very nice... used toasted pecans which really adds something

Brought this to a party and receiv rave reviews. Followed suggestion of others and increased butt for crust to 1/2 cup. I also increased the toffee filling and used 3/4 cup of butter and brown sugar. Decadent!

Very good. Easy to make and I really liked the buttery taste.....Will be making again. This is a keeper...

This SHOULD have been good but was not. First, the directions for the graham cracker crust were all wrong. There is not enough butter to make the crust form, and the cracker crumbs stayed just that... cracker crumbs... and did not adhere to the bottom of the toffee. So much for giving this as a gift. Secondly, there was not enough toffee to cover the crumbs. It was a mess trying to spread it to the edges and I was not able to get any toffee into a couple of the corners. Third, the completed bars were WAY TOO SWEET -- and I like sweet things, but this was sickly. The graham cracker crust with the brown sugar put it over the top. It would be much better with more of a minimally-sweetened shortbread base. More cookie-like and not sweet and crumbly. I can't give this away along with my other Christmas cookies this year so am looking for a better recipe.

Tasty recipe, but judging the recipe as it's written it doesn't deserve 5 stars. I followed the recipe exactly the first time, and although the bars were good, half of the crumb mixture was left as crumbs in the pan. Will add more butter to the crust next time, as suggested. And, I will double the toffee as suggested by other reviewers because it was a little skimpy. I will also cut them before completely cool so they don't break (which they did). That said, the bars were good enough to give the revised recipe another try.

I made these 12/11 for a Holiday work party on the 14th because there were so many different reviews, I wanted to make sure these would be good. They are FANTASTIC! I lined my 9x13" baking pan with parchment paper. I also used 1/2 cup butter with the graham cracker crumbs and 1/4 cup brown sugar. When pressing the crust mixture out, I was afraid it would be too dry and thin, but it worked well. Baked at 350 for 9 minutes, and it was perfect. Doubled the toffee ingredients, and let boil about 30 seconds (this seemed to be a major problem with folks). Added a touch of vanilla after taking the toffee off heat. Spreading the toffee was no problem; baked 10 minutes. Covered the top with 2 cups chocolate chips and put back into the oven for 1 minute. I had some concern when some of the chips sank into the toffee, but for the most part they spread beautifully. Topped with toasted sliced almonds and let cool. To remove, I just grasped the edges of the paper and it lifted right out. I cut into bars, then lifted the paper back into the baking pan, covered it with plastic and put in the refrigerator. Of course, I had to have a sample ;-) - just like an Almond Roca! I will definitely make these again, and I think I'll try using Ritz crackers, as salted caramel seems to be so big these days. Wonderful recipe!

These were so easy to make and everyone loved them! It took a while for the toffee to boil for me with constant stirring, but I let it go for about 45 seconds once it started. Perfect!

I felt there were too many cracker crumbs making the crust unnecessarily thick. The brown sugar and butter only need a few seconds of stirring and then remove from heat. If you cook for a minute as the recipe says, the butter will burn. When I poured this 1/2 cup mixture onto the cracker crust, I had to push it with a spoon to barely get it to reach the edges, and felt it was too thin. I made this recipe before I read the reviews. Then checked the reviews and discovered others had run into the same problems. I don't think I'll be making this recipe again.

These bars were delicious! I will definitely be making them again.

These are great! Like little candy bars. I was scared to let them cool in the pan before cutting so I gave myself some insurance. The only thing I did differently was cutting them in the pan when they were only half cooled, loosening the sides, removing a slim row from one short side of the pan so I would have an easy place to slip a spatula under the bars (and steal a taste ;-) ) and putting them in the fridge to finish firming up.