I made these 12/11 for a Holiday work party on the 14th because there were so many different reviews, I wanted to make sure these would be good. They are FANTASTIC! I lined my 9x13" baking pan with parchment paper. I also used 1/2 cup butter with the graham cracker crumbs and 1/4 cup brown sugar. When pressing the crust mixture out, I was afraid it would be too dry and thin, but it worked well. Baked at 350 for 9 minutes, and it was perfect. Doubled the toffee ingredients, and let boil about 30 seconds (this seemed to be a major problem with folks). Added a touch of vanilla after taking the toffee off heat. Spreading the toffee was no problem; baked 10 minutes. Covered the top with 2 cups chocolate chips and put back into the oven for 1 minute. I had some concern when some of the chips sank into the toffee, but for the most part they spread beautifully. Topped with toasted sliced almonds and let cool. To remove, I just grasped the edges of the paper and it lifted right out. I cut into bars, then lifted the paper back into the baking pan, covered it with plastic and put in the refrigerator. Of course, I had to have a sample ;-) - just like an Almond Roca! I will definitely make these again, and I think I'll try using Ritz crackers, as salted caramel seems to be so big these days. Wonderful recipe!
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I made these 12/11 for a Holiday work party on the 14th because there were so many different...