My mom and I have made this recipe for years!! I have to say its my favorite cookie/candy. You can also use milk chocolate and its just as good. Light brown sugar works too, but dark is better. You do not want this to burn so be careful Also.. the recipe isn't really clear about the chocolate. After removing the buttery crackers from the oven you can let it sit for a few minutes to cool, but don't let it get room temp. While its still hot just drop the chocolate chips on the crackers and let them melt. Then spred the chocolate around and add pecans. No one will ever guess that there are crackers in there!! Trust me. These taste like you worked for hours!! :) Our little secret

Reviewed On: Nov. 26, 2008

Wow! These are great! I was skeptical about making these in the microwave but they turned out just fine...and in less time then the recipe states. I've made these many times and they are usually done in my 1100 watt microwave on 70% power after just 4 minutes. I've also added more cinnamon...cut back on the oil and subbed Splenda for the sugar....and they have always turned out great! In the ones that I'm eating right now I used confectioners sugar instead of granualeted regular sugar and they turned out really great too!

Reviewed On: Nov. 15, 2008

Here's how to make this healthier....... I subbed a trans-fat-free margarine for the butter and I subbed Grapenuts Cereal for the breadcrumbs. It was still out of this world good!!

Reviewed On: Oct. 18, 2008