These are easy to make, using no eggs, or flour. Very good but different.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

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  • Melt the margarine and add soda crackers; spread in a 13 x 9 inch cake pan.

  • Sprinkle coconut, chocolate chips and nuts evenly over soda cracker mixture. Pour milk over nuts and bake for 20 minutes.

Nutrition Facts

356.6 calories; 5.5 g protein; 35.3 g carbohydrates; 31.4 mg cholesterol; 177.8 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/03/2005
I figured out why many people are saying there's not enough crust! The recipe ingredients have been scaled to 1/2 the original and it is stuck at that serving modification but the instructions are for the original yield of 24 (2 dozen - see intro text under "submitted by"). So, of course half the ingredients would not really work in a 13x9" pan. Either bake the current modified version in a 9x9" or 8x8" pan or double the ingredients and bake in a 13x9" pan. They are good!! I would recommend pressing the butter/cracker mix down into the pan. I used fat free saltines and fat free s.cond.milk and pecans instead of walnuts with good success as well. Read More
(89)

Most helpful critical review

Rating: 2 stars
12/08/2010
I had high hopes for these simple bars... They were very easy but they turned out soggy; I can't cut them into bars. Not sure why this is... I like the simplicity and the variations one can make (I used pecans instead of walnuts and added butterscotch chips in mine). Prob will not make again... Read More
(4)
27 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
08/02/2005
I figured out why many people are saying there's not enough crust! The recipe ingredients have been scaled to 1/2 the original and it is stuck at that serving modification but the instructions are for the original yield of 24 (2 dozen - see intro text under "submitted by"). So, of course half the ingredients would not really work in a 13x9" pan. Either bake the current modified version in a 9x9" or 8x8" pan or double the ingredients and bake in a 13x9" pan. They are good!! I would recommend pressing the butter/cracker mix down into the pan. I used fat free saltines and fat free s.cond.milk and pecans instead of walnuts with good success as well. Read More
(89)
Rating: 5 stars
01/22/2008
i luv this recipe because i can put whatever chips and nuts i have left from making x-mas cookies (this years batch has milk chocolate white and butterscotch chips w/ pecans and cashews). i've found that 1 stack/sleeve of crackers and 1 stick of butter/marg. makes a perfect crust. then put any chips or nuts and coconut u like on and ONE can of milk. Read More
(26)
Rating: 5 stars
10/14/2007
This is simplicity at its best! I made these without the optional nuts and cooked them in mini-muffin pans for 12 minutes. (It yielded 40 "cookies".) So deliciously sinful and easy-- I'll definitely be making them again! UPDATE: I just made these again this time doing it bar-style. Aaaahh-- I can't decide which way is better but I sent them all to work with my husband and he called me to say that his co-workers said that they were awesome. Read More
(25)
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Rating: 5 stars
09/03/2007
I was unsure about using a soda cracker crust for this recipe thinking it would taste odd. But it turned out to be very good. I took the advice of others and increased the soda cracker crumbs to 1 1/2 cups and kept the butter at 1/2 cup. I think it created just the right amount of crust. Since I used salted crackers and salted butter the flavor of the crust was just right too. Because our family doesn't like super-sweet desserts I used unsweetened flaked coconut (which you can purchase at a health food store or in the grain-cereal section of a supermarket). We tried the recipe twice once with the semisweet chocolate chips and walnuts and the other time with milk chocolate chips and pecans using the same measurements. Both tasted great. Thanks for a delicious recipe! Read More
(14)
Rating: 5 stars
03/12/2009
Amazingly easy delicious and supremely adaptable. You could use any type of crackers for the crust(well probably not onion or garlic-flavored crackers!)and the rest of the ingredients may be swapped out. For example I used soda crackers toffee bits semi-sweet chips and a sturdy cup of pecans. I melted the butter in the pan while the oven was heating up then just mixed in the crackers and pressed down the crust. I omitted the coconut due to family allergies and they STILL came out fabulous! Thank you so very much for this recipe! Read More
(8)
Rating: 5 stars
10/19/2002
These couldn't be any easier! You'll never know they're made with saltines -- they form a wonderful crust when it's all done. Very rich absolutely wonderful! Read More
(8)
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Rating: 5 stars
04/07/2003
Very good easy recipe. I liked the way the crust turned out with whole-wheat saltines. Read More
(8)
Rating: 5 stars
02/08/2008
I doubled the crust part of the recipe and kept everything else as specified. Great recipe and very easy will make again. Read More
(6)
Rating: 5 stars
12/03/2003
Could this be easier and yummier! the crackers are really good in this too. Ive tried to spread the cracker mix onto the bottom of the pan but it would never fit so i increase the crackers and butter a bit.. adding about a 1/2 of what was called for again... so about 1 1/2 c. crackers and 3/4 c. butter. Once for a variation I also added about 1/4 c. of peanut butter chips as well. YUMM Read More
(6)
Rating: 2 stars
12/08/2010
I had high hopes for these simple bars... They were very easy but they turned out soggy; I can't cut them into bars. Not sure why this is... I like the simplicity and the variations one can make (I used pecans instead of walnuts and added butterscotch chips in mine). Prob will not make again... Read More
(4)