Rich, buttery cookie that tastes like a Heath Bar.

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Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat over to 400 degrees F (200 degrees C). Spray 11 x 15 inch jelly roll pan with non-stick spray.

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  • Completely cover with a single layer of graham crackers. Sprinkle with almonds.

  • Combine butter, vanilla, and brown sugar in a heavy saucepan. Place over medium heat and bring to a full boil, stirring constantly. Boil for 1 minute.

  • Carefully pour evenly over crackers (this mixture is hot!). Bake for 8 minutes. Let cool for 3 to 4 minutes.

  • Evenly space chocolate bars over cracker/toffee mixture. Wait 1 minute and spread chocolate to cover. When completely cool, cut into 2 inch squares or break into pieces.

Nutrition Facts

506 calories; protein 5.6g 11% DV; carbohydrates 49.1g 16% DV; fat 32.6g 50% DV; cholesterol 49.9mg 17% DV; sodium 189.3mg 8% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/25/2006
I couldn't find my recipe that I usually use for these so tried this one. I agree with the previous reviews this particular recipe is lacking something. I needed 12 to 13 whole grahams crackers (the kind you break in half) and next time I will add another 1/2 cup of butter as overall these seemed "dry". In addition I would reduce the heat to 350 degrees as mine were a bit burnt at 400. Also instead of using chocolate bars I sprinkled some milk chocolate chips on top of the bars immediately after they came out of the oven then smoothed them out a bit once the chocolate had melted. These are really tasty when they turn out! Read More
(16)

Most helpful critical review

Rating: 2 stars
01/02/2006
This did not taste like toffee to me. It was also rather messy to make. I would probably not try this recipe again. It didn't have the crunch that I was expecting maybe I did something wrong though not sure. Read More
(2)
17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
07/25/2006
I couldn't find my recipe that I usually use for these so tried this one. I agree with the previous reviews this particular recipe is lacking something. I needed 12 to 13 whole grahams crackers (the kind you break in half) and next time I will add another 1/2 cup of butter as overall these seemed "dry". In addition I would reduce the heat to 350 degrees as mine were a bit burnt at 400. Also instead of using chocolate bars I sprinkled some milk chocolate chips on top of the bars immediately after they came out of the oven then smoothed them out a bit once the chocolate had melted. These are really tasty when they turn out! Read More
(16)
Rating: 5 stars
11/17/2007
This recipe is very good! I think the key to making sure the bars are crunchy is to boil the sugar mixture until the sugar is completely dissolved. Then cook it in the oven until the center is bubbly. Otherwise you'll end up with a mushy (but tastey!) concoction. Read More
(13)
Rating: 5 stars
08/29/2002
Great and Fast! Read More
(4)
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Rating: 2 stars
01/02/2006
This did not taste like toffee to me. It was also rather messy to make. I would probably not try this recipe again. It didn't have the crunch that I was expecting maybe I did something wrong though not sure. Read More
(2)
Rating: 5 stars
12/15/2005
I made these last year for xmas goodies and they were a big hit. I will definitely be making them again. They are VERY good without the chocolate too. Easy to make and delicious. Read More
(2)
Rating: 4 stars
02/22/2011
I have been looking for this recipe for years. This is nearly the same recipe I had years ago. Although I am very leary of the HOT oven. In know when I made them in the past the oven temp was 325 F. Thanks for sharing. Read More
(1)
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Rating: 5 stars
10/26/2010
these are amazing but I would never let a nut touch them! Read More
(1)
Rating: 5 stars
12/14/2014
Love this recipee! Here are the changes that I made--it is a bit dry as is so I increased both butter and sugar to 1 and 1/4 cup. I lined the pan with parchment paper and kept the oven at 325. I baked for 10 mins due to the extra butter/sugar. I used one cup of semi-sweet mini chips on top. It is the perfect amount of chocolate and it melts quickly. I also toasted the almonds and sprinkled them on top of the chocolate after spreading. Press gently on the almonds to set in chocolate. Read More
(1)
Rating: 3 stars
01/02/2009
I was hoping this was like a recipe I used to make. It wasn't. I used enough graham crackers to line the bottom of the pan. It did turn out dry. I also use symphony milk chocolate like my old recipe... makes it super creamy and yummy! Next time I think I will make 1 1/2 times the toffee mixture and see how that works. It was still a big hit at New Years... Just on a little dry not up to my standards. Read More