Recipe by mandabears
These taste just like a heath/skor bar with a pastry base. No one will ever quess that you used Club crackers.
Top Review by Panakanic
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!
- 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
Directions See How It's Made
- 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.