Reviewed: Jan. 12, 2012

Super good! I made as instructed and added some chocolate chips before baking. Another reviewer had it right--boil your butter/sugar for at least 2 minutes so it stays together.

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Reviewer:

Allison

Reviewed: Dec. 22, 2011

This is one of my favorites. I also like to melt some chocolate and put it in a plastic bag with a hole and drizzle it across them

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Reviewer:

stickysunshines

Reviewed: Dec. 22, 2011

I have made these for awhile and have a couple of tips. If you stir the boiling sugar and butter for 2 minutes it thickens up and won't be separated when you pour it out. I use a nonstick saucepan and a wooden spoon for the stirring, and a nonstick cookie sheet. Very yummy and you can make them in under 30 minutes.

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Reviewer:

JOYKENNEL

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Terre Haute, Indiana, USA

Reviewed: Dec. 13, 2011

Wonderful! Came across these in NC, being baked by a small company and distributed in boutiques--pretty expensive; but now I can make them any time I want. Just can't eat them anytime I want :( I used the non-stick foil & it worked great!

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Reviewer:

CassieJ

Reviewed: Nov. 21, 2011

I need a little help with this recipe. I tried to get them out of the pan and it was a disaster. Then the foil stuck to the pan. I have been scraping it off for the past two hours. I am very frustrated with this recipe.

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Reviewer:

loverecipes

Reviewed: Jan. 24, 2011

WONDERFUL!!! The only thing I did different was to use Club crackers instead of graham crackers. I thought the salty would go great with the sweet taste of the mixture. Note: When you go to pour the mixture onto the crackers, the butter pours off first leaving all the brown sugar at the bottom. I fixed this problem by spooning it out to get a little of each.

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Reviewer:

SUZANNE43

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Reviewed: Mar. 21, 2010

I did not care for this.

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Reviewer:

MrsHavens1984

Cooking Level: Intermediate

Reviewed: Jan. 18, 2010

I think 10x15 jelly roll pan is key. 12 graham crackers fit EXACTLY into the bottom, making a perfect surface to spread the topping. After they cool a bit, you can lift the foil out to help you separate the cookies.

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Reviewer:

briankane73

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 10, 2010

If I could give this more than 5 stars I would! I make this with finely chopped pecans instead though. I also add the chocolate chips after baking. In addition, this year someone recommended I sprinkle the top with rainbow colored nonpareils. They turned out so pretty as gifts!

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Reviewer:

luv2bake

Reviewed: Dec. 21, 2009

Great & easy recipe with a few changes. I placed 34 graham wafers on my cookie sheet (maybe your 12 whole crackers are equivalent?) and reduced butter to 1 c. and brown sugar to 3/4 cups and used 1 cup of crushed pecans along with 1 cup of almonds. Also, let sugar & butter boil til thickened and slice while still slightly warm.

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