Paula Deens Homemade Kit Kat Bars Recipes

HOMEMADE KIT KAT BAR RECIPE

Steps:

• Gather the ingredients.
• Butter a 9 x 13 baking dish. Line with a layer of about 20 crackers until bottom of dish is fully covered.
• In a small saucepan, bring butter, sugars, and milk together to a boil over medium heat. Stir in crushed graham crackers. Let boil 5 minutes, stirring occasionally.​
• Pour half of the sugar mixture over crackers, smoothing over crackers with a spatula. Cover with another layer of 20 crackers, pressing down lightly. Pour remaining syrup mixture over crackers, smoothing to coat.
• Top with remaining crackers, pressing lightly.
• Place chocolate chips and peanut butter in a microwave-safe dish. Heat on high for 30 seconds. Stir and repeat until chips are melted. (Alternatively, you can melt chocolate chips and peanut butter in a saucepan over low heat.)
• Pour chocolate peanut butter mixture evenly over top layer of crackers, using a spatula to smooth out bubbles and make sure crackers are completely covered.
• Refrigerate until Kit Kat bars are firm.
• Cut into thin bars to serve.

PAULA DEEN HOMEMADE KITKAT BARS

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.

HOMEMADE KIT KAT BARS RECIPE

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

PAULA DEEN'S CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees.
• Place frozen broccoli in 1/2 cup water in a saucepan and boil about 6 minutes; drain well and set aside.
• In a "large" bowl mix together the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, pepper and wine or broth; mix well. Add broccoli and chicken and mix thoroughly.
• Spray a 13 x 9 Pyrex dish with vegetable spray. Pour in soup/chicken mixture. Smooth mixture with a spatula or the back of a spoon.
• Combine bread crumbs, parmesan cheese and butter. Sprinkle on top of mixture.
• Bake 30-45 minutes or until heated through.
• Note: TO lighten up you can use 98% ff cream of mushroom soup, light mayonnaise, light sour cream and low-fat cheddar cheese.
• This is really yummy and makes alot!

COPYCAT KIT KAT BARS

Steps:

• Place about 25 crackers in the bottom of a 9 x 13" baking dish.
• In a medium saucepan, melt the butter and add the milk, crumbs and sugar and bring to a boil.
• Boil for 5 minutes, stirring constantly.
• Pour half of heated mixture over crackers, quickly and carefully spreading to cover.
• Place about 25 more crackers on top and spread with remaining heated mixture.
• Top with remaining crackers.
• Melt the peanut butter and chips together either in a small saucepan or in the microwave.
• Spread carefully over crackers.
• Chill at least 1 hour or until firm.
• Cut into small squares.

PAULA DEEN'S PINE BARK CANDY

Steps:

• Preheat oven to 400 degrees F.
• Line a 15 by 10 by 1-inch jelly roll pan with tin foil.
• Lightly spray foil with a non-stick cooking spray.
• Place saltine crackers, salty side up, in prepared pan.
• In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly.
• Remove from heat and stir in almond extract.
• Pour mixture over crackers and bake for 4 to 6 minutes.
• Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt.
• Cool slightly and transfer onto waxed paper.
• Allow to cool completely.

PUMPKIN BARS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
• Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
• For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
• If desired, garnish with ground cinnamon.