Reviewed: Dec. 13, 2008

We love these things. But today I tried it with graham crackers and they were so good.

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NOTTHEMAMA1

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

This was so quick and easy! I loved the results and brought them to work to share. Everyone enjoyed them. I will be making another batch this weekend to share with our freinds and neighbors. Yummy holiday treats!

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BETHANY66

Cooking Level: Expert

Home Town: Loma Rica, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Dec. 9, 2008

This was the second time I made these cookies. These were a hit at a potluck! I used Club crackers instead of saltines, but the results were the same - fantastic!

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Teresa E.

Cooking Level: Intermediate

Living In: Lees Summit, Missouri, USA

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Reviewed: Dec. 9, 2008

Yummy and very easy. I couldn't stop eating them!

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DEBFWB

Cooking Level: Intermediate

Living In: Melbourne, Florida, USA

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Reviewed: Dec. 8, 2008

Yum! Ok, well used 1 cup of chopped pecans and 1/2 cup of semi-sweet chips. I would have used 2 cups milk chocolate chips but I didn't have any just the semi-sweet. Anyway, delicious! and very easy!

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MELA0870

Cooking Level: Beginning

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Reviewed: Dec. 7, 2008

The good news......This is really easy to make. The bad news.......I have now made myself sick from eating too much of this. LOL

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CementPond

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Reviewed: Dec. 7, 2008

These cookies are always a hit at parties and never fail to surprise when people see how easy they are to make. I recommend using a darker chocolate and crushed peppermint for a nice holiday treat as well!!

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AgentOrange

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

I use unbleached parchment paper that is too big for the pan. I like it with dark chocolate - fair trade of course! Try all different nuts and combinations of nuts/fruit. Pistachio & Pine, Walnut & Dried Cherry, etc... After you spread the melted chocolate chips and put on the nuts put the whole thing in the freezer. Then start getting ready for the next batch and after a few minutes the toffee will have cooled and you can lift it up by the the parchment paper and leave it in the fridge and pull out the pan to make the next batch! It sets really quickly and you can put batch after batch on top of each other. I leave mine in the freezer overnight and then break it up the next day - I just use my hands. Since it's so cold it just breaks into nice pieces. Then put into a container and keep in the freezer until you are ready to give/serve. I make A LOT of batches of these every year. I give it as a gift, bring it potlucks and have extra for those "emergency" situations.

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christyb

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Reviewed: Dec. 5, 2008

YUM!! soo good and easy.

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rajah72524

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

I made this recipe with toasted slice almonds and milk chocolate chips and it was delicious! This recipe was easy to make. I put them in individually wrapped cellophane bags for Xmas gifts. Much easier than baking cookies!

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blimsilvernail

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Dec. 3, 2008

I made this EXACTLY as written but it didn't work. The toffee never set up and the chocolate chips didn't melt. I put it back into the oven hoping to get the chips melted but after 7 or 8 minutes I gave up hope. I figured I would let it sit for a bit and give them a taste anyway. Not so good. It was overpoweringly sweet and the toffee was still gooey. The crackers were still somewhat crisp so that helped. Probably will not try this again.

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DFW Stark

Cooking Level: Intermediate

Home Town: Levelland, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 1, 2008

Holy Cow... Delicious!! It tastes exactly like Almond Roca. I'm in love. A little hint.. if you're not thinking, like I wasn't... You'll want to put these in a jelly roll when baking. Using a cookie sheet allows the toffee to boil over the edge and you get to clean your oven! YUM YUM!!!

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AHERRICK

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Reviewed: Dec. 1, 2008

This recipe was great! Totally affordable and really easy - not to mention absolutely delicious. I am experimenting with different recipes to be included in 3 sweets that we'll give away as gifts this year. And this is definitely a winner. I had to add an extra 1/2 cup of butter and 1/2 cup of sugar though, because the mixture wasn't enough to cover all my saltines. Oh, and I crushed the saltines to make it less obvious. My fiance has started crumbling the toffee over the french vanilla ice cream we have left over from T-day pumpkin pie too and it's working out a little to well! Thanks for the recipe!

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LYRICLY

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Reviewed: Nov. 30, 2008

The taste is definitely great- sweet and salty combined well. My changes to the recipe for the second time(which came out better)is to first add a bottom layer of finely crushed almonds, THEN the crackers then follow the recipe, in a 9x13 instead. Also, I boiled the toffee for 5 minutes instead of 3 so it would crack more like toffee (not be so chewy). Other than that- it was awesome!

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pgmikicic

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

These are so delicious for such a simple recipe, but they do melt at room temperature. I like to freeze them.

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mj007

Cooking Level: Intermediate

Home Town: Cornelius, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Nov. 26, 2008

The exact words from hubby were Awesome and this tastes like a Skor. So quick to make too! I will be making more of these for the holidays.

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The Mountain Gourmet

Cooking Level: Intermediate

Living In: Sandy, Oregon, USA

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Reviewed: Nov. 26, 2008

My mom and I have made this recipe for years!! I have to say its my favorite cookie/candy. You can also use milk chocolate and its just as good. Light brown sugar works too, but dark is better. You do not want this to burn so be careful Also.. the recipe isn't really clear about the chocolate. After removing the buttery crackers from the oven you can let it sit for a few minutes to cool, but don't let it get room temp. While its still hot just drop the chocolate chips on the crackers and let them melt. Then spred the chocolate around and add pecans. No one will ever guess that there are crackers in there!! Trust me. These taste like you worked for hours!! :) Our little secret

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DanceERB

Cooking Level: Intermediate

Home Town: Winfield, West Virginia, USA

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Reviewed: Nov. 19, 2008

I had high hopes for this recipe...but when my batch came out of the oven, I was very disappointed. My wax paper stuck to it so badly I was only able to get a small piece off to sample the taste. It was very yummy, but I couldn't get the waxed paper off! I greased it too, and I don't know what I did wrong. I will try again with foil as suggested.

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Jen

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 19, 2008

A friend of mine had to have this recipie because it reminded her of Almond Roca. YUM

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RabeAK

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Reviewed: Nov. 14, 2008

Wow these are great! I followed the recipe exactly, except I only baked it in the oven for about 3 minutes, longer and it probably would of burned. A little messy to make, but well worth it! I didn't spray or line my cookie sheet, but didn't really have a problem "popping" the cookies off. I cut strips with a pizza cutter, then just lifted each strip with a spatula, and broke those into pieces. I used store brand crackers which absorbed the toffee nicely. Can't wait to try different flavor variations!

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