Reviewed: Jul. 27, 2008

Made these for our Bingo night and everyone loved them. So easy and so delicious!!

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LUV2COOK

Cooking Level: Intermediate

Home Town: Gold Canyon, Arizona, USA

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Reviewed: Jul. 15, 2008

ooo, just like my mom made in the 70's, they never lasted more then a day after she made them, thanks!

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cave girl

Cooking Level: Intermediate

Living In: North Bend, Washington, USA

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Reviewed: Jun. 30, 2008

My mom could eat the entire pan... a bit sweet for me, but they are really delicious. Easy to make too.

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Laura Lou

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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Reviewed: Jun. 27, 2008

Totally awesome as written!! The secret is to stir constantly UNTIL the mixture boils, then LEAVE IT ALONE FOR 3 MINUTES, then pour immediately over crackers. I lined the pan w parchment paper--no problems ! I use almond slivers chopped small. Also have sprinkled red sugar sprinkles over the toffee, after the nuts--especially at holiday time, makes for a nice festive presentation. Thanks for the recipe !!

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BarbeeDoll

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Chandler, Arizona, USA

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Reviewed: May 13, 2008

These are always a hugely addictive hit. I use multigrain or whole wheat crackers rather than saltines to make them a little healthier and give them a slightly different taste. I've also tried variations where I mix white chocolate or peanut butter chips with the semisweet chocolate. The white chocolate look lovely--just make sure you you don't spread them too much or they'll just turn out light brown instead of marbleized.

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GL

Cooking Level: Intermediate

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Reviewed: May 3, 2008

My family and friends love when I make these cookies for them!!! I take and substitute the chocolate chips with butterscotch chips or white chocolate chips instead. They taste yummy!!!

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Gail

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Reviewed: Mar. 30, 2008

These were awesome! Followed the recipe exactly

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Nia

Cooking Level: Expert

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 22, 2008

Very very good!!! These went like hot cakes at a bake sale at my job. Used the Reynolds Release foil. Cut with a pizza cutter. Other suggested using unsalted saltines. I however think the salt on the saltines made these wonderful. ENJOY!

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cecekingskid

Cooking Level: Expert

Home Town: Oak Ridge, New Jersey, USA

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Reviewed: Mar. 13, 2008

Wonderful! I lined a pan with foil and then sprayed it liberally with Pam.. I had no problems with the foil sticking. These are sooo yummy.. I used Ghirardelli bittersweet chocolate chips since the toffee is so sweet and it's perfect! Thanks for the recipe!! :)

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Mar. 10, 2008

My kids request this often. We love to make it and box it up for neighbors or teachers. Very easy and almost foo-proof.

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ileneahp

Cooking Level: Intermediate

Home Town: Saratoga Springs, Utah, USA

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Reviewed: Mar. 8, 2008

I've made these 3 times. Twice during Christmas and once again yesterday. My 1st 2 attempts were absolutely delicious. My 3rd, not so much! So after comparing what I did differently between attempts,I have this to share: 1) You MUST use real butter. Do not try to sub margarine. It won't work! Use the full 2 sticks. 2) Use a CHEAP store brand saltine cracker. The more expensive Keebler & Nabisco brands end up looking & tasting like a cracker smeared with toffee & chocolate. The cheaper ones absorb the toffee & result in a light & crispy product. 3) The pecans are a must! 4) Make sure you boil the mixture for the required 3 minutes. Otherwise the toffee won't harden properly. If you do it correctly, the finished candy will pull easily away from the foil all in one hard piece. It looks like a giant candy bar.

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Karen

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Reviewed: Mar. 3, 2008

I have simply died and gone to heaven. I like them cold...keep 'em refrigerated and watch 'em disappear! Mine didn't have time to get stale..lol. I made one batch w/ chocolate chips topped with pecans; the other just plain pb chips, no topping. Both went FAST. Use Reynolds wrap no stick easy release foil. OMG what a wonderful product! The hardest part was boiling the sugar. I started the 3 minutes at hard boil (big bubbles) and it turned out perfect. Also, don't bake them longer than 3 minutes (TY other poster!) or they just might burn :( This is a KEEPER!

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BEVSKIWOLF

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

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Reviewed: Feb. 18, 2008

Very tasty, but the toffee part came out a bit grainy. I think I will cook it longer next time

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raegan

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 16, 2008

These cookies were good, but not as good as I had anticipated. Like another reviewer said, they were better cold and after putting them in the fridge, I had no problem breaking them apart. I sprayed the foil with butter flavored nonstick spray, and had no problem with stickage either. I would make these again because I typically have all the ingredients, which makes it handy if you have a sweet tooth. Oh, also someone mentioned that they had a twix flavor. That's mostly why I made them, since I'm a huge twix fan. Unfortunately, I didn't think they tasted much like Twix at all.

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Ashley

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

These are excellent and easy! The saltines sort of balance out the 'too sweet' taste of typical toffee. The saltines do tend to go stale, so best to store in fridge and eat within a week.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 11, 2008

I think it would be better with 1 and a half cups of chocolate chips so the chocolate isn't too overwhelming. When I tried to break them, some of them kind of shattered into crumbs. When I kept it outside the chocolate started to melt and get all gooey but when I put in the fridge they all stuck together and were impossible to separate. The only way I can think of storing them maybe would be to keep them on a cookie sheet in the fridge, spread out from one another. It's SIGNIFICANTLY tastier cold. Additionally, it's not a good idea AT ALL to line the cookie sheet with baking foil/wax paper. I made that mistake and it was a nightmare to get all the paper off the toffee. Since I was giving the toffee away, I was terrified somebody would get a piece of paper in their toffee. Overall, probably won't make it again, especially with that much butter and that much hassle, but it is good.

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Jan. 29, 2008

These were SOOOO good - I made a few trays of them for Christmas. It was surprisingly good!! And SOOO easy!

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LYNNIEKRAVITZ

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Reviewed: Jan. 28, 2008

These were pretty good. They satisfied my craving for toffee, but I don't know if I'd make them again.

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Jan. 25, 2008

I must warn yall though, that you have to be somewhat of an artist when you do this recipe. If you don't boil the butter and sugar long enough, then the caramel is too soft, and doesn't taste good. If you boil too long, then it burns and you have to throw the whole thing out. The boiling time actually depends on the size of the pan or pot you use. With a larger pan, the caramel cooks faster, as more surface area is exposed to the heat. But if you manage to get it right, then the toffee is excellent. I boil my caramel for 5 mins. You just have to work it out yourself. Blessings--aeworu

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aeworu

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Reviewed: Jan. 19, 2008

I'm only giving this recipe a 4 as I don't think it's quite right. Use a LARGE cookie sheet and a whole stack of saltines. I followed the recipe exactly but the baking time is definitely off. First of all, time the 3 minutes once the boiling has started. It will look kind of like jelly - weird! After it is poured on the crackers, only bake for 3-4 minutes and check! Mine was burnt after 5. This is hard to know as it is the bottom that is burnt. Pour the chocolate chips on top and spread with a cake decorator knife after about 2 minutes. I will try this again but not bake as long.

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