Salty-nougat fudge brownies and the end of the best TV show ever made

Many, many years ago I watched the series finale of my favorite TV comedy and that left a bitter taste in my mouth: to simply put it, I did not like it at all. To this day I cannot believe how something so brilliant could end up so poorly – it seemed like everyone creatively involved in Seinfeld suddenly got lazy about the whole thing (or fed up, I don’t know).

Up until weeks ago that was the

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CRAZY CARAMEL, REESE'S & SALTED PEANUT BARS

Author: barely adapted from Midwest Living

Recipe type: desserts

Serves: 32-40

Ingredients

• 8 ounces Club Cracker
• ¾ cup butter (1½ sticks)
• ¾ cup honey
• 1 cup packed dark brown sugar
• ⅓ cup heavy whipping cream
• 2 cups finely crushed graham crackers
• 1 teaspoon vanilla
• ½ teaspoon fine sea salt, divided
• 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
• 2 cups dry roasted peanuts
• 1½ cups dark chocolate chips
• ⅓ cup butterscotch-flavored chips
• ⅓ cup peanut butter

Instructions

1. Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Line the bottom of the pan with crackers. Combine butter, honey, brown sugar, and cream in a medium saucepan and bring to a boil, stirring constantly. Once mixture boils, add graham cracker crumbs, reduce heat to a simmer and continue to cook for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the sea salt.
2. Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest of caramel over top. Place another layer of crackers on top, pressing down lightly to secure.
3. In a microwave-safe bowl, combine dark chocolate and butterscotch chips. Microwave until melted, stirring occasionally. Stir in peanut butter until smooth. Spread chocolate mixture over top layer and sprinkle with ¼ teaspoon sea salt.
4. Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the bars out of the pan and cut into squares. Refrigerate until serving.

- See more at: http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf

• 8 ounces Club Cracker
• ¾ cup butter (1½ sticks)
• ¾ cup honey
• 1 cup packed dark brown sugar
• ⅓ cup heavy whipping cream
• 2 cups finely crushed graham crackers
• 1 teaspoon vanilla
• ½ teaspoon fine sea salt, divided
• 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
• 2 cups dry roasted peanuts
• 1½ cups dark chocolate chips
• ⅓ cup butterscotch-flavored chips
• ⅓ cup peanut butter

Instructions

1. Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Line the bottom of the pan with crackers. Combine butter, honey, brown sugar, and cream in a medium saucepan and bring to a boil, stirring constantly. Once mixture boils, add graham cracker crumbs, reduce heat to a simmer and continue to cook for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the sea salt.
2. Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest of caramel over top. Place another layer of crackers on top, pressing down lightly to secure.
3. In a microwave-safe bowl, combine dark chocolate and butterscotch chips. Microwave until melted, stirring occasionally. Stir in peanut butter until smooth. Spread chocolate mixture over top layer and sprinkle with ¼ teaspoon sea salt.
4. Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the bars out of the pan and cut into squares. Refrigerate until serving.

- See more at: http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.uIcsRrNT.dpuf

Salted Caramel, Chocolate and Peanut Cracker Bars

• Makes: 32 to 40 servings

Ingredients

• 8 ounces Club crackers
• 3/4 cup butter (1-1/2 sticks)
• 3/4 cup honey
• 1 cup packed brown sugar
• 1/3 cup whipping cream
• 2 cups finely crushed graham crackers
• 1 teaspoon vanilla
• 1/2 teaspoon fine sea salt
• 2 cups Reese's peanut butter cups, chopped into 1/2-inch pieces (9 ounces)
• 2 cups dry roasted peanuts
• 2 cups Ghirardelli dark chocolate chips (1 bag)
• 1/3 cup peanut butter

Directions

1. Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Arrange half of the crackers in a single layer over the bottom of the prepared pan. In a medium saucepan combine butter, honey, brown sugar, and cream. Bring to boiling, stirring constantly. Add graham cracker crumbs, reduce heat to a simmer and continue to cook mixture for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and 1/4 teaspoon of the sea salt.
2. Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour remaining caramel over. Arrange remaining crackers in a single layer over the caramel, pushing slightly to secure.
3. For topping, melt chocolate chips in a microwave-safe bowl until melted.  Stir in peanut butter until smooth. Spread chocolate peanut butter mixture over cracker layer; immediately sprinkle with remaining 1/4 teaspoon sea salt.
4. Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 32 or 40 squares.
5. Recipe adapted from Midwest Living 

Author: barely adapted from Midwest Living

Recipe type: desserts

Serves: 32-40

Ingredients

• 8 ounces Club Cracker
• ¾ cup butter (1½ sticks)
• ¾ cup honey
• 1 cup packed dark brown sugar
• ⅓ cup heavy whipping cream
• 2 cups finely crushed graham crackers
• 1 teaspoon vanilla
• ½ teaspoon fine sea salt, divided
• 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
• 2 cups dry roasted peanuts
• 1½ cups dark chocolate chips
• ⅓ cup butterscotch-flavored chips
• ⅓ cup peanut butter

Instructions

1. Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Line the bottom of the pan with crackers. Combine butter, honey, brown sugar, and cream in a medium saucepan and bring to a boil, stirring constantly. Once mixture boils, add graham cracker crumbs, reduce heat to a simmer and continue to cook for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the sea salt.
2. Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest of caramel over top. Place another layer of crackers on top, pressing down lightly to secure.
3. In a microwave-safe bowl, combine dark chocolate and butterscotch chips. Microwave until melted, stirring occasionally. Stir in peanut butter until smooth. Spread chocolate mixture over top layer and sprinkle with ¼ teaspoon sea salt.
4. Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the bars out of the pan and cut into squares. Refrigerate until serving.

- See more at: http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf

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With the help of my good buddy Netflix I’ve been watching

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