Reviewed: Oct. 29, 2009

These are amazing! I've made them a few times and they are devine! What REBEKAHMO said about needing more butter and sugar is true if you use a regular size cookie sheet but if you follow what the recipe calls for and use a 10 x 15 its perfect. I leave out the walnuts because I dont like nuts and its delicious! Ive made this a few times in the past month and its now my go-to dessert! So easy and addictive!

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Rach2815

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Reviewed: Oct. 14, 2009

This is a great simple recipe. I used the sprayed foil. Used unsalted crackers and increased the butter to 1 &1/2 cup. Used 1/2 cp splenda brown sugar (this equals 1 cup regular brown sugar) and 1/2 cup regular brown sugar. Covered with heath pieces and topped with semisweet chocolate chips. Soooo good! Thanks for an easy flexible recipe!

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BabyLady48

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

Living In: Glendale Heights, Illinois, USA

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Reviewed: Jul. 25, 2009

These are delicious! I sprayed the foil with butter flavored cooking spray and had no problem with sticking. I have made this with pecans and chopped almonds - both were delicious. I did not have to increase the amounts of any of the ingredients as some other reviewers suggested. I think these are perfect as the recipe is written. I keep these in the freezer and love eating them straight from the freezer. If only I could stay away from the freezer. They don't last long in my house.

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MERMAR

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

Quick, easy and everything was in-house, can't beat that.

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Luann

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Reviewed: Jul. 12, 2009

This is absolutely delicious!

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caroline

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Reviewed: Jun. 11, 2009

This is delicious and addictive. I make it on a regular basis and it is always popular among friends and family once they try it.

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stella_illuminata

Cooking Level: Intermediate

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Reviewed: May 31, 2009

This is too good that you'll want to eat the whole thing yourself ! I made only a couple of changes. Instead of using nuts, I used Rice Krispies (blending them in at the same time as I added the chips). [I used krispies since I wanted my 2 year old to have some.] Next time I'll make a batch with nuts too (as I think it would be less sweet with the nuts on them). I also used light brown sugar instead of regular (not sure what the difference would have been, but that's what I had). I also used Smart Balance 50/50 butter instead of regular butter and it tasted great and possibly a little less fattening. Any suggestions from anyone to make these less sweet? [I also sprayed the pan with Pam and didn't bother with the aluminum]

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deanna

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Reviewed: Apr. 13, 2009

I use Matzoh crackers and call this passover toffee, or Matzoh-toffee.

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heatherly

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 24, 2009

This is one of my favorite desserts and I lost the recipe I had for it. Luckily, I found this! I really recommend using a smaller pan as opposed to uping the ingredients, simply because its more economical that way and you may already have everything you need on hand. One sleeve of crackers lining the pan and then all the proportions given (I used a few less nuts than recommended) filled the pan perfectly. I also sprayed Pam on my spatula before spreading the chocolate. This is a keeper!

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JESSICA1467

Cooking Level: Intermediate

Home Town: Oakdale, New York, USA

Living In: Riverhead, New York, USA

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Reviewed: Dec. 28, 2008

I absolutely love these and they are quick and easy to make. Spray the pan as other users suggested!! I also use milk chocolate chips, white chocolate chips, toffee pieces (heath bar crunch) and sliced almonds. This recipe has made me one popular mommy!

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NewMommy101

Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

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Reviewed: Dec. 23, 2008

Had to use gluten-free crackers--they are very thin and increasing the recipe to 1.5 cups of butter/sugar was a bad idea. I have used the recipe as described and still am having trouble with consistency. It seems simple and they are very good. Any ideas?

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GF-DF Wife

Cooking Level: Intermediate

Home Town: Pottstown, Pennsylvania, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Dec. 16, 2008

This recipe is to die for! Everyone I shared it with adored it, and thought I was a kitchen goddess for making it! I'll be making it again soon. Yum.

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Kimberly

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Reviewed: Dec. 7, 2008

Well, I LOVE this recipe. I did have to make some changes in the proportions though, which is why I didn't rate it 5 stars. It takes at least 1.5 sleeves (6+ oz) of saltines to fill up that pan size. Definitely use foil and spray it liberally with non-stick spray. To get the appropriate coverage, you HAVE to use 1.5 cups butter and 1.5 cups brown sugar. I've tried it with less, and you end up with crackers with very little toffee on them. I used a whole bag of semi-sweet chocolate chips and probably 1/2 cup milk chocolate chips, and also found that a little over a cup of finely chopped nuts was perfect. I can't imagine using more. So yes, I changed the proportions on everything....and the end result is perfection, in my mind.

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Nov. 10, 2008

This was an easy dessert and we had all of the ingredients on hand, but it was not quite the flavor we were hoping for. I think I was hoping for something more like almond roca.

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mbbdirks

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Reviewed: Oct. 12, 2008

mmmmmmm...very yummy and easy. We put ours in the freezer, which made them taste extra good. Keep in mind, though, that these don't last a super long time. The saltine flavor will eventually come through and they may get a little soggy.

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 8, 2008

For starters, this taste wonderful. My whole family enjoyed the taste. I did change a few things after reading all the reviews though. I lined my pan with no-stick foil, it stuck. That was the first time EVER that I had anything stick to no-stick foil. Next time, and I will be making it again, I will use the no-stick foil and I will be spraying it with Pam first. I also used Club crackers instead of Saltines. I just thought being a "toffee" taste, Club would work better. I also increased the sugar and butter by 1/2 cup each like some suggested. Well, maybe it needed to cook a little longer because of that? There are parts of it that are pretty sticky even after spending all day and night in the fridge. I think next time I will stick with the original 1 cup of each and see how that works. Also, I didn't have any problems getting the chopped pecans (I'm not a walnut fan) to stick to the top. I used milk chocolate chips and only had to let them sit for a couple of minutes before I easily spread them over the top. Then after I sprinkled the chopped pecans over the top, I just used my hand to press the pecans down into the chocolate a little, worked just fine. Over all this is a great recipe and it has a wonderful taste. I will be trying it again with Club crackers, milk chocolate and pecans, but I will be sticking to the original 1 cup each of butter and sugar.

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Inked Mom

Cooking Level: Intermediate

Living In: Freeport, Texas, USA

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Reviewed: Sep. 18, 2008

YUM <3

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Dawn Kennedy

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Port Clinton, Ohio, USA

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Reviewed: Aug. 10, 2008

A friend gave me these with the recipe at Christmas many years ago. Very easy. Very tasty! Just leaving a note to point out that Nabisco now makes Preminum MINIS original saltine crackers which make this recipe even easier! The recipe instruction state "finely chopped" walnuts. Finely chopped is very important when using the new minis.

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Donna

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Reviewed: Jul. 20, 2008

These are good but I think I'll add 1/2 c. of sugar and butter next time, or else use a smaller pan. We left the crackers whole and cut them out into squares and dipped in chocolate. I will make these again.

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