Reviewed: Nov. 28, 2009

I loved the crunchy texture of these bars and they tasted good, but I found the toffee layer got kind of lost between crust and chocolate. Next time I will probably double the toffee part and/or reduce the chocolate chips.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

Really good - and easy! A bit too much chocolate for me, but my co-workers who gobbled it up didn't seem to think so! Quite rich, but great with a cup of coffee. Interestingly several called it the "peanut butter thing."

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L B B

Living In: Wimbledon, Greater London, England, U.K.

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Reviewed: Sep. 17, 2009

I HAVE USED THIS RECIPE FOR OVER 15 YEARS. IT IS THE BEST. I have varied it by using white chocolate chips and drizziling milk choclate on top.

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JavaQueen2000

Cooking Level: Expert

Home Town: Mankato, Minnesota, USA

Living In: Wylie, Texas, USA

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Reviewed: Mar. 21, 2009

I've yet to find one person who didn't fall in love with this recipe. A must have for your recipe box!

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Lindsay

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Reviewed: Jan. 25, 2009

Followed directions as shown - turned out fantastic - very nice change from cookies

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Arlene

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Reviewed: Dec. 7, 2008

Easy to make. My family enjoyed them. They are very rich! :)

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Jen S.

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2007

This was so easy to make! I didn't have a candy thermometer...instead I just watched for the dark amber color to appear (about 10-15 minutes). The only thing I would say to do is be sure to spread the toffee out with a spatula after pouring it onto the parchment paper. I let it spread on it's own and realized when I broke it apart that the middle was a lot thicker. Also, I toasted slivered almonds on 375 for a couple minutes to bring out the nutty flavor. Everyone loved it!

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SCRAPN_LADY

Cooking Level: Expert

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Reviewed: Dec. 25, 2007

So easy to make, so delicious, and looks great on a cookie tray! I followed the recipe exactly...but to make things easier, I lined my 9x13 pan with foil and sprayed generously with cooking spray. I ground up the walnuts for the crust in my food processor. Once the bars came out of the oven, I sprinkled on the choco chips, then put back in the oven for less than a minute, this really helped melt the chocolate and made it easy to spread. Also, I topped my bars with toffee brickle bits instead of nuts. One more helpful hint - I had trouble getting my chocolate to set, and you can't cut these until the chocolate has hardened. Once the bars have cooled, place them in the fridge for about 30 minutes to set the chocolate, then cut. I cut mine into triangles...so pretty. Thanks for a great recipe that I will make again! Everyone thought these cookies were delicious!

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VHAFT99

Cooking Level: Expert

Living In: Elburn, Illinois, USA

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Reviewed: Dec. 11, 2007

I made several types of cookies this Christmas. These were the favorite, by far!!!!!!!! A little like cookies, a little like candy, they literally melt in your mouth!

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Holly T.

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2007

These were so good I think I ate them all that is why I gained 5 pounds,

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NOTTHEMAMA1

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2006

These are THE BOMB! Yummy!

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GEORGINA3

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Reviewed: Dec. 16, 2006

These were great! I'm just getting ready to make a second batch so that we have some to give away this holiday- we've eaten most of the first batch! I like them as much as I love the caramel shortbread squares on this site. I didn't change anything.

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kristen m

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2006

These were very good, but I would use milk choco chips next time. It was just too much with the semi-sweet (and I only used 1.25 cups, not 2). The chocolate kind of "hides" the caramel. I put this in a 7x11 instead of 9x13, which worked very well. Otherwise it would have been too thin (thanks to reviewers who pointed this out). My condensed milk kind of curdled too on the stovetop, but it turned out ok. I used whole wheat pastry flour and rolled oats. Next time, I would omit the nuts on top.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2006

These taste delicious, but were a little thinner/flatter than I expected. I think next time I will double the caramel layer so you notice it more. As it is the chocolate kind of overwhelms the toffee flavor.

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MARIE

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Reviewed: Dec. 14, 2005

The end result was delicious but I encountered some problems while making these bars. First off, I don't think I baked the crust long enough and I think I might have over cooked the condensed milk as it started to almost curdle and then when pouring it over the crust, there was not enough so I ended up using two cans of condensed milk. Overall the ended up tasting awesome especially for those that love the condensed milk gooey-ness. They were baked for my family reunion christmas party and I ended up getting lots of compliments and they were devoured fast.

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LPMUSTANG

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Reviewed: Mar. 30, 2005

It doesn't get much better than these! They are absolutely fantastic, fast, and easy to make. I use 1/4 cup of flaked coconut in the crust like another reviewer suggested and nummy! A definite keeper.

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patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

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Reviewed: Mar. 23, 2005

Very, very good and rich! I let the crust cook a little too long and the edges were hard. I set my timer for 10 minutes and that seemed a tad too long...so maybe closer to 8 or 9 minutes next time. I loved the condensed milk layer. Definitely for those who have a major sweet tooth.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2005

This was phenominal! I had people in pain, it was so good that it hurt! For the crust I used half a cup of oats, a quarter cup of crushed graham crackers and a quarter cup of shredded coconut (dessicated coconut). I also sprinkled the top layer with coconut along with the walnuts. Fantastic! The gooey layer of condensed milk is a taste that can't compare with anything else. OBVIOUSLY I will make these again and again and again.... **Note: be sure to grease your pan well

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GLITZYSTAR

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Toffee Bars by EAGLE BRAND®

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