Reviewed: Nov. 15, 2009

I had high hopes for these simple bars... They were very easy, but they turned out soggy; I can't cut them into bars. Not sure why this is... I like the simplicity and the variations one can make (I used pecans instead of walnuts and added butterscotch chips in mine). Prob will not make again...

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Leah

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 20, 2009

Don't know what happened here. This recipe is not on the mark. Will not make again.

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PARTYOFSIX00

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Reviewed: Oct. 14, 2009

My son made these. First I thought there would not be enough crust. It turned out to be good. We used directions as given. Except we did not have walnuts, we used pecans. Will make again.

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mnmom4

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Reviewed: May 3, 2009

It diddn't taste very good, it had to many random ingredients in it. I think you should cut down on some of the ingredients.

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Lexi

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Reviewed: Mar. 10, 2009

Amazingly easy, delicious, and supremely adaptable. You could use any type of crackers for the crust(well, probably not onion or garlic-flavored crackers!)and the rest of the ingredients may be swapped out. For example, I used soda crackers, toffee bits, semi-sweet chips, and a sturdy cup of pecans. I melted the butter in the pan while the oven was heating up, then just mixed in the crackers and pressed down the crust. I omitted the coconut due to family allergies, and they STILL came out fabulous! Thank you so very much for this recipe!

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E J

Cooking Level: Expert

Home Town: Jacksonville, Illinois, USA

Living In: Marion, Illinois, USA

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Reviewed: Feb. 8, 2008

I doubled the crust part of the recipe, and kept everything else as specified. Great recipe and very easy, will make again.

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jayann1

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2008

i luv this recipe because i can put whatever chips and nuts i have left from making x-mas cookies (this years batch has milk chocolate,white,and butterscotch chips w/ pecans and cashews). i've found that 1 stack/sleeve of crackers and 1 stick of butter/marg. makes a perfect crust. then put any chips or nuts and coconut u like on and ONE can of milk.

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memama

Cooking Level: Expert

Living In: Port Clinton, Ohio, USA

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Reviewed: Dec. 24, 2007

These are great! I think I'll try graham crackers and white chocolate chips.

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Dianne L.

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Reviewed: Sep. 3, 2007

I was unsure about using a soda cracker crust for this recipe, thinking it would taste odd. But it turned out to be very good. I took the advice of others and increased the soda cracker crumbs to 1 1/2 cups, and kept the butter at 1/2 cup. I think it created just the right amount of crust. Since I used salted crackers and salted butter, the flavor of the crust was just right, too. Because our family doesn't like super-sweet desserts, I used unsweetened flaked coconut (which you can purchase at a health food store or in the grain-cereal section of a supermarket). We tried the recipe twice, once with the semisweet chocolate chips and walnuts, and the other time with milk chocolate chips and pecans, using the same measurements. Both tasted great. Thanks for a delicious recipe!

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Wildflower86

Cooking Level: Intermediate

Home Town: Vernon, British Columbia, Canada

Living In: Spokane, Washington, USA

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Reviewed: May 29, 2007

Not half bad. I read an earlier review that commented on the lack ofsaltiness in the crust layer, so I added about 1/8 tsp salt to the cracker crumb-butter mixture. I also threw in some butterscotch chips along with the chocolate chips. Very rich with a salty note to the crust that helped to balance the the sweetness of the filling. Next time I think I'll leave the butterscotch chips out though.

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SFANNING

Cooking Level: Expert

Home Town: Salem, Oregon, USA

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Reviewed: Mar. 19, 2007

These were OK. A lot like the seven layer bars I am used to. I didn't think the crackers added anything but a layer. They provided no flavor. I thought there was going to be a salty kick to the sweet, but there wasn't. I'll just stick to the regular graham cracker crust next time. I found the crust part bland.

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sweetteeth

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Reviewed: Dec. 24, 2006

Pretty tasty! The first time I made this I used a 9x9 pan and it worked fine. These bars are delicious, chewy and very chocolaty. There can be many variations done for this tasty snack. I love using this crust the best though because it's light and doesn't make the bar any sweeter (because its already VERY sweet as is.) I might reduce the butter in the base next time or increase the crumbs for the base so the crust will be less greasy.

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ggglitch

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2005

This was really easy to make and everyone loved them!

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SABRINACRR

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Reviewed: Aug. 2, 2005

I figured out why many people are saying there's not enough crust! The recipe ingredients have been scaled to 1/2 the original and it is stuck at that serving modification but the instructions are for the original yield of 24 (2 dozen - see intro text under "submitted by"). So, of course half the ingredients would not really work in a 13x9" pan. Either bake the current modified version in a 9x9" or 8x8" pan or double the ingredients and bake in a 13x9" pan. They are good!! I would recommend pressing the butter/cracker mix down into the pan. I used fat free saltines and fat free s.cond.milk and pecans instead of walnuts with good success as well.

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TERESA_C

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Mar. 7, 2005

Tried these bars the other night. Very easy to make, but I agree with other reviewers that the amount of crust is just not enough for a 9x13 pan. I upped it by 1/2 as well and it seemed to work just fine. Also, next time I would defintely bake the crust for a few minutes before adding the other ingredients. Although the taste was terrific, the crust was soggy and fell apart easily. VERY tasty and unique however and worth making again with modifications!

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EBAILIS

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Reviewed: Jan. 22, 2005

Great! And incredibly easy!

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AANTIE

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Reviewed: May 17, 2004

I liked this recipe, but they tended to fall apart a little bit. I am used to doing this with graham crackers. I do prefer the saltines. However, I did use a bit more saltines and butter to cover the bottom of the pan.

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unbrokenpraise

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Reviewed: Jul. 7, 2003

This is simplicity at its best! I made these without the optional nuts and cooked them in mini-muffin pans for 12 minutes. (It yielded 40 "cookies".) So deliciously sinful and easy-- I'll definitely be making them again! UPDATE: I just made these again, this time doing it bar-style. Aaaahh-- I can't decide which way is better, but I sent them all to work with my husband, and he called me to say that his co-workers said that they were awesome.

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allison125

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2003

very good, very easy recipe. i made this with nonfat sweetened milk and it still was a verrrry sweet, chewy bar cookie. in the future i think i'd double the cracker layer to cut a bit on the sweetness.

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TESSAJE

Cooking Level: Intermediate

Home Town: Cheverly, Maryland, USA

Living In: Cazenovia, New York, USA

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Reviewed: Aug. 25, 2002

Very good, easy recipe. I liked the way the crust turned out, with whole-wheat saltines.

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SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Easy Soda Cracker Bars

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