Headbanger Bars, #30

December 30:

Here in the Midwest, we have a food phenomena that other regions may not be aware of.  Bars.  As in, “Marge, do ya think you could bring a pan of bars for the potluck?”  Not quite a cookie, not quite cake, bars are an absolute staple of the Midwest treat repertoire.  And I must say, these Headbanger Bars that my friend Jill brought to a cookie exchange yesterday are fabulous.  Incredibly naughty, of course.  Every time Jill brings Headbangers to a potluck, they disappear almost immediately. And they aren’t hard–they’d make a great quick standby for your holiday parties and hostess gifts.

Headbanger Bars:

  • 1 c. brown sugar
  • 2 c. pecans, chopped (walnuts could also be used)
  • 1/2 pound (2 sticks) real butter (margarine will not work!)
  • 1 large (7.5 oz) almond Hershey chocolate bar (Jill uses 2 bars to make it even more chocolatey)
  • Approximately 7 whole graham crackers (not crumbs)

Directions:

Preheat oven for 350ºF.  Butter a 9×13 pan.  Line the bottom of the pan with graham crackers. In a medium saucepan on med/high heat, mix the butter (cut into smaller pieces for more even melting), brown sugar, and pecans.  Let the mixture come to a boil, then set timer for 5 minutes.  Stir constantly for 5 minutes of boiling (mixture will crystallize and become foamy.)  Pour mixture over graham crackers and spread evenly.  Bake at 350ºF for 8 minutes.  Remove from oven and immediately lay Hershey bar (broken into pieces) over mixture.  Spread when melted.  Cool.  Cut into bar-size pieces (1 1/2″) before it is totally cooled and hardened.

Makes approx. 20-24 bars.

LB