Kit-Kat Bars

Recipe From: my mom, who got it from a friend

Ingredients:
2 sticks of butter
1/2 c white sugar
1 c packed brown sugar
1/2 c milk
1 packet finely crushed graham crackers (about 2 cups)
Club style crackers

1/2 c semi-sweet chocolate chips
1/2 c butterscotch chips
2/3 c peanut butter

Directions:

1. Spray a 9 x 13 pan with cooking spray.
2. Line bottom with single layer of crackers.
3. Combine butter, sugars, graham cracker crumbs, and milk in a saucepan. Bring to boil over medium heat. Boil 5 minutes, stirring constantly and watching carefully.
4. Spread half of the sauce over the crackers.
5. Place another layer of crackers over the sauce.
6. Spread the rest of the sauce over that layer of crackers.
7. Arrange a third layer of crackers on top. Set aside.
8. In a saucepan combine both kinds of chips and peanut butter over low heat. Stirring constantly until smooth.
9. Spread melted peanut butter mixture over the top layer of crackers, covering completely.
10. Refrigerate until sauce is hardened. Cut carefully in to bars with a sharp knife.

Rating: Delizioso! Probably my new favorite sweet, but not for everyday eating. :)

Notes:

• I layed the middle layer of crackers opposite direction from the other two layers, so cutting wouldn't just be on the cracker lines.
• Could make this healthier if you used reduced fat crackers.

Cranberry-Oatmeal Bars

Recipe From: Cooking Light Magazine

Ingredients:
Crust:
4.5 oz all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
6 Tbsp butter, melted
3 Tbsp orange juice
cooking spray

Filling:
1 1/3 cups dried cranberries (about 6 oz)
3/4 cup sour cream
1/2 cup sugar
2 Tbsp all-purpose flour
1 tsp vanilla extract
1/2 tsp grated orange zest
1 large egg white, lightly beaten 
 
Directions:

1. Preheat oven to 325.
2. To prepare crust - weigh or lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7 baking dish coated with cooking spray.
3. To prepare filling - combine ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust. Sprinkle reserved oat mixture evenly over filling.
4. Bake at 325 for 40 minutes or until edges are golden.
5. Cool completely in pan on a wire rack.

Rating: A nice combination of orange and cranberry 
Notes:

• I substituted 1/8 cup of egg substitute for the egg white and used fat free sour cream.
• The recipe says it make 24 bars, but I got 15.
• A couple other options pointed out in the magazine:
• Cherry-Oatmeal Bars: Substitute dried cherries for the cranberries and use lemon rind for the orange rind.
• Maple-Date-Oatmeal Bars: Substitute chopped, pitted dates for the cranberries. Omit sugar from filling and use 2 Tbsp maple syrup and 2 Tbsp brown sugar instead.

WW Points*: 4