Reviewed: Dec. 13, 2007

Very disappointed! Perhaps I made this incorrectly (packed the sugar too tightly?), but if that is the case, this is definitely not a fool proof recipe as many reviewers made it sound like it was. The toffee came out terribly. I really wanted to be able to give this as gifts as it sounded delicious and easy, but unfortunately, I am going to have to continue looking for another recipe to replace this one.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2007

These were wonderful! It has got to be delicious if I'm going to overeat on a particular sweet treat! I used parchment paper to line the pan, and lightly buttered it. There was no sticking whatsoever with this, and the treats cut very easily. In addition, I used unsalted butter, since saltines have a lot of salt (hence the name). I didn't have dark brown sugar on hand, so regular worked just fine. I made certain that the mixture came to a complete boil, and boiled for probably four minutes. Watch them in the oven and check after four minutes, just to be safe. I had no nuts, but they were still fabulous! My son liked them so much that he requested I make them for his school Christmas program, and that I make them for a church event coming up.

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Tess

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Reviewed: Dec. 9, 2007

I just had these for the first time. when I asked for the recipe, I was directed to this web sight. They are absolutely wonderful, and they aren't expensive to make at all!!!

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LERICSON

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Reviewed: Dec. 9, 2007

Simple and delicious! The chocolate was still warm and gooey but I couldn't resist sampling one anyway--wow! These are very easy to make, inexpensive and absolutely delicious. I added just a splash of vanilla to the butter/sugar mixture to give it a little extra flavor. Next time I might try using Reynolds Releas foil or spraying the foil with a non-stick spray because they seem to like to stick, but other than that, I'm not changing a thing. Thanks for sharing such a delicious recipe!

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muttluvr76

Cooking Level: Intermediate

Home Town: Westville, Illinois, USA

Living In: Champaign, Illinois, USA

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Reviewed: Dec. 8, 2007

What a yummy treat! I've made a very similar recipe before, and it sort of worked.... This time, I have no complaints! I was out of saltines, so I used graham wafers. I really liked the taste of the grahams with the toffee. To make sure I cooked the toffee long enough, I cooked it for between 3½ and 4 minutes before pouring. I also baked it for 7 minutes just to be sure. I covered half the pan with chocolate (no nuts) and left half without... I think I preferred the non-chocolate version! Thanks for sharing, Tracy!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Dec. 6, 2007

My friend brought these over last night...instead of the pecans, she uses 1 package peanut butter chip along with the chocolate chips. THEY ARE DELISH!!!!!!!! TOTALLY ADDICTIVE!!!!!!

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IMP70

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Reviewed: Dec. 6, 2007

This recipe is so simple to make. The most important part is to make sure that you boil the butter and brown sugar the full 3 minutes.

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S to the Honda

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

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Reviewed: Dec. 4, 2007

i give it 4 stars because i know it tastes yummy, but i have made 3 batches now and non have gotten hard. so i threw them away. I cant get down the boiling part i know that makes or breaks it. So far i have times it for 3 minutes when it starts boiling just barely, then the second time i started timing when it boiled a lot more and the third i timed it when the bubbles were large but not rapid and i timed 5 minutes instead.... i think i am going to quit and let someone else try it out.

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dessertfan

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Reviewed: Dec. 4, 2007

Very quick and easy. Would recommend patting the nuts into the chocolate a bit to keep them from falling off.

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MNDiana

Cooking Level: Intermediate

Home Town: Windom, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 3, 2007

Super easy to make! Cooking is fast which is nice, but the cooling just tempts you into eating them! :)

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mrviste

Home Town: Port Washington, Wisconsin, USA

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Reviewed: Dec. 3, 2007

These are soooo good! It's best to make them right before Christmas because they get eaten too quickly.

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HUCJOB

Cooking Level: Intermediate

Living In: Circle Pines, Minnesota, USA

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Reviewed: Nov. 30, 2007

These are so good! Very simple! A friend tried them and immediately asked for the recipe...thank you!

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Julie G.

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Reviewed: Nov. 30, 2007

Very good! I took this one to work and it got rave reviews along with requests for the recipe. My kids loved it also! This one is definetly a keeper! Yum!

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Countrygirl7110

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

These are nothing fancy but they are easy and tasty.

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MOOPEY

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Reviewed: Nov. 29, 2007

These are also very good made with Graham Crackers. They taste similar to a skor bar.

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J

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

Wow. First of all, I lined my baking sheet (with sides) with non stick aluminum foil, and VERY lightly sprayed it with Pam. I actually then took a napkin and wiped a lot of it off, I didn't want the crackers to soak it up. I then used 1 and 1/2 cups brown sugar and 1 and 1/2 stick of butter. I used real, unsalted butter since the crackers I used were regular saltines. The brown sugar and butter started to boil and I timed it for three minutes and kept stirring. Once done, I poured it over my layer of saltines very carefully. It made plenty, and by the time they were in the oven for 5 minutes, the crackers were floating on a fine layer of sauce, ensuring that the bottoms of the crackers will not be exposed. I also used a little more chocolate chips than suggested. Maybe 2 and 1/2 cups. I poured them over and popped it back in the oven for about 30 seconds and the chips spread like a dream. Stuck in the fridge overnight and broke it up the next day. Beautiful and tastes fantastic! What an easy and cheap recipe!

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TIFFANYWOLFE

Cooking Level: Intermediate

Home Town: Shelbyville, Illinois, USA

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Reviewed: Nov. 21, 2007

I thought these were very unique, but I don't think my family liked them! They were polite but I caught 'the look' (as in 'what did she made now??'). I loved the ease of making these! I didn't spread the chocolate chips but left them whole.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Nov. 19, 2007

I have made this with the saltines and no chocolate on top and with ritz crackers and no chocolate. The ritz are really good and so are the saltines with no chocolate just the toffee. I have also made it with ritz crackers and white chocolate chips. This was awesome. Great recipe. A five star at the least. It should be rated higher.

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kokoskorner

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 8, 2007

These are really good. VERY RICH! I notice, that the middle section of my toffee is a little "grainy". I am sure that is something I did, and nothing at all to do with the recipe, and I followed the time EXACTLY. BUT we are all eating them anyway, they are yummy! I did use milk chocolate chips, Will definately make these again.

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