The name says it all. Large yield...it's mom's recipe.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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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 350 degrees F (175 degrees C).

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  • In a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. Press into the bottom of an ungreased 9x13 inch pan.

  • Bake for 8 to 10 minutes in preheated oven. In a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. Cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Pour immediately over baked cookie base.

  • Bake for 10 more minutes. Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes, until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts. Cool before cutting into bars.

Nutrition Facts

162 calories; protein 1.2g 2% DV; carbohydrates 16.9g 5% DV; fat 10.8g 17% DV; cholesterol 16.9mg 6% DV; sodium 90.5mg 4% DV. Full Nutrition
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Reviews (149)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/21/2005
This was fabulous! I made recipe exactly as stated except I took the previous advice and used 1/2 C butter for the crust and the whole bag of chocolate chips. I used finely chopped almonds (toasted) - wonderful! A minute may be a bit long for the toffee to boil as mine reached the soft ball stage by about 30 seconds and I removed from heat at that point. It would have been way too hard if boiled any longer. Thanks to you both Pamela and Victoria for this entirely addicting recipe! Read More
(113)

Most helpful critical review

Rating: 2 stars
12/14/2011
This SHOULD have been good but was not. First the directions for the graham cracker crust were all wrong. There is not enough butter to make the crust form and the cracker crumbs stayed just that... cracker crumbs... and did not adhere to the bottom of the toffee. So much for giving this as a gift. Secondly there was not enough toffee to cover the crumbs. It was a mess trying to spread it to the edges and I was not able to get any toffee into a couple of the corners. Third the completed bars were WAY TOO SWEET -- and I like sweet things but this was sickly. The graham cracker crust with the brown sugar put it over the top. It would be much better with more of a minimally-sweetened shortbread base. More cookie-like and not sweet and crumbly. I can't give this away along with my other Christmas cookies this year so am looking for a better recipe. Read More
(7)
179 Ratings
  • 5 star values: 105
  • 4 star values: 50
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 6
Rating: 5 stars
07/20/2005
This was fabulous! I made recipe exactly as stated except I took the previous advice and used 1/2 C butter for the crust and the whole bag of chocolate chips. I used finely chopped almonds (toasted) - wonderful! A minute may be a bit long for the toffee to boil as mine reached the soft ball stage by about 30 seconds and I removed from heat at that point. It would have been way too hard if boiled any longer. Thanks to you both Pamela and Victoria for this entirely addicting recipe! Read More
(113)
Rating: 5 stars
11/10/2006
I must say that at first taste I was not impressed but these definitely are better the next day! My husband and I ended up loving them! I took other's advice and doubled the toffee layer it really needs it and make sure to take the toffee off the burner as soon as it comes to a boil do not boil for a minute afterwards. The only thing I will do next time is cook the graham cracker crust a few minutes less it tasted a little burned around the edges. But I'll definitely make again these were delish! Read More
(64)
Rating: 5 stars
04/16/2008
ok like some of the others i changed the recipe up a bit. first i changed the crust to 1 2/3 cups graham cracker crumbs 1/3 cup brown sugar and 1/2 cup butter. for the toffee layer i doubled the recipe and added a bit of vanilla. before i baked the crust i sprinkled on a thin layer of cocoa/powdered sugar to add a bit more chocolate taste. and like another reviewer i cut the bars before completely cooled to make it easier and to keep them from falling apart. these are great right away or days later(assuming they last that long!) definitely a great recipe to have when you need to take something to a gathering or just need a bit of a pick-me-up! love it! Read More
(45)
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Rating: 5 stars
12/20/2003
I just LOVE this recipe!!! I make these anytime I have to take a dessert someplace. I've never met a single person who didn't like these toffee bars. It's worth the pain of stirring the toffee forever when you hear all of the rave reviews. BIG HINT: I use sliced almonds on top instead of walnuts - it makes the cookies look beautiful! Many people thought I had bought them from a bakery - they looked professionally done with the almonds on top. Read More
(31)
Rating: 5 stars
04/26/2008
WOW! I wish I could give this more than five stars. I was home alone when I tasted the result and I exclaimed "Oh my gosh!" out loud. These were so good and easy! I love brown sugar and toffee so the taste was perfect for me. Next time I may double the toffee layer just to give it a bigger toffee taste. The toffee sort of sinks into the crust when you bake it the second time. Read More
(29)
Rating: 5 stars
10/15/2008
These are INSANELY good!!! I could eat the entire pan! They taste just like toffee so I'm not sure what another reviewer was saying that they didn't. The only thing I changed about this recipe was using pecans instead of walnuts (I simply didn't have any) and it was FABULOUS!!! If you have your heat too high then the butter sugar mixture will turn into a ball...otherwise will be fine. I boiled mine over a minute and it was great. I don't think it needs anymore chocolate...really really great bar!! Thank you! Read More
(19)
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Rating: 5 stars
09/27/2008
YUMMMM!! I made these for a bake-sale as a "sugar free option" and they were gone in less than 10 minutes! Do yourself a favor buy a box of crushed graham crackers (they're sold in the baking aisle)to save time and aggrivation of crushing crackers. I used splenda brown sugar and sf hersheys chocolate bars (chopped them up) for the top. unbelievably good!! Read More
(17)
Rating: 4 stars
06/18/2006
These turned out pretty good - although boiling for 1 minute was way too long and the toffee ended up slightly burnt. I will take it off the stove and into the pan almost immediately after it starts boiling the next time I make them. Yum!! Read More
(15)
Rating: 5 stars
01/24/2011
These are excellent and easy! I made these on a baking sheet with a rim around the edges (basically a jelly roll pan) and it was perfect. They are very crumbly but I think that's how they are supposed to be. Very much resembled almond roca in taste although I used pecans in ours. Read More
(13)
Rating: 2 stars
12/14/2011
This SHOULD have been good but was not. First the directions for the graham cracker crust were all wrong. There is not enough butter to make the crust form and the cracker crumbs stayed just that... cracker crumbs... and did not adhere to the bottom of the toffee. So much for giving this as a gift. Secondly there was not enough toffee to cover the crumbs. It was a mess trying to spread it to the edges and I was not able to get any toffee into a couple of the corners. Third the completed bars were WAY TOO SWEET -- and I like sweet things but this was sickly. The graham cracker crust with the brown sugar put it over the top. It would be much better with more of a minimally-sweetened shortbread base. More cookie-like and not sweet and crumbly. I can't give this away along with my other Christmas cookies this year so am looking for a better recipe. Read More
(7)
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