Reviewed: Jun. 30, 2010

Very good! I did not change a thing. I will have to say that one persons review was right they are better the next day.

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Reviewer:

Amy

Cooking Level: Expert

Home Town: Stockton, Missouri, USA

Living In: El Dorado Springs, Missouri, USA

Reviewed: Apr. 16, 2010

This is a wonderful recipe. I used non=stick foil to cover my pan and just lifted it out. It cuts very easily into small square bars. It got rave reviews. I highly recommend it.

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Reviewer:

Kathy

Reviewed: Apr. 7, 2010

great for christmas candy sharing.

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Reviewer:

Cindy

Home Town: Goleta, California, USA

Reviewed: Mar. 10, 2010

The recipe was awesome!!! However, when I was done with the bars, I couldn't get the bars our without losing some crust. Maybe next time, grease the baking sheet lightly. The caramel layer should be at least doubled or tripled, because I can't taste the Carmel layer that took so much work to make... I used pecans instead of walnuts, and I believe that it tastes much better than the average walnut. I added a whole bag of chocolate chips and I think that's the perfect amount. I am making it for the Lakewood police officers who suffered their loss of a coworker. I hope that cops like toffee bars instead I'd the classic doughnut!!

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Reviewer:

Danigirl97

Reviewed: Mar. 4, 2010

These are very tasty bars. I made them pretty much exactly as written, except that I lined the bottom of my pan with Reynold's Release non-stick foil so that I could easily lift the bars out of the pan for even, clean cutting. Nearly everyone who tried these liked them...they are very tasty. I felt they were a bit too sweet, though. Not sure if I'll make them again, but they were pretty good!

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Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Dec. 26, 2009

I'm very glad I chose to make this for my Christmas assortment. I didn't have gram crackers so I used ritz. Gives it a nice salty / sweet taste. This is a keeper & so easy -( I did double the brown sugar mixture - I don't know how you get the original amount to cover a 9x 13 size)

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Reviewer:

mindy

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Lake Wales, Florida, USA

Reviewed: Dec. 24, 2009

very easy to make and couldn't stop eating them!

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Reviewer:

jill

Reviewed: Dec. 18, 2009

This is SO delicious and simple to make. Like many others, I used 1/2 cup butter with the graham cracker crumbs (to make the crumbs stay together) - and doubled the toffee filling. I've made three pans of this and each one came out perfectly, following the cooking directions as written. Wonderful gift to put in a Christmas tin (if they last that long!). This is a keeper!

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Reviewer:

ellen

Reviewed: Dec. 14, 2009

These were DELISH!!! The only thing I will do differently next time is increase the butter in the graham cracker layer to 1/2 c. The bottom layer didn't hold together completely. Fantastic!

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Reviewer:

STEFIWANAB

Home Town: Louisville, Kentucky, USA

Reviewed: Dec. 14, 2009

These went so quickly at my holiday party! I did as others suggested and took it off the heat as soon as it came to a boil, and then cut them before they cooled. They definatly need to sit overnight, as they taste alot better the next day.

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2 users found this review helpful