Recipe by Melissa
"Cookies made with graham crackers. Taste like brittle. Easy and quick to make."
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Yummy!!! Don't worry about spreading it out perfectly. When it cooks it spreads really well anyway. Next time I will try pecans. Update: love it with pecans. Lined cookie sheet with parchment paper. When done just lift the whole parchment out with crisps and let cool on counter, maybe place a towel down first, they are hot!!! I read someone sprinkled chocolate chips on top, might try that too!!!
I'm not sure if I did this wrong, but I followed the directions exactly. I also took the suggestions of many reviewers on what the consistency should be. This did not really turn out like "toffee" for me at all. It tastes like butter/sugar soaked graham crackers.
These are so bad for you, but so addictive! I use walnut or pecan pieces, and only use about 1/4 cup.
You have to be sure to melt the butter over a lower heat and not cook the mixture too long. If the syrup isn't the right consistency, or if you burn it over high heat, the cookies aren't as good. Try it a couple times and you'll figure out the right temperatures and cook times. It's been different for me each time I make these, but I've learned what the mixture should look like to turn out correctly.
A version of this recipie has been in my family for many many years. There are some differences and tips I can share: Heat your oven to 325, Boil your margarine, butter and sugar for only 2 minutes; remove and add 1tsp of vanilla. Pour ontop of HONEY graham crackers on a lined jelly roll pan (makes removal easier if you use parchment paper). Sprinkle with chopped walnuts and bake in heated oven for 10 to 12 minutes, NO MORE. Easily over baked and/or over boil so these times are important!
Very good, especially if you love toffee. Be sure to use a cookie sheet with sides, though. I used one without sides and the butter mixture bubbled up, spilling over and creating a mess in the bottom of my oven. I also didn't have to boil this for two full minutes to get the right consistency for the mixture, which I would describe as frothy and bubbled-up.
I love these, they're wonderful.And very easy to make. I do not care for walnuts, so I've used pecans, silvered almonds and even coconut. They're all good. You really must try.
I've made these with both graham and saltine crackers. I think I prefer the saltine version. I like using slivered almonds. Overall, though, very yummy and easy to make!
I had been looking for this recipe. My grandmothers neighbor made them and my family fell in love with them. We tried to make them ourselves but it never worked out. I was finally able to make them with your recipe. They turned out great, thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/21 of a recipe
Servings Per Recipe: 21
Amount Per Serving
Calories from Fat: 138
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