Reviewed: Sep. 11, 2008

These were really good. I used milk chocolate chips and they didn't melt very well. I even put them back into the oven for quite awhile. Next time I'll use semi-sweet chocolate or melt the chocolate and pour over the cookies. I will also use real butter next time. They were very tasty even if they didn't look very pretty.

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blondie9

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Reviewed: Sep. 8, 2008

Love these and oh-so-easy to make!

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Momma C

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Reviewed: Aug. 27, 2008

DO NOT STIR THE BUTTER AND BROWN SUGAR WHILE IT BOILS!!!!!! I have never made toffee before and I didn't know this. It really should say this in the recipe because they don't turn out like toffee skor bars...more like carmel. They are chewy. I was so disappointed that after I read reviews and realized not to stir the butter and brown sugar (I stirred it a lot, afraid it would burn) I decided to make another half batch just to make sure that was the problem. I also baked them for 7-8 minutes compared with my 4-5 on the first batch. THEY ARE INCREDIBLE, AS LONG AS YOU DON'T STIR!!!! I wish I had known. These taste like Skor candy bars. I sprinkled just a tiny bit of finely crushed pecans on top and they are delish!

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KISSTHECOOKAGAIN

Cooking Level: Expert

Home Town: Ogden, Utah, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Aug. 23, 2008

So good. This one's a classic.

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Libby

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Reviewed: Aug. 22, 2008

Excellent! I used Ritz crackers instead. I also dipped the leftover chocolate into Nilla wafers.

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wubbzy012

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Reviewed: Aug. 7, 2008

Excellent! I didn't have a jelly roll pan so I used a 9x13 pan and modified as follows: 26 saltines (two broken in half to fill gaps), 1.5 sticks of butter (12 T), 3/4 C light brown sugar (didn't have dark), 1/2 C chocolate chips, and ground almonds on top (24 whole almonds total). I took this to work and everyone loved it. Thank you so much!

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Bonnie

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Reviewed: Aug. 4, 2008

These are very good and addictive - once i started eating them i could not stop!

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 29, 2008

These cookies are amazing! I absolutely LOVE toffee, and have never thought about making it myself until I came across this recipe. I'm glad I read several reviews before making it though. I lined a jelly roll pan with foil (2 pieces folded together) and sprayed it with non-stick cooking spray and spread the crackers all across the pan. I let the caramel boil for 3 full minutes (Thanks to the other reviewers who specified when to start the timer!) I baked them for 5 minutes and sprinkled the choc. chips on top pretty quickly after they came out of the oven. The chocolate spread really nicely and they are absolutely delicious! They haven't even cooled completely yet, but I just couldn't resist pulling off a couple of the corners and eating them. Yum! A keeper for sure:)

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jamiechamp

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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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