HEATH BAR COOKIES 
56 saltine crackers
1 c. butter
1 c. brown sugar
1/4 tsp. baking soda
12 oz. Hershey's milk chocolate bits
1 c. chopped nuts

Line a large cookie sheet with foil; spray with Pam. Lay saltine crackers to cover cookie sheet. Melt butter over medium heat; add brown sugar. Bring to boil; boil for 1 minute only.

Remove from heat and add baking soda. Pour mixture over crackers and spread with a spatula so all crackers are covered. Bake for no longer than 10 minutes at 375 degrees. Remove from oven and sprinkle with chocolate bits. Spread to cover crackers. Sprinkle with chopped nuts. Let cool overnight or until set.

recipe reviews
Heath Bar Cookies
 #41503
 MaryAnn (Florida) says:
UNBELIEVABLY FANTASTIC! Who would have thought this could be done with such simple ingredients! I made them as a lark because I could not imaging how they might come out. Huge surprise. This recipe is not in my "old standards" fine! Try using butterscotch bits or dark chocolate for a litte variety.. also marshmallow cream swirled through chocolate.
   #49191
 Grandma (Florida) says:
This is unbelievable. Should be in every "Granny's recipe box!!!
   #49303
 Paula Danielson (Pennsylvania) says:
My husbands favorite candy is heath bars. I made these cookies last night and my husband absolutely loved them. I did refrigerate right away as I didn't want to wait overnight and they were awesome!!! :)
   #125803
 Sarah (Connecticut) says:
Don't let the simple ingredients fool you. When everything comes together in this recipe, it's nothing less than magical.
   #133595
 Charlotte (New Jersey) says:
This is one of my favorite cookies. I have made this countless times for a variety of occasions, and every time they get gobbled up. Once you take a bite, it is like you're eating a heath candy bar, but better. They are incredibly easy to make. What I recommend is refrigerating them for a little bit, then taking them out to cut. I usually line my sheet with parchment paper, instead of foil, so I can flip the pan over and the cookies are face down with the parchment paper on top. The parchment paper can easily come off, and then you have the cracker outlines to cut the cookies straight. I like serving them cold, but they are equally as delicious when the chocolate is a little melted.

 

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