Reviewed: Dec. 21, 2011

AMAZING! We used all chopped almonds instead and sprinkled them on top right before going into the oven. The sauce does not have to be spread perfectly even over the crackers, it spreads perfectly even in the oven. Definitely will be making these again!

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Reviewer:

sraams

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Dec. 18, 2011

These were SO good. I added pretzels to the mix and these were gone before I could put them away for another day.

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Reviewer:

lnorkus

Reviewed: Dec. 14, 2011

A version of this recipie has been in my family for many many years. There are some differences and tips I can share: Heat your oven to 325, Boil your margarine, butter and sugar for only 2 minutes; remove and add 1tsp of vanilla. Pour ontop of HONEY graham crackers on a lined jelly roll pan (makes removal easier if you use parchment paper). Sprinkle with chopped walnuts and bake in heated oven for 10 to 12 minutes, NO MORE. Easily over baked and/or over boil so these times are important!

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Reviewer:

Huntmom

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Perry, Ohio, USA

Reviewed: Dec. 13, 2011

I made these for my neighbor who had remembered them from her Mother in law who had passed away. She was so happy, they brought tears to her eyes! They are very easy to make and delicious!

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Reviewer:

Sursy

Reviewed: Aug. 30, 2011

Incredibly addicting. I love them with coconut and pecans.

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Reviewer:

CathyB

Cooking Level: Intermediate

Home Town: Holyoke, Massachusetts, USA

Reviewed: Jan. 2, 2011

Hands down the easiest and best thing I made this Christmas season!

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Reviewer:

Ladyblayde

Cooking Level: Intermediate

Reviewed: Dec. 23, 2010

I'm not sure if I did this wrong, but I followed the directions exactly. I also took the suggestions of many reviewers on what the consistency should be. This did not really turn out like "toffee" for me at all. It tastes like butter/sugar soaked graham crackers.

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Reviewer:

seidk8

Reviewed: Dec. 21, 2010

These are interesting to say the least. I followed the recipe but when you spread the butter mixture over the crackers be sure to have a cookie sheet with sides, the butter mixture tends to drip out all over the oven. Other than that these are delicious. Made them for passing out at christmas, sure to be a big hit, thanks for sharing!

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Reviewer:

CookinInIL

Reviewed: May 23, 2009

I expected CRISP, toffee-like results, but like another reviewer, my crackers were soft and rather moist. I even kept them in a bit longer (about 13-15 min.) but it didn't help. The taste is GREAT...not the right texture, though.

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