Reviewed: Nov. 13, 2009

I've never met anyone that didn't like these. I make these every Christmas for my husband's office and he never brings home leftovers. These are sooooo easy to make. Give them a try, you won't be sorry!

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SugarMommy

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 5, 2009

WhenI first read that this recipe had saltines in it I immediately judged that it would not be good, but based on previous reviews gave it a shot. I brought it into work for a co-workers retirement party. It was a huge hit and had several requests for the recipe. I used salted saltines, melted the butter and brown sugar in a pan - stirring constantly so it didnt burn. Make sure to use a cookie sheet with sides because it will leak. Baked at 350 for about 7-8 minutes (I used a stoneware bar pan, so if you make more than 1 batch beware that if the stone is warm for the 2nd batch cook less time!). I used 1 bag of mini milk chocolate morsels, pecans and pressed down with a spoon (as recommended by previous reviewers). I made 2 batches - so on the 2nd batch I used shredded coconut. Very very good. Next time might try different crackers and maybe some different types of toppings (marshmallow, caramel)...the possibilities are endless. Highly recommend this recipe - would be a great addition to a Christmas cookie platter.

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gobbledog

Cooking Level: Expert

Home Town: Wappingers Falls, New York, USA

Living In: East Greenbush, New York, USA

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Reviewed: Nov. 4, 2009

What an easy way to whip up a quick dessert that everyone will love! This is also the perfect recipe to use when making goodies with kids- minimal steps, fast, yummy! You can experiment with the type of chips; chocolate are great, but others are equally good (cinnamon chips, butterscotch chips, etc). I'd never omit the pecans though. The recipe calls it optional, but I strongly disagree. It adds to the overall presentation in a huge way. I use glazed pecans and crunch them up while they're still in the package. They come out in all different sizes with a little dust, all of which look great on the finished product. This is a recipe to hang onto!

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FitzFamily

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

Such an easy and delicious recipe! I remember making these with my mom when I was a child. Such a treat! Definitely a keeper!

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KIRAPOULSON

Cooking Level: Intermediate

Home Town: Jackson, Wyoming, USA

Living In: Bozeman, Montana, USA

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Reviewed: Nov. 3, 2009

So yummy! I couldn't stop eating it!

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brtsgirl

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

im glad i found this! it was incredibly easy to make. i microwaved the butter/sugar until the two blended and the sugar crystals were dissolved completely (took about 3 minutes for me) & i baked it at the temp called for on the recipe but turned it down to 325 degrees halfway through my baking time (which was 15 minutes total) because i worried it would burn. i took it out of the oven when i could see the tops of some of my crackers that werent completely covered in the butter/sugar mix were a nice golden brown & i immediately sprinkled with chocolate chips then waited a few minutes before spreading them all over the crackers which worked great. i do, however, think the butter/sugar mix needs to be doubled to get a nice (thicker) layer of toffee & next time i make it i think i'll break the crackers up slightly, rather than leaving them whole, just to fit my own personal preferences. thanks for the recipe!

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<3

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

This is the first recipe I've ever rated. It is awesome. I adapted slightly based on what other reviewers said, and it turned out perfect. I wasn't sure about the microwave approach, so here's what I did: 1/2 c white sugar, 1/2 c brown. Combine with 1 c butter in saucepan. Bring to boil over medium heat; boil for 2 minutes (stirring constantly). Pour over 35 saltines, bake at 400 for 8 minutes. Sprinkle choc chips over top (1 c semi-sweet, 1 cup milk choc), let sit for a minute or two (no need to put back in oven), then spread with spatula. Sprinkle with 1/2 c chopped pecans. Refrigerate. Tips: use non-stick foil. It works great. Don't use a pan that's too big. Too much of the toffee runs off the sides rather than staying confined to where the crackers are. Push the nuts slightly into the chocolate with a spatula (or with wax paper and your hands). Put the pan in the refrigerator for an hour or two before breaking. YUM. This is amazing stuff. May try graham crackers next time. But honestly, the saltines are amazing (I used unsalted tops).

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kbutler

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Reviewed: Oct. 23, 2009

Made these for a bake sale. When my husband trid them, he wanted to know if I would save him half. I told him "no" you can buy them at the sale. Guess I will put aside a couple for him to enjoy. These are really, really good and so EASy to make. Thanks for the great recipe.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Oct. 19, 2009

These are super sweet...too sweet for me. But, with that being said, they are tasty and have a good flavor. I sprinkled the top with chopped peanuts and sea salt. I let me set in the fridge overnight. When it came time for me to break it into pieces, the foil did stick to the bottom in some places, but it peeled off easily.

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Bird

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 17, 2009

Excellent. I did as another suggested and used graham cracker. Also used Walnuts as that is what I had on hand.

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FARMNLADY

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Reviewed: Oct. 10, 2009

My grandma gave me this recipe - she called it Christmas Bark. You would never guess that the crackers are the base of this. You do have to watch it when cooking - there is a fine line between not cooked enough and overcooked.

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gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

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Reviewed: Oct. 9, 2009

Everyone loved this, but I am going to try combining semi-sweet and milk chocolate chips next time. I typically do that in choc. chip cookies too, so maybe it's just my personal affinity for that balance of almost too bitter and almost too sweet. Still, great recipe and sooooo easy to make!

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Amy M

Cooking Level: Expert

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Reviewed: Oct. 3, 2009

if i could give it more stars...i would! i used graham crackers, semi and milk choc chips, and a handful of mini butterscotch chips, all in all maybe a cup and half altogether and it was plenty. i also topped with some toffee bits that i had left over from another recipe. i used parchment which made for easy removal. soooo yummy, with a rich buttery flavour.

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weeble

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

Absolutely awesome. I used lowfat cinnamon graham crackers instead of the crackers that were called for - - I LOVED it! I omitted the nuts as I am not a fan. These taste like Heath or Toffee candy bars!

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skylerspoint

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Reviewed: Sep. 20, 2009

This turned out so well. This recipe makes a beautiful brittle with very little effort. They taste wonderful!

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spookyjen

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Reviewed: Sep. 18, 2009

Try parchment! I wet the pan with water so the parchment would stick to it better, and folded up the sides and put the (salted) saltines on that. Worked like a charm! I'm totally bringing these to a Chocolate Party tonight! Thanks!

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jenurs

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Reviewed: Aug. 30, 2009

Very easy to make and tasts sooo yummy! I used wax paper and that was big NO-NO!! Paper stuck on the cracker and spent enough time to peel them off... Learned a hard way..

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GENJIRO

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Reviewed: Aug. 16, 2009

So easy and so delicious! Part of me wishes I had never found this recipe because it's too good! I can't stop eating it! Watch out 'cause this stuff is addictive.

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mkotb99

Cooking Level: Intermediate

Living In: Columbus, Indiana, USA

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Reviewed: Jul. 30, 2009

love this and so does everyone else. only thing i changed was my chocolste to milk chocolate instead of semi sweet, so good!!!

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courtnieblaire

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Reviewed: Jun. 17, 2009

Ok, I pulled a typical "brooke" and made these the first time on a flat baking sheet without raised edges. DO NOT DO THAT or you will have the caramel sauce all over the bottom of your oven. sigh... Also, make sure to stir your heated butter/sugar mixture for a full 2 mins; it will eventually combine into the thicker caramel consistency. I pour both semi sweet and milk choc chips on mine...delicious. And the cooking time is way too much, 7-10 mins is more like it. THESE ARE DELICIOUS!

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