Reviewed: Jan. 23, 2012

had a major sweet tooth and this recipe caught my eye since i had all ingredients in the house. Except for the chocolate chips. Instead, I used some hot fudge sauce, melted until really thin, then swirled it over the top. After 30 minutes in the frig it was ready and so verry yummy. This made my permanent recipe file!

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TWINC44

Reviewed: Jan. 2, 2012

I made this just as written and I wish I would have read the reviews first. Way too much butter. I realized the crackers were going to be soggy so I kept them in the oven longer. It helped and they tasted pretty good but the moral here is...read the reviews.

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darcyv

Reviewed: Dec. 28, 2011

This is my new favorite treat! I followed other reviews & decreased the butter & brown sugar to 1 cup, but I think next time I'll use the full amount. You have to start timing after it comes to a full rolling boil, but be careful because it can quickly become too thick. I also sprayed the foil generously with Pam & didn't have a problem with it sticking. I had a little extra room after putting on the crackers, so I pulled up the edges of the foil to fit closely around the crackers. I mistakenly used only 1 bag of choc. chips, but it was more than enough. I may even decrease these next time, & add butterscotch chips. I also left out the nuts, didn't miss them. Once it cooled down I put it in the freezer for a while & it broke apart easily. This is so good!

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tigerliz

Reviewed: Dec. 22, 2011

Excellent and easy! One would never know there are crackers in it. I like this recipe because no advanced candy skills are necessary (and no candy thermometer!). I was out of Almonds (hubby must have found them) but they were fine without. Tasted like a Skor bar! MMmmmmmm! I will make these again!

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happywife

Reviewed: Dec. 22, 2011

Very good! I cut the butter and brown sugar to 1 cup. I believe my jelly roll pan holds roughly 36 crackers. Next time I will spray my foil generously as it was a bit difficult to remove the foil from some parts of the candy.

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Reviewer:

Daisy K

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Valley Center, Kansas, USA

Reviewed: Dec. 20, 2011

A friend suggested I make this a couple of weeks ago. I've made three in the meantime switching between semisweet and milk chocolate. The last one I made half and half. This is a new family favourite and won't be made just at Christmas time!

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momofcrt

Reviewed: Dec. 15, 2011

I made this candy and was excited about how easy it was. Used tin foil and was disappointed when I went to break it up and foil wouldn't come off bottom had to throw the whole thing away! I may try again because it was easy but ill use parchment or spray should add that to recipe!

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kyraspencer

Reviewed: Dec. 14, 2011

So, the first time I made this, I made the mistake of not using real butter, I used Imperial Spread which made the candy taste like butter candy (not in a good way); Rookie Mistake. I also did not wait for a rolling boil to start counting the 3 min timeframe. The last time I made this, I also made the mistake of overlapping the foil instead of folding them together which made a mess of my cookie sheet. It still came out okay and people liked it. I tried it again last night for a Secret Santa gift and I made sure to use Unsalted Butter, start the 3 minute timeframe from a rolling-boil, and used NO STICK foil, and they came out fantastic! I handed them out to my co-workers and they could not believe I made them! The diretor of my company has requested this candy as his X-mas gift. I am definitely making this again and again!! Great recipe!

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Qtpi3578

Reviewed: Dec. 14, 2011

I had just finished making the JIF buckeyes (peanut butter balls) and had some leftover melted chocolate that I didn't want to waste, so I added more chocolate, remelted it all and after the toffee had baked I just poured and spread the melted chocolate over it and sprinkled with chopped almonds. It turned out great and I think maybe it was easier using already tempered(melted) chocolate. Good recipe tho and nice flavor.

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MichMom

Reviewed: Dec. 7, 2011

I've been making this for a couple of years since my aunt gave me the recipe verbally. I'm so glad I now have a hard copy to follow! I toasted some chopped pecans and threw them on top and they turned out great- you really can put anything on top of these!

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