HEATH BAR COOKIES (Helen Garvock)
Preheat oven to 375°. Spread graham crackers to cover a jelly roll pan. In a small saucepan mix 1 c. brown sugar and 1 c. margarine or butter. Bring to boil and boil for 3 minutes. Pour mixture over crackers and bake for 4 minutes. Remove from oven and sprinkle 1 pkg. (12 oz.) chocolate chips over all and let melt. Spread chocolate evenly over all and sprinkle with 1/2 c. chopped nuts. Refrigerate at least 20 minutes (cut into squares after about 5 minutes). Note: you can use 30 saltine crackers as well and different chips like peanut butter.
Heath Bar Cookies recipe is published in our May, 2011 Menu Minder, Issue #331.