Here's a great recipe for a preholiday cookie that you're just sure to love. They're chocolately, sweet and have a surprise ingredient - Teddy Grahams! The recipe comes from cookie expert Cheryl Schrier. I've ran a few of her cookie recipes previously and I have sampled these on several occasions (they're my favorite). Cheryl bakes cookies every week for the residents and staff of my company.

Happy eating!
            Cheryl         Schrier's
        Chocolate             Toffee       Bars
1/2 C. butter, melted
2 C. crushed Chocolate Teddy Grahams
1 10-oz. bag Heath almond toffee
  bits
1 8-oz. bag Heath milk chocolate bits

1 12-oz. bag semisweet chocolate
  chips
1 C. chopped pecans
1 C. chopped walnuts
1 14-oz. can sweetened condensed

milk

Line a 9x13 pan with aluminum foil, allowing foil to extend over ends of pan (Reynold's Release foil works well). Mix melted butter with crushed cookies and pat in bottom of pan. Press firmly and bake for 5 minutes at 325 degrees. Layer almond toffee bits and the next four ingredients over crust in the pan. Press layers down firmly. Pour condensed milk evenly over top. Bake at 325 degrees for 30 minutes or until the edges are lightly browned. Cool completely in pan. Place in refrigerator. Lift foil out of pan. Cut into bars. Hint: you can make these ahead and freeze.