Crunch Bars (Heath Bars)

Since it’s the Holidays, I felt like trying my hand at some sweets as I usually cook savory dishes.    I picked this recipe out of Kraft’s Food & Family cookbook, best-loved recipes.   It’s a good magazine for easy recipes with also easy-to-find Kraft ingredients.     I was interested in the use of saltines for that salty/sweet combination.   A favorite of mine is the Sarris chocolate covered pretzels.    The results and combination of flavors were excellent!   The batch went very quickly with the office wolves….

A couple of notes… to toast nuts, I usually put them in a 350 degree oven for 5-6 minutes.   Just keep an eye out on them.    The toffee mixture of butter and brown sugar hardens very quickly so make sure you spread that fast.   That step doesn’t need to be spread perfectly because you will cover the work with the chocolate later.   A few of my crackers had just a couple bits of the toffee.

Crunch Bars

Prep 30 mins, Total 1 hour (incl. cooling) Makes 16 servings


35 Premium Saltine Crackers
½ cup (1 stick) butter or margarine
½ cup packed brown sugar
1 pkg. (8 squares) Baker’s Semi-Sweet Chocolate, chopped
1 cup chopped Planters Walnuts toasted


1)      Heat Oven to 400 degrees

2)      Place crackers in single layer in foil-lined 15x10x1-inch pan.

3)      Cook butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally.   Bring to boil; cook 3 mins. Without stirring.   Spread onto crackers

4)      Bake 5 to 7 min. or until topping is golden brown.   Immediately sprinkle with chocolate; let stand 5 min. or until chocolate is softened.   Spread chocolate over ingredients in pan; sprinkle with nuts.   Cool.   Break into pieces.

From Kraft Food & Family Cookbook.


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