27 Reviews

I was going to rate this 4 stars. It's different and easy and cheap, but it wasn't my favorite thing. But then I kept sneaking back to the fridge to get another piece, and I decided that was a sign! I cut the recipe down, and that's how I will do it every time I make it for just us, because otherwise I'll eat even more! I used 24 crackers, since that's what my small cookie sheet held. I used 1/2 cup plus 2 tablespoons of butter, 1/2 cup plus 1/8 of a cup of light brown sugar, and 1 and 1/4 cups of chocolate chips. I know I will make this soon and will include it on my holiday cookie platter. EDIT** I tried this a 2nd time using margerine, and it was very sticky. I wouldn't serve it to anyone because I was afraid the would lose their teeth. Then I did it a 3rd time, using real butter again. It wasn't sticky at all. Just nice and crunchy. So if you only have margerine, skip this recipe until you have butter on hand!

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Mark & Stacy December 27, 2007

My friend's family has been making this for about 30 yrs now... we never knew the name of it originally so we called it "I can't Believe it's Already Ready Candy". It is excellent made w/ brown OR white sugar. Her recipe directs you w/ specific times for EVERYTHING! You line a broiler pan w/ foil and arrange your crackers (her recipe called for Ritz). Melt butter and sugar and boil for 3 minutes. Pour over crackers and bake at 400 degrees for 5 minutes. Immediately sprinkle the chocolate chips over this evenly and pop back in oven for 2 min or less. This spreads the chocolate very easily over entire top of candy. Sprinkle your choice of nuts on top. FREEZE them solid...then break into pieces and store in airtight containers. The odd shapes they make when broken up make them even more interesting. I always make these for Christmas baskets w/ a copy of the recipe attached. EVERYONE loves them. Oh... and when you take them out of freezer.. lift foil sheet out... invert and peel candy off foil. Put pan away... it's clean! You can also use buttered or sprayed parchment paper.

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Raquel Grinnell December 16, 2010

I love these! Make sure you use real butter not margarine, it makes a difference, in my opinion. Also, it is fine to use white sugar. That's what I've always used. YUM!

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Marg (CaymanDesigns) November 24, 2004

This was pretty good. It went pretty quick at our get together. I'll make it again. Thakns for posting.

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Bonnie LaBrake March 26, 2003

Excellent!

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dogsandwoods April 22, 2010

Shocking that these ingedients can be used to create such yumminess! Loved it...made many batches over the holidays as they kept 'disappearing' from my fridge.

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Chef Higgins January 03, 2010

So delicious and so easy to make. A big hit with the family. I used one cup of margarine and a 12 ounce package of chocolate chips.

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mollypaul December 30, 2009

While organizing my recipes into a "tried and true" cookbook, I realized I never rated this recipe. LOVE IT! The taste is wonderful and it's practically foolproof!

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Soleilbb October 03, 2009

Fantastic!!!!!!!!!!!!!!!! Everyone loved this at our superbowl party - it was the perfect sweet treat. Chocolate was great! But next time will cut it down and pour over 2/3 only because my DH liked it with just the crackers and toffee-esque goodness. Thank you!

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786507 February 16, 2009

This is fantastic and so easy to make! I have substituted Ritz crackers in the past and also added chopped white chocolate with the pecans. My kids love it!

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JLR12 December 05, 2008
Easy Cracker Candy