Reviewed: May 5, 2012

Easy recipe and always get good reviews. I recommend keeping the bars refrigerated to ensure the bars stay crisp.

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chocolatekisses

Cooking Level: Intermediate

Living In: Waco, Texas, USA

Reviewed: Feb. 10, 2012

Let me say, this is the first recipe on this website that I absolutely love!!!!!!!! I am actually making them right now. They are incredibly easy. I did read a review that stated they didn't have enough of the butter/brown sugar mixture to cover the crackers. I believe that they may have made a mistake by only using 1 stick of butter instead of two. I did that once when I was paying attention. Try these please! I'd be shocked if you didn't like them. Take it from me, I've tried many 5 star recipes from this site and thought...SERIOUSLY? WHO IS RATING THESE THINGS? BUT THIS ONE ROCKS! Thanks for sharing!!!!

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kristy crazy with 3

Reviewed: Dec. 23, 2011

I followed the recipe to the T, and it came out wonderfully! I did top it with Christmas sprinkles instead of nuts since I have a child who's allergic. I'm about to make my second pan tonight!

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1 user found this review helpful

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geauxheather

Reviewed: Dec. 21, 2011

I've tried to make these several times and every time the saltines "float" to the top of the toffee mixture while baking, leaving the sticky toffee on the bottom. Although they taste the same and are delicious, they are a sticky mess. What am I doing wrong?

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julie1280

Cooking Level: Beginning

Home Town: Orange Park, Florida, USA

Living In: Coconut Creek, Florida, USA

Reviewed: Dec. 19, 2011

I used Parchment paper so would not stick to pan. These were a 5 star rating at work. Many asked for the recipe. Definately a keeper

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Reviewer:

ellenluvsgolf

Reviewed: Dec. 12, 2011

Love this - make sure to follow other's tips that they have listed!

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Sarah Howard

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Dec. 10, 2011

I make this every year as part of my Christmas cookie trays and everyone loves it. I use the non-stick foil or parchment paper to line the pan. This way the pan stays clean and everything comes out easily. I have used cinnamon graham crackers and Keebler Club crackers. Everyone seems to like the salty club crackers the best. Don't put the chocolate back in the oven! The chips will melt fine with the residual heat. Give them 5 minutes and then use a flat offset spatula to smooth the chocolate. I sprinkle the top with red and green sprinkles for the holidays, but sliced toasted almonds are very good also.

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tsd1355

Reviewed: Dec. 9, 2011

These are very good compared to how simple they are. I did as recommended - gently boiling the toffee for 3 minutes.

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Suze

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Nov. 27, 2011

Super yummy!!I did follow a few changes suggested by others. 1) used 1/2 tsp of vanilla after boiling sugar and butter. 2) used milk chocolate instead of semi choc. Perfer the taste over all. Also, did not put back into the over for a second time, just let the heat melt the chocolate and spread. Added almonds afterwards. Wonderful!

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GoMoGo

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Nov. 6, 2011

I've made these with semi-sweet and milk chocolate chips. I've used chopped macadamia nuts, almonds & pecans. I've used graham crackers, saltines and the long narrow buttery crackers. Just make sure the butter/sugar mixture boils for 4 minutes before removing from heat. I line my jelly roll pan with parchment paper. Also - you do not need to place the pan back into the oven after the chocolate chips. The heat from the sugar melts them. Just let the chips soften for a minute then spread evenly before sprinkling the nuts. This is probably the reason some of the negative complaints have mentioned burnt chocolate. So easy and so addictive!

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