Reviewed: May 4, 2013

First let me say that the crackers are incredibly delicious and decadent. However, I wish I would have sprayed the cookie sheet with spray olive oil. They really stuck to pan - or I didn't take them off the pan soon enough and they cooled to the pan. I added a dash of cinnamon. Good, Good, Good and a little of the butter toffee topping for a bowl of ice cream!

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Reviewer:

deputystar

Reviewed: Sep. 25, 2012

These are good! I would cut back on the butter and margarine next time. They are a little greasy after they cool.

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1 user found this review helpful

Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Jul. 4, 2012

Highly addictive! It taste like a softer version of almond roca kind of. I used a mix of pecan and walnuts (didn't measure), 9x13 pan using almost a whole sleeve of graham crackers, 3/4 cup of all butter, brown sugar, and a dash of vanilla.

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Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Oct. 7, 2011

Used cinnamon graham crackers. Didn't let sauce boil 3 minutes -- just brought to a boil and then spread on crackers. We couldn't wait 'til they cooled all the way though...yummy warm. Nice afterschool treat.

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Reviewer:

SUSANA LEIGH

Reviewed: Mar. 2, 2011

These were incredibly simple to make. Big hit with the guests with plenty leftover. I froze the leftovers and guess what... these taste even better frozen! DIdn't change anything in the recipe.

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Reviewer:

Cigarzin

Reviewed: Dec. 10, 2010

Well I have been wanting to make these forever and finally got around to it. They turned out really yummy...kinda like pecan pie only so much easier. I'm not sure why the recipe calls for margarine and butter. I used all butter and they turned out fine. Also, not sure why the stove top mixture has to boil for three minutes. I was afraid it would taste burnt so as soon as it was nice and thick I spooned it over the crackers. Overall really good

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Reviewer:

bekahc

Cooking Level: Intermediate

Home Town: Carrollton, Mississippi, USA

Living In: Newport News, Virginia, USA

Reviewed: Nov. 10, 2010

I used the suggestion of club crackers and used pecan chips instead of chopped. I also added coconut to half a batch. A quick, easy, and delicious treat! I've already passed on the recipe to 2 coworkers who absolutely loved these! I will be making them again.

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Reviewer:

Camille

Reviewed: Oct. 10, 2010

This was surprisingly good! And ever so quick. After reading the reviews, I used only 1/2 cup butter (skipped the margarine) and I blended in a good sized spoon of dark corn syrup after I cooked the sugar and butter. I really like the flavor mix... like pralines. I might try maple syrup next time. It was just the right amount to make a thick coat for the crackers that fit in an 11 x 7 pan. I baked them nine minutes and they were fine. I think they'd set up more like 'brittle' if I'd baked them longer, though.

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Reviewer:

madison

Cooking Level: Intermediate

Reviewed: Sep. 25, 2010

We loved, loved, loved this recipe. I used a sleeve and a half of cinnimon grahams and since I didn't have enough pecans I used some walnuts too. I spinkled some nuts on before the butter mixture and the rest after. I also used all butter as well as a little vanilla extract. The sauce was a little thin so I then added some brown sugar and that made this a favorite here that I will definately make again and again.

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Reviewer:

cmonz

Reviewed: Aug. 13, 2010

awesome and easy!!! tastes like a heath bar cookie because i added a cup of dark chocolate chips before spreading the caramel. SOOOO good and super quick and easy!

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