Reviewed: Jul. 22, 2008

These were okay. I thought they could use more flavor. I'd do 1.5 times the sugar/butter mixture so they're thoroughly coated, and definitely don't leave them in for 12 minutes, unless you're doing it at a lower temp. My friend makes something similar but uses Saltines instead of graham crackers, doesn't use nuts, and puts chocolate chips on as soon as it comes out of the oven, spreading them once they've started to melt so it's a pretty smooth layer of chocolate. Wicked good that way; so-so when done the way this recipe's written.

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JessicaL

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

These are so yummy! I always get rave reviews when I make these. I like to use chocolate graham crackers, and all butter instead of the margerine. I also sprinkle my pecans on after the glaze. They stay put that way and get a little extra toasting.

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Renee T

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Reviewed: Mar. 7, 2007

This tastes soooo goood! I did take some of the suggestions: used brown sugar instead of white, crushed some Ritz crackers over the graham crackers, used cinnamon graham crackers (all I had) and sprinkled coconut over the topping before I baked it. Warning: THEY ARE ADDICTING!

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Dana

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Reviewed: Dec. 22, 2006

This is fast and absolutely yummy!!!

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Courtney Loring Ewer

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Jul. 16, 2006

This is a great recipe!!! I dont have marg. so I used 1 1/2 sticks butter and also added a tsp of vanilla before I poured on cracker/nuts.....cut small pieces & it goes quick...Just dont cook on stove too long or will taste burnt *trust me on that tip!!!**

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LANDUIT

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Reviewed: Jul. 11, 2006

Very glad I used some vanilla and dusted this with powdered sugar. I don't think it would have had much taste if I didn't. Not one of my favorites. Husband said it was just ok.

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coffeemaker

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Reviewed: May 13, 2006

Mom loves this. I used a full pack of graham crackers, and added a dash of vanilla. Scattered pecans under and on the butter mixture. Cooked 8-9 minutes to prevent burning. Used Pam on the foil, and I'm glad that I did. They were very easy to make- if you are using a flat cookie sheet, be sure to turn the edges of the foil upward to keep the liquid, which spreads out a lot during baking, from overflowing. I did have some problems with my graham crackers "shifting" during cooking. Cut into triangles for a beautiful presentation. I found them slightly too buttery in feel and taste, but still quite good.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Dec. 12, 2005

Yummy and easy, that's my kind of cooking!

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SUERKEENE

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Reviewed: Nov. 28, 2004

I substituted brown sugar for the white sugar. Turned out just great. I think next time if I make them I will use butter crackers instead of graham crackers. These should soak up the glaze better.

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LORA81

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Reviewed: Nov. 25, 2004

Excellent, I did double the recipe for the topping as the first batch was not enough to cover the crackers.

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Terri Clark

Cooking Level: Intermediate

Home Town: Brookport, Illinois, USA

Living In: Longview, Texas, USA

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Reviewed: Oct. 21, 2004

Oh Yummy! I admit I didn't follow things exactly because I didn't have everything on the list and I was hot to make it 'right now'.. I Used Ritz crackers cause I had a ton of them, and made a double layer. I also added 2 TBSP vanilla cause I can't get enough of it. I KNOW I used more than the called-for amount of pecans and I even took 3 handfuls off, but it smelled wonderful! When it came out, I let it cool for a minute or three and dusted it with 10X sugar for looks and hello! How EASY is this?! I love it!!

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MRSBEACH

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Reviewed: Oct. 6, 2004

Wow, these are really good, and very easy to make as well. I followed the recipe exactly, but I'd like to try the variation suggested by another reviewer and use club crackers or Saltines to get the sweet/salty combo. It's really hard to stop eating these once you start!

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 5, 2004

This recipe was wonderful...definitely a hit with my family. They finished it all! The best part was that it was super easy to make - no fuss! I actually added mini chocolate chips the same time I added the nuts - it was yummy!

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EAGLEWINGSHV

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Reviewed: Mar. 24, 2004

This is a great recipe, but I don't use graham crackers, I use club crackers. It is also good if you stir in a teaspoon of vanilla after the sugar/butter mixer has finished boiling!!!!

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MISSYMB

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Reviewed: Dec. 23, 2003

My mother-n-law makes these every year and now that we live away from them I wanted to make these for my hubby and they turned out wonderfully! The recipe was easy to make even for my 11 yr. old daughter. We love them . Thanks

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Dec. 20, 2003

Did not work for me.

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SEE NU

Cooking Level: Expert

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Reviewed: Dec. 6, 2003

I absolutely love this recipe, its always a hit. Someone left a review saying they didn't care for them. You have to make sure you spread the mixture over the crackers entirely. Some of the outer edges MAY be dry if you don't, but they are so good. I always have to take the recipe with me when I take them to a gathering. :)

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ANGELABEYERSDORF

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Reviewed: Aug. 30, 2002

I didn't like these. Maybe I just didn't cover the graham crackers well enough with the sauce, but they tasted way too toasted and crunchy (and I only kept them in the oven for 10 minutes instead of 12). Might have been better if completely soaked in sauce without any bare cracker exposed. I don't think I'll make them again though.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 24, 2000

I went looking for this recipe after tasting some at a bake sale. I've made this recipe 2 times since then and neither batch has lasted longer than 24 hours! They are very easy to prepare, but be warned: They're hard to stop eating after you start.

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