"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Judy's Candy - Tastes like a Heath Bar!, by Marty Stumpf, is from Girls Weekend Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cover a regular size cookie sheet (with sides) with foil - do a good job. Then lay out a single layer of saltine crackers (like Zesta or Whatever you have).
Preheat Oven to 400
On top of stove in a pan heat up 2 sticks of butter or marg and 1 cup firmly packed Brown Sugar.
Bring to a rolling boil. Boil and stir constantly for 3 minutes. Pour this mixture over crackers and put in oven for 5 minutes.
When you take it out of the oven, pour one 12 oz bag of Real chocolate Chips and spread as they melt. Top with chopped nuts. I use the back of a wooden spoon. Then put in fridge until cooled and hard (about an hour).
It also works well with Butterscotch chips instead of chocolate chips.
After it's cool, just break it apart with your hands and keep in fridge.
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