Chocolate-Covered Wafer Cookies
84 round butter crackers, such as Ritz
12 tablespoons (1 ½ sticks) unsalted butter
1 ½ cups graham cracker crumbs (see note)
¾ cup firmly packed light brown sugar
1 cup sugar
⅓ cup whole or reduced-fat milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
¾ cup creamy peanut butter
Line a 9- by 13-inch pan with nonstick foil. Spread a layer of crackers across the bottom and set aside.
In a small saucepan, melt the butter. Add the graham cracker crumbs, both sugars and milk. Bring to a boil over medium-high heat. When the mixture begins to boil, set a timer and boil gently for 5 minutes, stirring occasionally. Pour half of this mixture over the crackers, then layer more crackers over the boiled mixture. Pour the remaining boiled mixture over the second layer of crackers and then top with one last layer of crackers.
Combine the butterscotch chips, chocolate chips and peanut butter in a microwave-safe bowl and microwave at 50 percent, stirring every 60 seconds, until melted and smooth. (The butterscotch chips will be the last to melt, and if you want to leave them a bit lumpy it's okay. The texture makes the cookies interesting.) Pour over the bars.
Let cool in the pan for 1 hour and then chill for about 30 minutes, or as long as it takes for the final topping to set. When it has set, remove from the refrigerator, lift from the pan, set on a cutting board and cut into 32 bars, or more. They are quite rich.
Times testing note: You'll need about three sleeves — one box — of Ritz crackers for this recipe. For the graham cracker crumbs, purchase a box of already pulverized crackers. That way you'll be ensured uniform crumbs.
Yield: At least 32, and more if you cut them smaller.
Submitted by Janet K. Keeler from The Daily Cookie by Anna Ginsburg