Update on Heydays: I have been experimenting since I got the Oblatne wafer sheets from a Bosnian store. I made the first batch with Kraft caramels, which didn't impart the dark caramel taste I remember in Heydays. After making my first batch with peanuts, I decided to take things up a notch and make bars that might not duplicate the Heydays, but would be even more delicious. I used Werther's soft caramels. I returned to the Ghiradelli dark chocolate chips, this time adding a teaspoon of canola oil to 1 1/2 to 2 cups of melted chips, which softened and thinned the chocolate. Instead of peanuts, I used blanched, toasted almonds. For this batch, I used one wafer sheet, but the next batch will have 2, with a layer of caramel in between. Since I'm experimenting, measurements are approximate:

ALMOND HEYDAYS

2 wafer sheets*
2 cups of Ghiradelli dark chocolate chips
1 teaspoon Canola oil
2 pkg. (5-oz. each) Werther's soft caramels
1 tablespoon milk
3/4 cup toasted, almonds, chopped into small pieces

1. Melt caramels in microwave for 1 to 1 1/2 minutes, stir in 1 Tbsp. milk. Stir to blend in and melt the rest of the caramels. Caramel mixture should not be too hot, but remain spreadable.

2. With a spatula, spread thin layer of caramel on one wafer sheet, lay second wafer sheet directly over it.

3. Spread thicker layer of caramel on top of second sheet.

4. Liberally sprinkle with nuts to cover, saving a small amount for last. Nuts may be pressed in gently by hand. Allow sheets to cool.

5. Melt chocolate chips on low heat until almost all are melted, stir in oil. Chocolate mixture should not be too hot, but still be spreadable.

6. Spread thin layer of chocolate on wafer, allow to cool and harden.

7. Turn sheets so that chocolate side is on the bottom and caramel-nut side is on the top.

8. Gently reheat chocolate if necessary, drizzle over the caramel-nut top.

9. Sprinkle with remaining nuts. Allow bars to cool.

10. Use a pizza wheel or long blade to cut into bars.

These bars are delicious, elegant, and worthy of serving to guests! For a different variation, use toasted coconut instead of, or in addition, to the nuts. If you prefer peanuts, be sure to toast raw, skinless nuts. Macadamia nuts would also be a delicious variation. If you want to really go all out, use Lindt chocolate and make the caramel sauce yourself with cream and sugar. (Good cookbooks have the recipe for homemade caramel sauce.) Homemade caramel sauce is even richer and darker.

*Note: if you can't find the wafer sheets at a European grocery store and don't want to go to the work of scraping the filling from those wafer cookies, you can use broken ice cream cake cones. In this case, you'd have to layer a pan with the cone pieces and then drizzle on the chocolate & caramel and sprinkle on the nuts. They'd be different, but still tasty!

I'd be happy for any feedback.