Chocolate Toffee Crunchies

Very good treats. After reading some of the reviews with problems others had..here is what I did: I lightly butttered the pan, then lined it with parchment paper which was also buttered and which extended up the sides of the pan. I assembled and baked the bars per the recipe, but before they were set, I lightly scored them into squares (I didn't cut all the way through, just through the chcolate and the top of the crust layer) then when the chocolate was completely hardened, I pulled the bars out by grabbing a hold of the edges of the parchment paper, then placed them on the counter and was able to just snap them into nice little squares. I had absolutely no issue with greasiness or with the butter seperating. I would think that if you did it was because either you used margarine (and you really really do have to use REAL butter for this..it's a chemistry thing), or low quality butter or else you didn't let the toffee mixture boil long enough. I started counting my one minute after it was at a complete full boil

After making these six times this holiday season, I believe I've perfected this recipe! You can use any variety graham crackers or even gingersnaps for the crust, but always use pure unsalted butter. Make sure you crush them well into small enough pieces/crumbs (a food processor worked perfectly) so they'll have enough surface area to absorb the butter and not be greasy. Make sure they are about half crumbs and half pieces, not all pieces! This will also make sure the crust will cover the whole pan and be nice and crunchy. Bake for ten minutes and the crust may not get browned, but take it out. Boil the mixture for at least two minutes and spread evenly. Bake for exactly 10 minutes more and let stand for five minutes. Use one cup of chocolate chips for a thick chocolate layer (equal to the crust) or one-half cup for a thinner chocolate layer. Let stand for five minutes, then spread and immediately press 3/4 cup chopped nuts onto it. I also used toasted coconut (or a mix of the two) in place of the nuts. When you take it out of the pan (using greased parchment paper!!) some of the nuts usually fall off. And finally, after about half an hour out of the oven, so the pan is cool enough to handle, pop it in the freezer! This was the step that made the most difference in my recipe.

yumm :) in case youre dumb like me, it took me a while to figure out what the vanilla wafers were; i ended up using the nabisco nilla wafers and ground them up in a food processor and it turned out splendidly :) also, when it says spread the toffee evenly over the crust, spread it evenly! i thought i could pour it out and then spread it with my spatula, but it didn't work too well. still, yum!! :)

This recipe was great. I did not change anything. However, I had a very hard time getting them out of the pan and cutting them. Next time, I will use parchment paper!

The taste of these is great, but I wasn't as satisfied as I expected to be (based on the other great reviews). When I cut the bars up, the crust was very very greasy/buttery, and I had to soak the grease up with paper towels for quite a while. Also, for me, there wasn't enough crust to spread out on the pan, so I made more crust (1.5 times more), and thus had to cook the crust for about 5 minutes longer. I'm not sure why, but there was nothing crunchy about these as the name implies...

I made these for a cookie exchange and out of 15 cookies it was voted the favorite! It's super easy to make, only hard part was the cutting. I lined the pan with foil and then put in the fridge over night so the chocolate would harden. Then to cut, had to use a large wooden cutting board and sharp knife. About 30% of the 3 batches sheered off like peanut brittle, but the rest cut into bars. It's rich, so small bars are all you need.

These were fabulous! I used milk chocolate chips for the topping which tasted better than the semi-sweet. For those who have trouble with the bars sticking or being greasy, be sure you stir the butter and brown sugar vigorously after cooking until it pulls together. If you do, you won't have a problem with either sticking or greasiness.

OMG! These are sooooooooo good!! Not only are they quick and easy to make but they taste so incredibly good! I thought it was going to be like candy based on the title, but they tasted more like the Samoa Girl Scout cookies (which are my favorite!). Thank you for this recipe!!

It doesn't get any easier than this! I love making candy for the holidays, and this recipe is my new favorite. I especially loved the vanilla wafer crust. I can't wait to share them with my coworkers!

I have been looking for a good chocolate toffee recipe for years and finally found one that is worth repeating. Made these as part of the 2008 Christmas cookie repertoire and all I can say is WOW!!! These just melt in your mouth! Just the right crunchiness, just the right amount of chocolate, just right pecans...I followed some readers' suggestions to double the base crust, and I agree that this was a good idea. Also, someone suggested pre-scoring the chocolate (before cutting) while it was still soft; also a good idea. Will someone please tell me how to get bar cookies---ANY bar cookies---to come out the same size? I am all over the place with this, even when I use a ruler when cutting!