Prep 10 mins
Cook 5 mins
These taste just like a heath/skor bar with a pastry base. No one will ever quess that you used Club crackers.
- low sodium keebler Club crackers
- 1 cup butter, not margarine
- 1 cup brown sugar, tightly packed
- 6 ounces semisweet chocolate morsels
- 6 ounces finely chopped walnuts
- Preheat oven to 350°.
- Line a cookie sheet or jellyroll pan with aluminum foil.
- Line pan tightly with crackers broken into fourths.
- In a large saucepan bring butter and brown sugar to a boil.
- Let boil for 3 minutes, stirring occasionaly.
- Spread butter/sugar mixture evenly over crackers.
- Bake for 350° for 5 minutes.
- They are done when crackers appear to be floating.
- Sprinkle with semi sweet morsels.
- Spread evenly as they melt, if not melting well, return pan to oven briefly.
- Sprinkle walnuts over chocolate and press firmly.
- Refrigerate until hard.
- Peel foil from cookies and break apart into separate pieces.
These are really good! They are very similar to the traditional English Toffee candy that I have been making for years, but don't require a candy thermometer. I have made them twice in the last week, the first time using semi-sweet chocolate chips and walnuts, the second time with part milk chocolate (ran out of semisweet!) and pecans. I discovered I prefer the original recipe! Also, be sure to boil the brown sugar/butter mix for at least the full 3 minutes (I think you could safely go for another minute or even two), or the final product will be less crisp and not quite as good. All in all, a wonderfully rich and easy treat that would make a good gift! Oh, yeah...to make it even easier, the club crackers fit perfectly in a jellyroll pan!
This was deeelish! Everyone enjoyed munching. I used dark choc chips, and pecans. thank you for sharing.
This is a great recipe! Its easy, economical and tastes great! I will definitely make it again soon.