Easy chocolate-toffee bar cookies
48 individual graham cracker
Never miss a local story.
1 cup brown sugar
2 sticks (1 cup) butter
1/4 teaspoon baking soda
1 (11 or 12-ounce) bag milk or
semi-sweet chocolate chips
1 cup finely chopped walnuts, pecans or almonds (optional)
Heat oven to 350 degrees. Lightly spray a jelly roll pan or rimmed cookie sheet with oil. Cover with the graham crackers in a single layer, sides touching.
Heat brown sugar and butter in a saucepan over medium heat. Bring to a boil and cook, stirring, for 3 minutes. Remove from heat and stir in baking soda. Spoon over the graham crackers, coating each one. Bake 12 to 15 minutes, watching carefully as edges may burn.
Remove from oven and sprinkle chocolate chips over hot crust. Spread with rubber spatula. Sprinkle on nuts. Place sheet in freezer for 15 to 30 minutes or refrigerator for 1 hour. Cut with sharp knife along edges of crackers.
Nutritional information per serving: 110 calories (53 percent from fat), 6.7 g fat (3.8 g saturated, 1.3 g monounsaturated), 12.3 mg cholesterol, 0.9 g protein, 12.2 g carbohydrates, 0.2 g fiber, 87.8 mg sodium.