Reviewed: Oct. 30, 2009

This is SO good and easy!!! I was worried about the clean up but cleaning the butter/sugar mixture was a cinch! I definately recommend this recipe

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LexiRob

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: North Bend, Washington, USA

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Reviewed: Aug. 6, 2009

I love these! Be careful not to overcook these! Set your timer! I burnt my fist batch. :(

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MARYJC21

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 25, 2009

Waaaayyyyy too good for MY own good!

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kbstanley3

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

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Reviewed: Apr. 3, 2009

Toffee goes both ways. Either you love it or you hate it. This is the best recipe if you LOVE IT!!! yummy yummy yummy!!!

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Jessica

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

Unbelievable!!

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

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Reviewed: Jan. 2, 2009

delicious. hard not to eat the whole thing by myself! love to use nonstick foil for this! also have seen this made with graham crackers. like that i can make variations of toppings (different nuts and chocolates) depending on what i have on hand! great recipe!

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thebakedbaker

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 26, 2008

Very Easy to make and my family and friends love it!

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pwheeler

Cooking Level: Expert

Home Town: Sabina, Ohio, USA

Living In: Martinsville, Ohio, USA

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Reviewed: Dec. 22, 2008

A friend gave me a slightly different version of this recipe that uses toffee bits on top instead of white chocolate. Either way these are awesome and so simple and delicious!

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artworkbykaren

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

If you use mini chocolate chips and sprinkle them on the toffee when it is still hot, there is no need to put it back in the oven. Let them set for a minute or so and spread the melted chocolate out with an offset spatula.

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joe

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Reviewed: Nov. 6, 2008

i did not use the white chocolate, but will try it next time

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elisaveth

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Dec. 20, 2007

If you have batches that don't come out --- if your choc chips don't melt, but congeal, it is because your oven is too hot & you overcooked it (I just learned this the hard way this week). Only heat the choc chips for 3 min or so, they will hold their shape until you spread them. Also -- I use 1 c. white sugar instead of 3/4 c. This is my family's favorite!! And my kids' teachers favorite!

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CLAUMAKIS

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Reviewed: Jun. 1, 2007

Love this recipe! My Aunt makes them every year and calls them "fat bars". I perfer using white sugar over brown sugar. While the taste of these bars is delicious, they can be really messy to make and my batches don't always turn out.

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msbaker

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Reviewed: Nov. 30, 2006

I have made this a lot but use 1 cup brown sugar (or 1/2 c. brown, 1/2 c. white). It is irresistable! You can sprinkle red & green jimmies on chocolate if you want a punch of holiday color. If the crackers have "shifted" when they come out of oven, no worries: just nudge them back with fork. Oh, 1 sleeve of saltines is just the amount you need for your pan, usually I use 40 crackers:) YOU DO NOT NEED TO PUT BACK IN OVEN AFTER YOU SPRINKLE THE CHIPS ON. The heat from the hot toffee is more than sufficient to melt. Just toss on the room temp. chips and let sit. They melt & you spread!

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