Reviewed: May 28, 2012

Made this up last night and it tasted delightful!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 300% better!! Def have to add this to my weekly cook book

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Reviewer:

DaniCyron

Reviewed: May 27, 2012

We called this graham CRACKer topping! Very tasty and it tastes good at room temp too. A friend that tried it suggested it would make a great pie crust and I agree.

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Reviewer:

MrsFisher0729

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Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Aug. 20, 2011

So delicious! I used 1/4 tsp of cinnamon to suit my tastes and it was perfect. I made no other changes and stored extras in a tightly sealed jar. Served over cheesecake ice cream with caramel sauce. Amazing combination of flavours. Will definitely be making this one over and over. Thanks for sharing.

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Reviewer:

Roxanne J.R.

Cooking Level: Intermediate

Reviewed: Jul. 10, 2011

This would have tasted so good if I hadn't mistaken the Celsius for the Fahrenheit temperature, and baked it for 175 degrees for 15 minutes! Once I realized my mistake, I tried again with the correct temperature but then it overcooked... it tasted GREAT before I cooked it though! I'll totally try to make this again sometime in the winter maybe. Thanks! ~Bae 0:-)

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Reviewer:

Bae

Cooking Level: Intermediate

Living In: Rockville, Maryland, USA

Reviewed: Feb. 17, 2011

It didn't wow me so I don't think I will make it again unless I need a bunch of toppings if having people for ice cream. It was ok & I liked the crunch with the ice cream & that was about it. Served it over marshmallow ripple ice cream with chocolate saice for a s'mores like sundae

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Reviewer:

GINGERLY88

Cooking Level: Intermediate

Reviewed: Jul. 18, 2009

Loved this recipe! This is a definite must try. Thanks for the quick, simple, delicious recipe!

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6 users found this review helpful

Reviewer:

PeppyGirl

Cooking Level: Intermediate

Home Town: Manitowoc, Wisconsin, USA

Living In: Kohler, Wisconsin, USA

Reviewed: Jul. 3, 2008

This was yummy for our ice cream social. I doubled the recipe and should have given it extra time. Received many compliments and people asked how I made it.

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Reviewer:

cookie momma

Cooking Level: Intermediate

Reviewed: Oct. 19, 2007

This really is a great way to use those last graham crackers and crumbs that the children sometimes never eat--just open another box (grrrr). The flavors are just right.

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Reviewer:

ITSJUSTJOANN

Cooking Level: Beginning

Home Town: Saint Louis, Missouri, USA

Reviewed: Aug. 31, 2007

This is great! I read the recipe a little differently than the other reviewers because I didn't finely crush the graham crackers. I crumbled them into small to medium pieces and mixed them with the remaining ingredients. After baking, the graham cracker pieces were almost caramelized and delicious! I spread it out on a well greased cookie sheet and underbaked it a little. Next time I will definitely bake it for the full 15 minutes. I will also add a little more graham crackers because there is plenty of brown sugar mixture. The graham crackers are good enough just to snack on. I skimped a little on the salt but will use the full amount next time because the little bit of salt that you get every now and then is great with the sweetness of the brown sugar. This is a must try recipe!

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Reviewer:

willbake4shoes

Cooking Level: Intermediate

Reviewed: Jun. 12, 2007

This was a great way to use up an almost empty box of graham cracker crumbs! I doubled the recipe and used 1 cup of the graham cracker crumbs that you buy in a box. This topping was great over out homemade vanilla ice cream, but it didn't get too crunchy until after it had cooled completely. Still, I think it tastes 100 times better warm. To heat up the topping, simply heat it in your toaster oven in a small metal tray or on aluminum foil. This topping tasted a lot like the crumbly topping on many apple pies and also had a hint of a toffee flavor.

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