Buttercrunch recipe

So, it turns out that buttercrunch was essentially Heath bars. Still can't say that it's ever been a big ingredient in our cooking, but at least we knew what it was. Lisa made Buttercrunch melt-a-ways this time, and sadly, I biffed and missed out on tasting them. But the people at the curling club said they were very good. A couple of Heath bar fiends in particular kept going back for more.
The one thing Lisa has noticed about the recipes already is that they call for far too much powdered sugar coating. A Heath bar cookie tastes fine on its own, you don't need to mask the actual flavor by rolling it in powdered sugar. The butter cookies she previously made also called for sugar, and Lisa followed the recipe, and of course, they tasted more like sugar than anything else.
Next up, caramel and butterscotch (I think that's an either-or proposition, not both in the same recipe).