Heath Bar Cookies

1 large cookie sheet lined with foil

1 box graham crackers

½ C butter

½ C margarine

¼ C brown sugar

½ C white sugar

1 C pecans (finely chopped)

¾ # merkins milk chocolate (wafers)

¼ # merkins white chocolate (wafers)

Separate graham crackers into individual pieces. Line cookie sheet with crackers, do not leave spaces between crackers.

Boil in pan – butter, margarine, and both sugars until semi-thick; about 2 minutes. Add pecans and stir. Spread pecan mixture over graham crackers. Bake at 350 for 10 minutes. Be careful not to burn.

While cookies are baking – melt chocolate in a double boiler.

Directly from oven, pour melted chocolate over cookies, spread evenly. After chocolate sets, lift foil from cookie sheet and set aside on towel-covered counter to cool completely.

When cool, separate and place cookies on paper towel to absorb excess butter. Makes about 58 cookies.

Carol Thorsen