Reviewed: Dec. 18, 2011

Very good. I used almonds. I felt that with 2 sticks of butter I didn't need wax paper or foil. I used a non-stick cookie pan. After cooling, I put in fridge for about 15 minutes, flipped the pan over, (it easily came out as one big piece) and cut out the individual graham crackers.

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Reviewer:

gldngrl72

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 11, 2010

Had these at a potluck recently and loved them. Kathleen... Likely your problem occurred when you buttered your pan/liner. Just use plain paper or foil without greasing it in any way.

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2 users found this review helpful

Reviewer:

YELLOFEATH

Reviewed: Apr. 2, 2009

Disclaimer: the end result (taste, what little bit I got of it) was fabulous...I am rating it 3 stars (at best) based on the problems I had making it - surely my fault, but I don't know why, as no one else seemed to have as many problems (I need to record what I did wrong, so I won't do it again!) - greased wax paper with a light "butter rub" - baked as told (used advice of NOT melting choc chips, but sprinkling them on and returning to oven for 1 minute, then spread them and sprinkled with nuts.) Where I may have gone wrong is - about 30 minutes after letting bars cool, I put in the fridge to help expedite the process b/c choc was still soft at this point. Wax paper peeling was impossible. I let sit out to make peeling easier, and it was a mess - first time I ever had to toss a product in the garbage :( I want to try this again with foil, parchment paper or no liner at all as others suggested (but figured I'd try wax paper as written first.) Again, surely my fault - I just need to rate it as I made it,so I'll know what worked/what didn't. Will re-rate when I make it right!

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6 users found this review helpful

Reviewer:

Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Waxhaw, North Carolina, USA

Reviewed: Dec. 22, 2008

I have been making these for a number of years and they are always a hit. A couple of tips for the final steps: instead of melting the chocolate chips and pouring over bars bake the bars for 10 minutes then sprinkle the choc. chips and bake for another 1 minute then spread the chocolate chips. turn off the oven and place the pan on the open oven door and don't touch. Let them cool at room temperature. If you try to speed up the cooling they will become chewy instead of crisp.

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40 users found this review helpful

Reviewer:

WALTONV

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Reviewed: Jan. 23, 2008

Made these for a Christmas party! They were a huge hit!!

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2 users found this review helpful

Reviewer:

Aleisia

Cooking Level: Expert

Home Town: Flower Mound, Texas, USA

Living In: Boerne, Texas, USA

Reviewed: Jan. 21, 2008

I have an alternative using the same ingredients. Line cookie sheet w/graham crakers, filling in any large gaps with broken pieces of graham crackers. You do NOT need to line pan first w/waxed paper (simply put in freezer as last step, then after a few minutes, twist cookie sheet for toffee to "pop" out and then break into uneven pieces. Everything else in the receipe can be followed the same EXCEPT sprinkle nut "dust" on top of melted and spread chocolate as last step. ALSO understand that you are to pull out the toffee bars from the oven when the edges turn a "golden brown."

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26 users found this review helpful

Reviewer:

Cathey

Reviewed: Dec. 6, 2007

Excellent recipe. I've made them for friends, family, and co-workers at Target Stores in Fremont, CA and Anixter W&C in Union City, CA. I've also subed the graham crackers for saltine crackers and they are GREAT too. ANOTHER TIP - if you line your jelly roll pan with foil(dull side up/non-stick side) you can peel off the foil much easier than wax paper. Great gift for the holidays. Happy Baking =)

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18 users found this review helpful

Reviewer:

missylee75

Reviewed: Sep. 10, 2007

I took these bars up to my parents' cabin and everyone ate them the same day. A huge hit! These were very simple to make, but I had a problem trying to get the wax paper off. I did everything the recipe said, but something went wrong. I think next time I will just use a coated cooked sheet and/or freeze them first. I also did one batch with nuts and another plain and the nuts on the first batch didn't make it. I love nuts but you have to be gentle with them so I think next time I will sprinkle them on top of the chocolate. Yummy!!

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4 users found this review helpful