have about 9 rows. Combine graham cracker crumbs, brown sugar, sugar, milk and butter in a large saucepan. Bring to a boil, watching carefully and stirring often. Boil for 5 minutes, stirring constantly. Pour mixture over crackers in pan. Cover with another layer of crackers. In a microwave or double boiler, melt peanut butter and chocolate chips, stirring often until smooth. Pour peanut butter/chocolate mixture over the top layer of crackers, spreading until smooth and even. Refrigerate about a hour or until cool. Remove pan from oven, flip over onto a piece of waxed paper or a jelly roll pan. Remove the foil. Using the bottom layer of crackers as a guide, cut into bars then cut bars in half, making 54 squares.
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