Reviewed: Sep. 30, 2009

Oh my gosh!! These are so good! I made them in a 8x8 pan and reduced the amount of graham crackers and kept the other ingredients the same (only because there are only two of us and I didn't want a whole 13x9 pan to tempt me) I put the pan in the freezer for 20 min. right after I spread the chocolate over the top and they were perfect to cut. Thanks for a great recipe!

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kristina

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

This was delicious! I don't cook much, but have been trying to do different meals and desserts recently. This was pretty darn easy! Though I would say that doubling the toffee and the chocolate layer is a good idea. Otherwise they are way too thin. In addition to that, I let it boil less than a minute (about 30 seconds) and it came out perfect. The only thing was that I had trouble getting it out of the pan. It just fell apart (even after I let it cool in the fridge for a bit). Still tasty though!

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devinneyh

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Reviewed: Sep. 6, 2009

I took this dessert to a BBQ and everyone raved about it! After reading the reviews, I doubled the toffee layer, but it is a little gritty. Maybe I didn't boil it long enough? (20 seconds, should have gone one minute) Or it needed to bake longer? I added 1/2 cup of butter to the crust, which was perfect. I'll keep trying because the taste was fantastic!

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cook4fun

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2009

Oops! Help! I loved these last time I made them. But, this time, I could not get the butter and brown sugar to "melt." It stayed gritty. I had water boiling for pasta on the stove and it was a very hot day. Could that have anything to do with it? I cooked the mix for longer than 1 min, but it started to scorch and still wasn't melty. They were still delicious, however!

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gail

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Reviewed: Jun. 3, 2009

I love chocolate and toffee... great dessert.

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kala

Cooking Level: Beginning

Home Town: Coon Valley, Wisconsin, USA

Living In: Seattle, Washington, USA

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Reviewed: May 16, 2009

I had a pre-made graham pie crust and this was the fastest and easiest desert I have ever made! It was a HUGE hit with my boys and his friends. Saving for Christmas recipes. Perfect for a cookie exchange!

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kro

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Reviewed: May 11, 2009

DELISH!!!!! my whole family loved this.It dissapeared almost as soon as it was set out. Def. a keeper!!!!

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Bronte' Alissa(:

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Reviewed: May 10, 2009

These are excellent and fairly easy to make. The next time I make them I would double the crust & double the toffee. Then again, if you make it thin it is less fattening! Delicious!!!

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HerbsMrs

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: High Level, Alberta, Canada

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Reviewed: May 7, 2009

I love toffee and this recipe is easy to put together. It tastes really good, too. It's hard to go wrong with that much butter. But it takes at least 20 minutes in the freezer to get the crust and chocolate to harden up enough to be able to dish it out of the pan. And finding room in my freezer for a whole pan of bars is no small task.

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dirtdujour

Cooking Level: Beginning

Home Town: Granite Falls, North Carolina, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Apr. 22, 2009

I used whole graham crackers for the crust, and poured the toffee over that, and then followed the directions of the original recipe. It is even quicker to do it this way.

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Sandy

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Reviewed: Apr. 22, 2009

I found this recipe was far too sweet for me.

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grannyval

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Reviewed: Apr. 7, 2009

Yum! I'm almost finished with my Easter cookie platters, and at the last second, I decided I needed to add more chocolate and a bar cookie, and this filled both requirements! Since I was making them for the first time, I decided to stick to the original recipe, with the exception of the chocolate- I added a whole bag of those. I didn't have any trouble with the toffee as some other reviewers said, and in fact I think I boiled it a bit longer than one minute and it came out great. Next time I will add more toffee! Thanks for the recipe ladies!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Mar. 7, 2009

Amazing!!! I thought everything was perfect except that it definately does not make 24 servings and a 9x13 pan is way too big! Otherwise this is a FABULOUS dessert! In my top 5!!

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Chocoholics

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Reviewed: Feb. 5, 2009

Excellent recipe!!

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Desiree Regina Johnson

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Reviewed: Jan. 18, 2009

Simply Amazing, my boyfriend & family eats them faster then I can make them!

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Bella901

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Reviewed: Dec. 22, 2008

I followed the tips from the reviewers and it turned out wonderful. My husband says this recipe tops his mother's toffee bar which was previously his favorite cookie for 40 years!! Thank you!

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alwaysbetty

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2008

These are really good! I increased the butter for graham crackers and doubled the toffee. Also, I'm allergic to nuts so I smashed some Christmas M&M's and pretzels to sprinkle on top-festive and tasty!

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rhoda752

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Reviewed: Dec. 19, 2008

This is a VERY yummy treat! I only gave it a 4 star because it is extremely difficult to remove from the pan and cut. For that reason I will probably stick to my old recipe for toffee. Thanks

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luv2bmom1

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Reviewed: Dec. 14, 2008

These are absolutely delicious. I couldn't decide if I should double the toffee layer so I did one and a half. I think next time I'll probably double it. Regardless these were amazing. They were gone within 12 hours.

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JESSTAGG

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Reviewed: Nov. 16, 2008

Awesome tasting and easy to make

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Susan

Cooking Level: Intermediate

Living In: East Greenwich, Rhode Island, USA

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Chocolate Toffee Crunch Bars

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