Absolutely amazing! Brought these to a family party and everyone loved them. I should have made two batches! I followed the recipe exactly and wouldn't change a thing. I thought they were perfection. I did line the pan with parchment paper with a little overhang on each side so that it was easy to lift them out and cut once cooled. I will definitely be making these again!

Love this love this love this! I found this recipe last fall and I make it for EVERY get together and made it for my cookie baskets last Christmas- everyone asks me for the recipe. So easy and so very good!!

This was good, but I think the "toffee" layer should have been a little thicker. I think if I make them again, I will double that portion of the recipe.

Absolutely delicious! I have been searching for a toffee recipe I would enjoy and this one hit the spot! If I could give more than 5 stars I would! Thank you so much!!!

These were just too sweet for my taste. I made them instead of the Saltine Toffee Cookies that I normally do. I'm going back to the Saltine ones next year.

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.

Excellent recipe! I lined the pan with parchment paper and even gave it a spritz of Pam just in case. This recipe was totally easy and very delicious. When the pan was partially cooled, I slipped the parchment out onto a cutting board and let it cool a bit more. Cutting them was no problem with a good, sharp knife.

Absolutely delicious. I followed the recipe exactly as given, and had no trouble. Everybody loved it.

These are very good! I lined the pan with foil to make cutting easier, highly recommend it. I also toasted the pecans a bit beforehand to bring out more flavor. And I added almost another cup of choc chips to cover it all well enough. But otherwise perfect and definitely a keeper!

I loved it!! So did my mom. I didn't have any vanilla wafers so I used chocolate and it worked out beautifully. I did follow the other review of lining the bottom with parchment paper so the sides are covered, I greased the pan and the parchment paper so all I had to do was remove the paper and pull it away (which I had no problems doing). I also cut the bars, not fully, before the chocolate harden so cutting them was easy. Only problem, I couldn't wait till the chocolate harden to try one. Happy with the results though. I will definitely make again.

Followed the recipe to a T and these are SO yummy!! Fit into a 13x9 pan perfectly. While the chocolate was still warm, I took a butter knife and cut through the chocolate lightly so that they were easy to cut after cooled. If you are looking for something different to add to your holiday cookie rotation, try these- you will not be dissappointed!

Yummy! If you like toffee you'll love this cookie.

If I could give this more than 5 stars, I would. It is THAT delicious and easy!!! One of my children even declared it her absolute favorite food ever after tasting it! The favorite out of at least 20 different cookies at a cookie swap and interestingly enough, this one was the easiest and quickest to make!

These are very good. I am giving 5 stars because out of about 7 different cookies I have made for christmas this year, my family loved these the most. Honestly, I ate most of them and will be baking another batch today.

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

Oh, WOW! This is sinfully rich but absolutely delicious. And, so quick and easy! I will be making it every year from now on and my husband has requested that I make these all year long, not just at the holidays. I used 1.5 times the amounts called for in the recipe, as I felt the amounts given would not fill a 13 X 9 pan. My adjustment worked fine and the slices / bars turned out just wonderfully. This is very candy-like, in a category with fudge rather than cookies I would say, but still incredibly delicious and has a nice buttery crunch. It was a huge hit with everyone who tasted them. Thanks!