Kit Kat Bars

Sharing a classic no-bake recipe

I make Kit Kat bars every Christmas because they are requested by my best friend’s mom. Although I am a drop cookie baker at heart, these no-bake bar cookies are so popular that I wouldn’t think of not making them at Christmas time.

My sister-in-law gave me this recipe in 1995 as part of a recipe shower before I married her brother.

This past Christmas my friend Bre told me that her teenage daughter would like to learn how to make Kit Kat bars. I am sharing this recipe for Bre’s daughter and for anyone else who would like to give these a try. You’ll need about half an hour at the stovetop, plus time for clean-up.

Here’s the recipe:

Bars

• 1 box Club crackers

• 1 cup butter (I use Weyauwega butter)

• 1 cup brown sugar

• 1 cup granulated sugar

• 2 cups graham cracker crumbs

• 1/2 cup milk

Topping

• ½ cup chocolate chips (I often use a full bag of bittersweet and a full bag of semi-sweet)

• 1 cup butterscotch chips (I use the whole bag so I don’t have leftovers)

• 2/3 cup peanut butter ( I use an entire cup)

• Sprinkles if you’re feeling festive

Line a 9×13 pan with Club crackers, covering the bottom completely. If you have a melt setting or melt burner on your stovetop, you can let the chocolate chips and butterscotch chips melt as you work on the filling for the bars.

Bring butter, sugars, milk, and graham cracker crumbs to a boil on medium heat, constantly stirring. Keep stirring as mixture boils for five minutes. Remove from heat and allow mixture to cool for a few minutes.

Pour half the filling over the crackers in your pan. Place another layer of crackers on top of the filling. Pour the other half of the filling over the next layer of crackers. Place a third layer of crackers on top of the filling.

If your chocolate chips and butterscotch chips have melted, add peanut butter. If they haven’t melted, melt them over low heat, constantly stirring. Add peanut butter. Spread the topping over the bars. Add sprinkles if desired. Allow bars to cool completely before cutting (about 1–2 hours at room temperature).

As the bars cool, clean up your dishes and wipe down the stovetop. We don’t want to leave any mess behind for Mom to clean up! Baking should always come with good manners.

I hope you enjoy this recipe. Whether you’re making these with a teenager learning her way around the stove or adding them to your own holiday tradition, I hope these Kit Kat bars bring a little joy to your kitchen.

Because these bars are no-bake, they aren’t part of what I offer through Twelve Moons Baking. But if you’re looking for something baked with love (and Wisconsin ingredients)…I will be baking, mailing and delivering Snickerdoodles as the Cookie of the Month next week.

We are having a New Year’s special! We are offering 20 percent off Cookie of the Month boxes—either a single box or an extra 20% off the first month of a subscription.

Use the code Welcome20.

This discount expires at midnight on January 13. As a cottage bakery, we can only ship or deliver to Wisconsin addresses.

From my kitchen to yours, thank you for being here—and for letting me share one more recipe that has meant a lot to me over the years.