Cookies made with graham crackers. Taste like brittle. Easy and quick to make.

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Recipe Summary

Servings:
21
Yield:
42 cookies
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Ingredients

21
Original recipe yields 21 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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  • Place 40 - 45 small graham crackers on cookie sheet.

  • Combine margarine, butter (yes... 1 stick of each!) sugar, and nuts in a saucepan over medium heat. Let boil for 2 minutes.

  • Spread over crackers. Bake 10 minutes. Remove and immediately transfer to foil with spatula.

Nutrition Facts

259 calories; protein 3g 6% DV; carbohydrates 28.6g 9% DV; fat 15.3g 24% DV; cholesterol 11.6mg 4% DV; sodium 262.8mg 11% DV. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2009
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!!! Read More
(15)

Most helpful critical review

Rating: 3 stars
12/23/2010
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. Read More
(3)
33 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/06/2009
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!!! Read More
(15)
Rating: 4 stars
12/14/2011
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! Read More
(15)
Rating: 5 stars
02/03/2005
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. Read More
(12)
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Rating: 5 stars
11/11/2007
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. Read More
(9)
Rating: 5 stars
12/22/2003
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. Read More
(8)
Rating: 4 stars
05/12/2003
I tried thie with cinnamon grahams and it was wonderful. Read More
(6)
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Rating: 4 stars
10/03/2006
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! Read More
(6)
Rating: 5 stars
04/20/2008
Very easy to prepare and taste so rich and buttery. Can t wait to experiment with other types of nuts. The only change I made was to add a teaspoon of vanilla after boiling the nut mixture. I recommend using parchment paper or lining the cookie sheet with foil for easy clean up. Thanks Melissa! Read More
(6)
Rating: 5 stars
05/12/2003
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! Read More
(6)
Rating: 3 stars
12/23/2010
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. Read More
(3)
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