tastes great, but do not try to do with graham crackers...it just didn't do as well as saltines, even with adding just a little more salt in the sugar mixture. I did the whole boil for 3 minutes (soft boil stage) and I found my chocolate layer was coming away from the crackers - all problems I did not have with the saltines! If anyone has an explanation, please let me know!

Reviewed On: Nov. 23, 2011

I followed the directions exactly - except for the sauce, and I had multiple requests for the recipe and offers for people to pay me to make it for their Thanksgiving dinners.

Reviewed On: Nov. 22, 2011

I must confess that I do not often measure when cooking, but since I had leftover ham and some doubts about this recipe, I did measure. Very good, but a little bland for my New Orleans taste buds. So, loving all things garlic, I added a sprinkle (1/2 tsp) of garlic salt and white pepper. It brought the flavors together beautifully! I also have to say that I used light sour cream instead of mayo. A caterer friend taught me that trick years ago...anytime you want it to last longer and not taste like mayo, use sour cream. Thanks for the recipe!!

Reviewed On: Nov. 3, 2011