Heyday Bars. For a kid who didn't like too much sugar, there was certainly something delectable about these store-bought cookies. I didn't even notice when they disappeared from the shelf, but I remember how much I enjoyed them. For those of you who remember, but need a little help satisfying the urge to "Heyday," I have included the time-intensive, no-bake recipe below. Really, there has to be a better way to get wafers than having to scrape the frosting out of those little sugar wafer cookies!
Nabisco Heyday Bars Recipe
Ingredients:
14 oz. bag of Carmels
9 oz. package of vanilla sugar wafers
3or4 cups of chopped peanuts
8 oz. Hersheys Chocolate Bar, Milk or DarkRecipe (or chocolate chips)
Instructions:
Separate the Sugar Wafers with a knife, and remove the filling so that all you have left are the wafers. Stack the empty wafers in stacks of three. On a sheet of wax paper,take one (1) wafer from each stack, and lay them out on the wax paper. Put the carmels in a microwave safe bowl and add the water to them. Microwave caramels on high for intermittently for 5 minutes, stirring every minute. When melted, drizzle the carmel on each wafer (one from each stack), then put a second wafer from the stack on each when you finish. Drizzle carmel on the second wafer, and top with the third wafer. The end result will be about 20 and 25 cookies each with three wafers and carmel.
Put the chopped peanuts in a bowl. Using a pair of tongs, dip each cookie in the melted carmel, drain off the excess carmel, then roll in the peanuts, completely covering the cookie, and set on wax paper. Finish all the remaining cookies the same way. Let them sit for ten minutes to set. Break up the chocolate bar (or chocolate chips) in a microwave safe bowl, and microwave on high 30 seconds at a time, stirring, and then heating for 20-30 seconds again until completely melted. Using a spoon, drizzle the chocolate in stripes over the cookies. Let the cookies cool until chocolate and caramel has set.
Makes 20-25 cookies.
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