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Soda Cracker Bar Cookies
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5 from 1 vote

Club Cracker Bars

Club Cracker Bars aka "Better Than Kit Kat Bars" are sweet bar cookies made by layering Club Crackers with a sweet, graham cracker and brown sugar flavored filling.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Cookie Madness


  • 75 Club Crackers plus a few more if needed
  • 1 1/2 sticks 3/4 cup salted butter (or use unsalted and 1/2 teaspoon salt)
  • 1 1/2 cups graham cracker crumbs Should be 1 sleeve
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1/3 cup whole milk
  • 1 generous cup a little over 6 oz milk chocolate chips
  • 1/4 cup creamy peanut butter mainstream type (Skippy or Jif Natural)
  • Chopped peanuts for garnish optional


  • Line a 9x13 inch pan with nonstick foil. Spread crackers across the lined pan, pushing the crackers together as closely as possible. See note about anchoring.
  • In a heavy, thick, 3 quart saucepan, soften the butter over low heat and mash it around a bit. Don't melt it completely. Remove it from the heat and add salt (if using), graham crackers, sugars and milk, stirring until blended.
  • Put the saucepan over medium heat and bring to a boil. When mixture hits a steady boil, set timer for 5 minutes and keep at a steady but gentle boil for 5 minutes, stirring constantly so that mixture won't burn.
  • Remove from heat and pour half of the mixture over the crackers. The crackers might spread apart, so try to push them in towards each other.
  • Arrange a second layer of crackers over the sugar mixture, then pour remaining sugar mixture over the crackers.
  • Add a third ( final) layer of crackers. Set aside and make topping.
  • In a microwave safe bowl, combine the chocolate chips and peanut butter. Heat on 50% power, stirring at 30 or 50 second intervals until smooth and creamy. Alternatively, you may do this in the top of a double boiler.
  • Pour the chocolate mixture over the bars, spreading evenly. Sprinkle peanuts on top if desired.
  • Let cool room temperature for another half hour, then transfer it to the refrigerator and chill until the top is set.
  • When chocolate has set, lift from the pan and cut into bars.


When you pour the hot sugar mixture over the first layer of crackers, they may move about. You can anchor them by melting a little extra chocolate, spreading it thinly across the lined pan and pressing the crackers into the melted chocolate. Alternatively, can just anchor them by propping broken crackers on the side.