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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BROSNANFAN

Cooking Level: Expert

Home Town: Minden, Louisiana, USA

Living In: Springfield, Illinois, USA

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Reviewed: Jan. 16, 2008

i had a real problem with the toffee cookies sticking to the foil. i took other reviewer's suggestions into consideration and lined my rimmed cookie sheets with buttered foil (didn't have any cooking spray on hand)... bad decision! over all, taste-wise, it was yum. i would, however, cut down the amount of chocolate chips to just 1 3/4 cups. never the less, it was fun to make and is a great comfort food (or u could call it an artery-clogger too :S). Thanks for the recipe.

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Joyce

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

My new step-mom taught me this one. It's a hit everytime one of us makes it. People don't believe that it's made using Saltines until they look at the bottom of the cookie! The first time I made it, I cooked it a minute too long though. It burned around all the edges. Be careful with the cook time!

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Kristie

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Reviewed: Jan. 14, 2008

Has become a holiday favorite at our house, my 2nd grader even gave the recipe to her recently engaged 2nd grade teacher for christmas.

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CPHOGO

Cooking Level: Expert

Home Town: Dresden, Ontario, Canada

Living In: Lowell, Indiana, USA

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Reviewed: Jan. 1, 2008

This is my favorite variation! It's haunting, you will want to eat the whole batch. I use walnuts instead of pecans because I prefer them. Also, make sure you use the dark brown sugar, it does make a difference in the flavor!

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JOULEC

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2007

These were tasty and really easy. Not very pretty, but the taste compensates! I think toasting the pecans would make them all the better, so I'll try that next time.

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Dec. 28, 2007

These are fantastic to take to the office or for holiday treats, and are super-easy to make. They taste a lot like a Skor candy bar with a light crunchy center, very yummy!

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mrstko3

Cooking Level: Intermediate

Home Town: Colfax, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Dec. 26, 2007

Made these for Christmas - so easy and a huge hit. Careful though - they are addicting! I used Reynolds release foil and it worked out great. Hardly nothing to clean up. A friend actually made these for me earlier in the year and I couldn't get enough of them. Definitely best when refrigerated.

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funinthekitchen327

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2007

GREAT AND EASY! I did use the tips of other reviewers by using greased disposable pans. To those with a candy thermometer, the sugar mixture should be at the "soft-ball stage" or 230 degrees. Make sure you start timing the three minutes at a full rolling boil, not before. :) Other than than, perfection! :)

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CTREYNARD

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2007

I was given some of these as a Christmas gift and they were eaten all on the same day! They are so good, have a fabulous texture, and would make excellent gifts for neighbors, friends, everyone--share these, they are too good to keep to yourself!

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jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 21, 2007

Make sure not to overbake! Mine was a little burnt tasting. Check it after 4 minutes...

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Molly

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 20, 2007

this is an easy recipe that my family has made for the last few years. Its a nice give away at the holiday season. The one tip I have is to use disposable aluminum cookie sheets. Once the toffee crackers has cooled in the fridge, its so easy to break out of the aluminum sheets, and they can be reused a few times. I get mine at the dollar store!

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Aimee

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Reviewed: Dec. 18, 2007

Ooooooh my goodness these are SO GOOD!! I used light brown sugar and didn't have any pecans. Also sprinkled some Christmasy red and green striped white chocolate chips on top after spreading the melted semi-sweet chips. A definite new family tradition in our house!

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