Very Good!

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a small saucepan over medium-high heat melt butter with brown sugar; bring to a boil and remove from heat.

  • Arrange crackers (salt side up) on a jelly roll pan. Pour butter mixture over crackers.

  • Bake in preheated oven for 5 minutes.

  • Remove from oven and sprinkle chocolate chips over crackers. Bake for another 5 minutes.

Nutrition Facts

220 calories; protein 1.8g 4% DV; carbohydrates 26.1g 8% DV; fat 13.2g 20% DV; cholesterol 20.3mg 7% DV; sodium 183.7mg 7% DV. Full Nutrition
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Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2007
I've been making this candy for many years because it's that good, and that simple. My recipe varies only slightly from this one, but it may help those who experienced any problems. Line your jelly roll pan with foil, then spray the foil with cooking spray. (This way you won't wreck your pan, and they won't stick) Heat the sugar and butter to boiling, then boil three minutes. Remove from heat and stir in 1/2 tsp. vanilla. Pour mixture over crackers and bake 5 minutes. Sprinkle chocolate chips evenly over top (I use milk chocolate as a matter of personal preference), then spread evenly as the chocolate begins to melt -- no need to return this to the oven. I then top with 1 cup finely chopped almonds or pecans, pressing down lightly. Refrigerate for at least 3 hours, then break into pieces and store in refrigerator. This is no fail and just delicious...addicting too! Read More
(235)

Most helpful critical review

Rating: 3 stars
07/02/2003
I must of done something wrong because the bars never "set-up". When I tried to lift them from the pan they were gooey and running. Any ideas of where I went wrong? I had to dip them in crushed pecans to kinda "solidify" them enough to handle. Thanks Read More
(13)
125 Ratings
  • 5 star values: 86
  • 4 star values: 22
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
12/28/2007
I've been making this candy for many years because it's that good, and that simple. My recipe varies only slightly from this one, but it may help those who experienced any problems. Line your jelly roll pan with foil, then spray the foil with cooking spray. (This way you won't wreck your pan, and they won't stick) Heat the sugar and butter to boiling, then boil three minutes. Remove from heat and stir in 1/2 tsp. vanilla. Pour mixture over crackers and bake 5 minutes. Sprinkle chocolate chips evenly over top (I use milk chocolate as a matter of personal preference), then spread evenly as the chocolate begins to melt -- no need to return this to the oven. I then top with 1 cup finely chopped almonds or pecans, pressing down lightly. Refrigerate for at least 3 hours, then break into pieces and store in refrigerator. This is no fail and just delicious...addicting too! Read More
(235)
Rating: 5 stars
01/25/2007
I love these! Here are some tips for making them a little easier......1-before you lay out the crackers put foil on the cookie sheets 2-don't pour the sugar mixture over them just spoon it on and 3-while the crackers are in the oven melt the chocolate chips in a saucepan with a tablespoon or so of milk and then spoon the chocolate over them and put in the fridge to cool. Read More
(95)
Rating: 4 stars
10/31/2006
Yummy. I didn't know how to apply 10oz of crackers (most boxes of saltines are 16 oz). About 1/4 of a 16 oz. package of crackers lines the bottom of a jelly roll pan. To use close to 10 oz. you would have to have more than one layer of crackers. I did not do this. I used enough crackers for one layer on the bottom of the pan. I also melted the chocolate chips on the stovetop with about 1 Tbsp of milk. This made it easier to spread. I also melted some white chocoalte chips and drizzled over the top for color. Like someone else suggested I boiled the sugar mixture for about 2-3 minutes before topping the crackers to bake. This made the toffee more firm. Read More
(45)
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Rating: 5 stars
12/07/2003
I have made this many times. I love it! It is so easy. The recipe I have is slightly different (using white sugar) but I am sure it is just as good. I do have some suggestions. Make sure you use chocolate "chips". I had chocolate "chunks" thinking it would work the same...NOT!!!!!! I also melt white chocolate and drizzle it over the dark chocolate to make it look nicer. Enjoy! Read More
(24)
Rating: 4 stars
12/20/2004
Have made this recipe for 2 years now after failing at traditional toffee recipes. I love it. So does my husband and neighbors. The changes that I made are this - I make sure that I boil the sugar and butter for a few minutes until it starts to darken and morph into a pre-candy stage. Also I cook the whole thing for 8 -10 minutes before adding the choc chips. Then I just pop it in (even with the oven off) to melt the chips. I burnt it the forst time that I cooked it for 5 minutes. Too hot for chips at that temp.. It does take a while to set. I always put mine in the garage or porch (in the winter). IT will help speed the process. Not the real thing but close with tasty results!!!!!!! Read More
(23)
Rating: 5 stars
12/19/2005
This is a wonderful recipe. I've been making it for years as part of the gift baskets I give away at Christmas. I must say that it is VERY important to line your cookie sheet with heavy duty foil and then either grease the foil or spray with Pam. I use different types of nuts...whatever I have on hand and sometimes I don't use any nuts at all. The back of a soup spoon seems to work well for smoothing out the chips after they have melted Read More
(22)
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Rating: 5 stars
11/10/2005
These are wonderful. I used the release foil lightly buttered and they came out of the pan easily. I also added nuts on top of the chocolate immediately after baking. Make sure to boil the butter/br. sugar mixture about 3 minutes so it will solidify. Read More
(16)
Rating: 3 stars
07/01/2003
I must of done something wrong because the bars never "set-up". When I tried to lift them from the pan they were gooey and running. Any ideas of where I went wrong? I had to dip them in crushed pecans to kinda "solidify" them enough to handle. Thanks Read More
(13)
Rating: 4 stars
08/29/2002
i'm not sure what i did wrong but the sugar got gritty. don't get me wrong it tasted good good good! i will definitely make this again. thanks! Read More
(13)
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