Reviewed: Dec. 16, 2010

I do mine with just regular chocolate chips and no nuts and they are soooooo delicious!!

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Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 11, 2010

You absolutely HAVE to make these. So yummy! I second leaving them in the fridge overnight to get rid of any lingering cracker taste and just get crispiness and a toffee flavor. LOVE these and they are now a part of my regular holiday baking rotation!

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Jillylicious

Reviewed: Dec. 5, 2010

Awesome recipe! I lined a regular cookie sheet with parchment, then put a single layer of club crackers on it. Followed the recipe as written except I cut them into bite sized treats while they were still a little warm - pizza cutter works great for this. Anyway, these were a big hit and the parchment made clean up a snap.

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Patty

Reviewed: Nov. 30, 2010

These turned out just like the recipe! I used regular saltine crackers and lined my sheet with foil and sprayed well with Pam. Was careful to stir the butter and brown sugar for the full 3 min. after they started to boil and used the measuring cup to pour them on the crackers (good tip). The choc chips melt after a couple minutes, I just touched them and could tell. They spread easily with a spatula coated with some lard. The only thing I added was some additional holiday sprinkles to make them festive! Wonderful recipe, thank you!

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JuleeM.

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Nov. 10, 2010

My family has been making a recipe like this for years, exceptwe use graham crackers instead... SO good!

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aligetz

Reviewed: Oct. 28, 2010

So I read all the reviews and was determines NOT to under boil my sugan and butter... instead I was hesitant about when to start timing the 3 minutes then OVER boiled it... It didn't burn but did have an over cooked taste to it. BEWARE it doesn't have to be a crazy rapid boil to start timing your three minutes! They turned out nice and crisp and really quite good even with the burny taste. I'm sure my next batch will turn out perfect! I made mine in a 9x13 pan lined with foil sprayed with cooking spray. You can't fit all 35 crackers in this way but you end up with very little mess and a nice thick layer of candy! Thanks for a great recipe! Will make often!

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Cooking Level: Intermediate

Home Town: Courtenay, British Columbia, Canada

Reviewed: Oct. 5, 2010

Easy quick recipe. I really liked it. My family wished i had made more. I used club crackers instead of the saltines. It is a rich dessert.

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2good2leaveit

Cooking Level: Intermediate

Reviewed: Sep. 15, 2010

Love these, they`re an old family favorite.

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bountiful-life

Cooking Level: Expert

Reviewed: Sep. 14, 2010

I made these a few times & we loved them! Absolutely delicious & so easy to make. These sell well at Bake Sales etc....5 stars is not enough!

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GreeneyesMarilyn

Reviewed: Aug. 18, 2010

A neighbor brought these to a street Holiday party, but wouldn't share her recipe. I used the ingredient search to find this recipe. After making them, I think this must be her recipe or close to it. The ladies at work can't get enough! It's also so yummy with white chocolate instead of semisweet!

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2 users found this review helpful