Reviewed: Sep. 15, 2005

The taste is really a five but the recipe got a 4 since it isn't very specific for those who haven't made this before; like me. I can't believe this would ever not taste good! It has a wonderful toffee flavor and crunchy texture. Specifically, this is how it went for me. I mixed my white sugar with some light brown sugar. I lightly oiled my foil first and used club crackres instead of saltines. The club crackers baked light and crisp. I also melted the chocolate chips first in the microwave then spread it on so it would look like a candy bar after it cooled. I did make sure that the butter and sugar lightly boiled to where it foamed while I whisked. I think if I had merely stirred it I would have gotten a granular texture. While baking it continues to bubble. I had to be patient and wait for the browning edges. Which took more than 5 minutes. This stuff came out great and is so inexpensive!

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COOKINGFORTHEKING

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Reviewed: Jun. 22, 2005

Very good. I don't think I've ever made this with actual saltines since we never seem to have them in the house, so it's usually been Ritz crackers, or some kind of buttery cracker. Either way, the results are the same and this never lasts but a day or so in my house. Sometimes I reduce the butter by a couple of tablespoons when I make this as well as the sugar, and it doesn't seem to affect the candy as a whole. Good during Christmas, or any time!

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EYECANDY25

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2005

It was sooo easy. Super tasty. I had a hard time keeping it in my house as my husband kept gobbling it up.

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NINA_BINA

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Reviewed: Apr. 22, 2005

I highly recommend making the toffee layer with light brown sugar. It truly gives the candy a Skor taste. The first time I made this tasty treat, it didn't turn out quite so tasty. I had used white granulated sugar and followed the recipe exactly. The consistency of the toffee seemed odd even after 5 minutes. I decided not to rate the recipe based on that experience, since I'm sure I was largely at fault. I saw a recommendation for brown sugar and decided to try it out. The end result was absolute perfection. Make sure that you use the salted saltines. The saltiness helps to balance the sweetness of the toffee. I only used one cup of chocolate chips and it was enough for me. I prefer more toffee anyway. I also used crushed, toasted almonds. One very important thing...make sure to lay wax paper under the crackers. The toffee soaks through and was a pain to wash. Let the candy sit for about 10 minutes on the counter, then slide it into the freezer for about 20-30 minutes. Pick the candy up by the wax paper and break away pieces. Store the candy in the fridge or place a few pieces in the freezer for 20 minutes for extra crunchiness. Yum!

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Ms.Jackson

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Mar. 27, 2005

I couldn't believe how easy this was to make! I've made it twice now, once using 1 cup of light brown sugar and today using 1 cup of dark, brown sugar with peanut butter and semisweet chocolate chips. The verdict is still out for the latter, but if tasting the mixture on what was left on the wooden spoon after spreading the chips it is going to be another hit I'm sure! The first time I made it I used a sheet cake pan and I didn't have any problems with the crackers sticking to the bottom. The second time I used the same pan, but lined it with the nonstick aluminum foil. Wonderful candy recipe, Debbie. Thank you for submitting it!

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THERESA44

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Reviewed: Feb. 22, 2005

great taste just like butterfinger candy bars will make many times.

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mmaarrggaarreett

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Reviewed: Feb. 16, 2005

Quick, easy and great to take somewhere or give as a gift! Variations can easily be made by changing the toppings.

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RCS84

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Reviewed: Feb. 13, 2005

My family just loved these and so did I. These are great for anyone who is in the mood for something usually good. These are now a family favorite and anyone who trys them wont be sorry. For an even more creative cracker try substituting cinnamon,butterscotch, or white chocolate in place of Chocolate chips.

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Georiga's peach

Cooking Level: Beginning

Living In: Warner Robins, Georgia, USA

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Reviewed: Jan. 4, 2005

I could not believe that you made this candy with saltine crackers. I decided to make this recipe anyway. I used a nonstick mat on my cookie sheet. I used 3/4 cup brown sugar and 1/4 cup sugar. You do not want to overcook (burn) the butter and sugar, and you must stir it constantly. Once the chocolate has melted completely it is very easy to spread. The candy tasted like I toffee. It was very good! I think next time I will make it with graham crackers instead of saltine crackers. Thank you Debbie!

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GEOCACHER

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Reviewed: Dec. 22, 2004

Ok, I've tried to make these twice now. The first time, I followed the recipe exactly. The toffee turned out a little too light and not quite the right texture. The second time, I followed the advice of other reviewers and used 1 cup of brown sugar. It was PERFECT this time. Also, I used only half the chocolate chips, as I like it to be a little less chocolate-y. Just be careful that you spread out the chocolate chips on top first and then press the nuts in, otherwise they won't stick correctly.

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Cookaholic

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Dec. 22, 2004

made a few changes per others' suggestions - used graham crackers, brown sugar instead of white and used foil sprayed w/cooking spray. These were awesome!

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KICKSMOM

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Reviewed: Dec. 21, 2004

Super easy to make, I made for a cookie/candy exchange and everyone loved it and wanted the recipe. Thanks!!

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BICKLING

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Reviewed: Nov. 13, 2004

I can't believe the positive reviews for this candy. It was not very good at all; won't be making this again.

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DFLEMXNX33

Cooking Level: Intermediate

Living In: Geneva, Illinois, USA

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Reviewed: Sep. 26, 2004

Absolutely fantastic - SO quick and easy! It's hard to believe that there are saltines in it!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 22, 2004

Use brown sugar, this candy is completely addictive.

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HATELSAT

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Reviewed: Jul. 23, 2004

this was pretty good but mine came out dry - hmmm

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COLEY2

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Reviewed: Apr. 18, 2004

I made this with margarine, gram crackers, and no nuts. SO GOOD! It really does taste like score bars. If you want to make it even more so...just leave out the crackers! DELICIOUS!

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Kaitlyn

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Reviewed: Apr. 2, 2004

Tis Good! Tastes something like "Heath" candy bars. I used 3/4 c. packed brown sugar and omitted the white sugar as many suggested. Spray your baking sheet and make sure it has sides to keep the sugar topping from making a mess in the oven.

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BEINCOGNITO

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Reviewed: Mar. 14, 2004

I made this with both brown sugar and sugar i also use a half a cup almonds that i put in the blender into the mix i used tin foil sprayed it with pam then i put the crackers in the pan poured the mix on top, and melted the chocolate in the microwave and spread it on top makes it look better. Then i sprinkled almond dust on top the chocolate while it was hot,it came out of the pan really easy tin foil is the way to go, also it lasted no more then 15 mins at a pot luck dinner i went to lots of people wanted the recipe when i told them it was crackers they were shocked :-0.... thanks for the yummy idea it was a hit:-)

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Sher247

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Reviewed: Mar. 7, 2004

I'll have to try this again with the brown sugar. It was ok but I've had it before made with brown sugar and it's much better. I also don't think I cooked it long enough - did the 3 minutes but must have started it early - it's not as crunchy as I'd expect. I want to try this over graham crackers too.

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