Recipe by Krsi Sue
I make this at Christmas Time every year for my cookie platters that I give away. I've made it with plain graham crackers, chocolate graham crackers, town house and ritz crackers. I prefer the town house or ritz crackers the best as it is just a little bit "less" sweet.
Top Review by WorkingDogz
I use this exact same recipe that I got from an old friend many years ago. I make it with graham crackers and pecans, and it is mouth wateringly delicious! It does not turn out right with all butter or all margarine, you have to use both. Also, you need to use stick margarine, not the spreadable type. I break apart the graham crackers so that the toffee mixture flows around them, coating all of the crackers, and I piece them together to completely fill the jelly roll pan so that they don't float around in the mixture when it starts to bubble. It's a fine line between soggy crackers and burnt toffee, so you may have to experiment with a batch or two to get the timing just right for your oven. I use stainless steel pans, which cook slower than my non-stick pans do. An addicting recipe, that disappears fast!
- 1 (16 ounce) box graham crackers or 1 (16 ounce) boxtown house crackers or 1 (16 ounce) box Ritz crackers
- 1⁄2 cup butter
- 1⁄2 cup margarine
- 1⁄2 cup sugar or 1⁄2 cup Splenda granular
- 1 cup pecans or 1 cup walnuts
Directions See How It's Made
- Line a large lipped cookie sheet with foil.
- Place crackers end to end on cookie sheet.
- Combine other ingredients (except nuts) in saucepan and bring to a boil.
- Boil for 2 minutes.
- Pour over crackers.
- Sprinkle with chopped nuts.
- Bake at 350 degrees for 12-14 minutes.
- When cool, break apart.