Reviewed: Oct. 29, 2009

I made these exactly as directed and they are yummy! I will be serving them at my Halloween party! Don't change a thing, they are great just like they are!

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love2cook

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

Like the others, I brought these to a party, and they were a huge hit! People could not believe these were made with saltine (salada in NZ) crackers. I want to experiment and use other types of salty snack foods with this, so next time, I am going to make this using pretzels! That should be good too!

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Cathie62

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

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Reviewed: Jun. 2, 2009

I adore these treats. They are super easy to make, and taste like you are the best pastry chef ever. I take them to work and do they ever disappear quickly. Even though they take very little time to make, all my coworkers think I slave over the oven all day just to bring them in.

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MSCLIO

Cooking Level: Intermediate

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: May 10, 2009

drool-worthy. perfect. don't change a thing.

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mzkt

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Reviewed: Apr. 4, 2009

Family couldn't get enough over Christmas. We made them a few days ahead of time, luckily, because they were all gone the next day. Had to make another batch for everyone else!

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Gina

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Reviewed: Feb. 27, 2009

Terrific! This is my absolute favorite recipe on this site!

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TANYALITA

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Reviewed: Feb. 8, 2009

I have made these twice for Christmas cookie exchanges and won first place both times!! Secret is to use parchment paper in the pan. Also, I let it set overnight in the fridge before cutting. I would not recommend doubling because then the crust may be too thick or thin. Make one batch after the other. Also, you can grind up the cookies in a blender if you do not have a processor

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aggieangie

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Reviewed: Feb. 4, 2009

This recipe didn't turn out at all. The chocolate chips never melted but softened only a little enough to stick. The toffee part didn't harden. I followed the recipe exactly but no luck with this one.

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QUATROMOORE

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Reviewed: Jan. 11, 2009

These are my new favorite Christmas cookie recipe! It's SUPER easy and is SO good.

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Amy L.

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Jan. 4, 2009

Excellent. No complaints.

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toothrees

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Reviewed: Dec. 29, 2008

These were okay, just not what I was looking for. Most people tried one and ate the whole thing, but didn't go back for a second one.

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y_chromosome

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Reviewed: Dec. 27, 2008

These were yummy! I had no trouble whatsoever with butter separating or the bars cementing to the pan. Will make again, and they're pretty, too!

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Allison

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Reviewed: Dec. 26, 2008

My favorite new cookie bar this Holiday season!! A big Hit!!! Excellent recipe! Will make again and again!!

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okmomof2

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Dec. 26, 2008

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!

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AMOMMEE

Cooking Level: Expert

Home Town: Kearny, New Jersey, USA

Living In: Easton, Pennsylvania, USA

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Reviewed: Dec. 24, 2008

These are so easy to make and absolutely delicious! I made them for a cookie swap and they were a huge hit. I made the recipes "as is"....YUMMY

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jaem996

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Reviewed: Dec. 23, 2008

I followed the recipe but I couldn't find vanilla wafer crumbs so I used graham crumbs and it worked great! good flavour! Tip: to speed up the process of it hardening, pop the tray in the fridge for about an hour and then cut them, that way you can enjoy them quicker! :)

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Luwebby

Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada

Living In: Ajax, Ontario, Canada

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Reviewed: Dec. 23, 2008

These were a big hit with the family this christmas. I will definately make these again. They are similar to a recipe using saltines just layed out on the pan with the toffee mixture poured over that. But these are thicker. I used Hazelnuts instead of pecans and that worked out great. I also lined my pan with cooking spray and parchment paper. After letting it chill in the fridge i simply pulled out the whole thing by using the parchment paper. I then cut it into squares on my cutting board. I made a second batch but used graham crackers instead of vanilla wafers and they turned out pretty good but the vanilla wafers were better in my opinion. Thanks for the recipe...it's going in my box.

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Terry Drummond

Cooking Level: Intermediate

Home Town: Tate, Georgia, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Dec. 23, 2008

WOW! So easy to make and was one of the kids favorites. Perfect! Wouldn't change a thing. Loved it! Thank you!

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AUNTIE JUNE

Cooking Level: Expert

Home Town: Kennewick, Washington, USA

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Reviewed: Dec. 22, 2008

These are delicious and very easy to make. I followed the advice of other reviewers and scored them before the chocolate set. I had planned to use parchment paper as well but forgot. I had no difficulties getting them out of the pan. Thanks for the recipe!

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THEO4020

Cooking Level: Expert

Home Town: Lakeside, California, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 21, 2008

OK, so these had the potential to be really great, but for my family and I, the butter was overpowering! We made it according to the recipes, but the end result just tasted of butter! Granted, I could taste the toffee after a while, but it seemed to just coat my mouth, which is not something I truly enjoyed. If I were going to make this again, I would probably just use a traditional graham cracker crust, hopefully to cut down on the severity of the butter. 3.5 stars.

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