Reviewed: Oct. 30, 2005

These were pretty good. Nice mix of graham, toffee, and chocolate flavours. The only thing is that I'd like a bit less crust and a bit more toffee. I also added a bit more chocolate chips than was called for, because I was hesitant about being able to spread only one cup of chocolate over the bars without making a mess. Very tasty overall though, and I think I'd make them again!

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IKERONIOUS

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Sep. 29, 2005

These are WONDERFUL -- always one of the favorites at the annual holiday cookie exchange I attend, and constantly requested by my 13-year-old!

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RBACKFISCH

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Reviewed: Jul. 20, 2005

This was fabulous! I made recipe exactly as stated, except I took the previous advice and used 1/2 C butter for the crust, and the whole bag of chocolate chips. I used finely chopped almonds (toasted) - wonderful! A minute may be a bit long for the toffee to boil, as mine reached the soft ball stage by about 30 seconds, and I removed from heat at that point. It would have been way too hard if boiled any longer. Thanks to you both Pamela and Victoria for this entirely addicting recipe!

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Lori A

Cooking Level: Expert

Living In: Panama City Beach, Florida, USA

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Reviewed: Feb. 6, 2005

Yummy. Easy to make. Soft, easy to chew, doesn't pull your teeth and fillings out! I used finely chopped pecans instead. Good stuff.

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ACRISS

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Yuma, Arizona, USA

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Reviewed: Jan. 20, 2005

This recipe is so easy and so fast. I needed something quick to take to family I was visiting out of town. These bars were so good. I chopped up chocolate covered peanuts to put on the top of the bars. Pamela & Victoria, outstanding, simple recipe. Thank You

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BROOKEK1

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Reviewed: Nov. 22, 2004

Tasted good but I was unable to cut them into bars, they were too hard. Make sure not to cook the brown sugar and butter too long, or it might have a burnt taste to it.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2004

These are the best!

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SODAFEE

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Reviewed: Feb. 2, 2004

This recipe was ok. Other reviews said it was too dry so I used 1/2 c. butter with the graham crackers. I was a little surprised since I expected the brown sugar and butter to make a layer on top of the graham cracker crust. However, they all kind of combined together. Don't know if that was supposed to happen.

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REBECCARIVINIUS

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Reviewed: Dec. 19, 2003

The taste is great, however, I had to make a couple of adjustments to this recipe. First, the crust was too crumbly, so I increased the butter used in the crust to 1/2 cup. I also added more chocolate chips for the topping.

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Susan P

Cooking Level: Expert

Home Town: Germantown, Wisconsin, USA

Living In: Arlington Heights, Illinois, USA

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Reviewed: Jul. 16, 2003

I used almonds instead which was good but I found the graham cracker crust to be a little overpowering. However, if you like g.cracker crust then this is the recipe for you! I think I will try a shortbread crust next time??

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TERESA_C

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: May 30, 2003

I used almonds, and they turned out great. Very good.

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SKOONUS

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Reviewed: May 25, 2003

These were yummy and easy!! I will definitley keep this on the short list! I used chopped hazelnut on half (thats what I had on hand) but the part without nuts was just as good!

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YAHOOTIE

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Reviewed: May 10, 2003

These came out slightly crumbly for me (I may have overcooked them), which made cutting them into bars impossible. I had to break them into random sized pieces, which ended up adding to their appeal. I didn't spread the chocolate chips ontop, instead I left them whole (plus I used slightly more than the recipe says) and sprinkled with almonds as another reviewer suggested. These disappeared quickly.

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KUKL

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Reviewed: Nov. 16, 2002

I think it would have helped if I had used a blender/food processer to crush the graham crackers. It doesn't stick together if there are lumps. I may have cooked the br. sugar/butter too long because there was not enough to cover the crumbs. I also think more chocolate chips would be a good idea. I usually adjust recipes to taste and this one requires that it be followed too closely for me. I was disappointed that it doesn't taste like toffee at all--more like s'mores.

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NNALLEN

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Reviewed: Sep. 19, 2002

I just LOVE this recipe!!! I make these anytime I have to take a dessert someplace. I've never met a single person who didn't like these toffee bars. It's worth the pain of stirring the toffee forever when you hear all of the rave reviews. BIG HINT: I use sliced almonds on top instead of walnuts - it makes the cookies look beautiful! Many people thought I had bought them from a bakery - they looked professionally done with the almonds on top.

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