Popularity Cookies Recipe - Allrecipes.com
Popularity Cookies Recipe

Popularity Cookies

Recipe by  

"I call these popularity cookies because when I make them and take them to work, they make me popular! You can make these with club crackers, too."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 400 degrees F (205 degrees C). Cover a sided cookie sheet with aluminum foil and line crackers on foil.
  2. Combine butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and boil for 3 minutes. Pour over crackers completely.
  3. Bake for 5-6 minutes, watch carefully. Remove cookie sheet from oven, place it on oven door and sprinkle chips over baked crackers. When chocolate gets soft, spread over crackers with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well.
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2007

I made these last night to test before taking them to a cookie exchange. Husband and Son went crazy and can't believe how much they taste like Almond Roca Candy. I wanted something quick, easy and different. These are it! Here is what I did and it made 3 dozen cookies. I lined a cookie sheet with tinfoil and sprayed a little bit of Pam on foil, used Club Crackers, light brown sugar, Land of Lakes butter,Nestle Tollhouse semi-sweet morsels (chopped-melts quicker)and slivered almonds(chopped). When brown sugar and butter were cooking I stirred mixture constantly for 3 minutes at a low boil. I then put sugar mixture in a measuring cup so it would be easier to pour on crackers. Put them in the oven for about 5 minutes, if you see the sugar mixture bubble on the crackers, don't worry it is ok. I take them out of the oven once or twice to push the crackers back in a square with a spatula. I pull them out of the oven and add the chopped morsels, put them back in the oven, turn off the oven and wait 4-5 min for chocolate to melt. I spread chocolate with spoon, add chopped nuts and refrigerate about 4-5 hours, or freeze for 1 hour. I then cut them into 36 squares with a pizza cutter and it works perfectly.

Most Helpful Critical Review
Jun 17, 2011

I did not care for this.

Dec 21, 2007

YUMMY! I made these to include in the cookie trays I put together to give out as gifts. I had to HIDE them from my husband so that I would have enough for the trays! I used club crackers rather than saltines but otherwise followed the directions exactly. The first batch I made turned out perfectly. I must not have boiled the toffee long enough for the second batch because I ended up with a very sticky mess the second time. It's very important to start timing the 3 minutes when the mixture comes to a good boil.

Jul 18, 2007

Yummy! So easy. Instead of waiting 8 hours to eat (who could do that?), I popped the tray in the freezer for about a half hour and it did the trick.

Dec 05, 2007

I had a TON of crackers leftover from a party so when I found this recipe I decided "why not go for 100?!" Imagine toffee except not as hard, a cookie but not as sweet, and cooled hardened chocolate with your choice of topping, my favorite was coconut. Beware of over-indulgance & be sure to get all the foil off!!!

May 23, 2006

I was a bit worried because I've had this cookie before where the soda cracker really stood out and was soggy and tasted stale. But this one was great! I would even say to let it stay in the ref. overnight. My husband took a bite at exactly the 8 hrs. mark and he felt that the cracker stood out. Today, it tastes like toffee and you can barely taste the cracker. Thanks! Great gifts for the teachers.

Oct 06, 2007

Good toffee. The only problem I ran into was that my cookie sheet's sides weren't high enough: the sugar layer made the crackers spread out while cooking and they almost bubbled over the sides. Next time I'll make them in a 9x13 pan to trap the crackers in better.

Dec 20, 2006

oh my, how easy! I always make homemade toffee almond crunch for the holiday trays but d/t time constraints and the interest of the cracker, I decided to try these. I have to say that these are the closest thing to the homemade toffee crunch that one can get and much faster to make. Followed recipe exactly with no changes. I did grind the chips up in my food processor a bit d/t the extra time needed for melting and this was perfectly spreadable after 1 minute in the oven with the oven turned off. I was concerned about the crackers/toffee mixture shifting, but this was so easily repaired by just putting everything back in place with a spatula. *take care not to lift the utensil when spreading the chocolate. I found that when I lifted the spatula while spreading, the toffee would also lift up off the cracker. Thank you for this super easy recipe with an excellent taste just like homemade toffee. I too agree that salted saltines add to the whole toffee experience.


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  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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