These cookies taste like a cross between toffee and peanut brittle--very rich.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
14
Yield:
28 pieces
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a jellyroll pan.

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  • Arrange graham crackers side by side on the entire bottom of the jelly roll pan. In a small saucepan, cook the butter and brown sugar, stirring constantly until the sugar is dissolved. Bring to a boil and simmer for one minute. Remove from heat, stir in the vanilla, and pour the entire mixture evenly over the graham crackers. Sprinkle the pecans all over. Bake in the preheated oven for 10 minutes.

  • After removing cookies from the oven, sprinkle with the chocolate chips. Let stand until completely cool before cutting into bars. For best results, try to cut along the perforations of the graham crackers.

Nutrition Facts

374 calories; protein 2.7g; carbohydrates 35.4g; fat 26.6g; cholesterol 34.9mg; sodium 92.2mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2005
Everytime I make these "toffee bars" no one will eat any of the other treats I make! So I usually end up making 2-3 batches at a time so there will be plenty to go around. Something I ALWAYS do is line the pan with foil and lightly spray with cooking spray (if you want to enjoy the cookies and not all the work involved in cleaning the pan) Read More
(21)

Most helpful critical review

Rating: 2 stars
02/21/2003
These were pretty good - I tried them because they were similar to a recipe I had years ago and lost. Even though I greased the pan well these stuck like glue to my nonstick jelly roll pan and I basically ruined the pan trying to pry them out! Read More
(4)
33 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/22/2005
Everytime I make these "toffee bars" no one will eat any of the other treats I make! So I usually end up making 2-3 batches at a time so there will be plenty to go around. Something I ALWAYS do is line the pan with foil and lightly spray with cooking spray (if you want to enjoy the cookies and not all the work involved in cleaning the pan) Read More
(21)
Rating: 5 stars
02/19/2009
No greasing or sticking if you use Reynolds Release Foil! I mention this 1st for people have trouble with sticking to the pan. Also I find if you bring to a boil and boil a full 3 minutes; the brown sugar butter mixture will set up perfectly. These are just as great as the soda cracker cookies in this sight. It's hard to tell the difference. But if you compare taste; the saltines bring out the toffee flavors a bit more because of the salt. I made these at Christmas time. I also made these with milk chocolate chips instead of nuts and used 1 cup of toffee bits sold along with chocolate chip section of the baking aisle. My grandson isn't a nut lover and thought these were great this way. My coffee group thought these were a great Valentine Day treat. Read More
(16)
Rating: 5 stars
06/25/2009
The only question is why isn't this recipe famous?? I can't believe it doesn't have hundreds of 5 star reviews! I lined my pan with foil sprayed the foil then layed the graham crackers down. I also simmered the toffee for 3 minutes as suggested. Because I had so much toffee left over I made 2 layers: graham crackers toffee graham crackers toffee then pecans and chocolate. Read More
(12)
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Rating: 5 stars
12/08/2003
Similar to a recipe I made but without graham crackers. I like the addition of the graham crackers. My suggestion would be to closely watch it while it is baking - mine did not need 10 minutes. Also I used a rubber spatula to spread the melted chocolate chips around. Yum! Read More
(7)
Rating: 5 stars
09/27/2010
I first tasted this recipe years ago and it's always been a favorite. I moved recently and don't have many of my recipes with me since they are in storage as we wait to move into a new house. So I was thrilled when I found this on here. I always line my pan with foil spray it and let the butter/sugar simmer for a couple minutes so it thickens. I spread the chocolate chips with a spatula and stick them in the frig for a little while to speed up the cooling process. They always come out perfect. I don't even try to break them into nice/neat squares. I treat them like "toffee" and just break them into pieces with jagged ends/corners. These are going to a birthday party with me tonight -- bound to be a surefire hit! Read More
(7)
Rating: 4 stars
01/25/2010
These tasted pretty good but they didn't set up very well for me. Next time I will probably cook the toffee on the stove a little longer. A suggestion for others who plan to make this - make sure you line your pan with foil. It makes for much easier clean-up. Read More
(6)
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Rating: 4 stars
08/06/2008
The toffee didn't really set up very well - I may let the sauce cook a little bit longer before putting in the oven. They tasted awesome and the pan was gone the same day that I made them. Read More
(4)
Rating: 2 stars
02/21/2003
These were pretty good - I tried them because they were similar to a recipe I had years ago and lost. Even though I greased the pan well these stuck like glue to my nonstick jelly roll pan and I basically ruined the pan trying to pry them out! Read More
(4)
Rating: 4 stars
12/13/2010
taste great but mine were a bit sticky. I think they need to be cooked a little longer. don8pet Read More
(3)
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