LOVE, LOVE, LOVE this recipe! We bring it to every gathering and everyone goes crazy over it!! Sometimes we sprinkle coconut over the top of half the pan and put it quickly under the broiler to toast the coconut for those coconut lovers! It's so easy and delicious!!! Thank you Martha!!!!

I found it easier to pour the butter/sugar mixture over the graham crackers before adding the toffee and nuts - could spread it around.
Next time I am going to try chocolate graham crackers and white chocolate chips

I have made this several times and my family loves this recipe. You do have to cut them while they are fresh out of the oven. My husband prefers them without the salt. I like them either way. This one is a keeper and so easy to make.

Cutting while hot is easier and they break apart better when cooled (I tried both ways). You can't tell that you did a good job cutting until they cool. Variations are endless. As a chocoholic, I like spreading the melted chips so every bite gets some chocolate. Yum! Today I realized I did not have toffee bits and used caramel bits and they seem to work as well.

Fortunately, I read a step out of order, so I didn't cut them until they were cool; can't imagine why the directions would have one do otherwise. I used a 9x12" pan and 15 graham squares (didn't separate them at the perforation)

Cutting while they're still warm just gave me a messy pizza cutter. I, too, broke the graham crackers into squares before uptting them in the pan. Also, to make them lay flat, I trimmed some of them with kitchen shears.

I tried this and added marshmallows after the chocolate chips. I popped it back into the oven really quick to give the marshmallows a little toasting. Simple smores like bars for the kidlets lunches. LOVE IT ! Can't wait to find other additions/substitutions.

I replaced the toffee ith coconut and the butter with margarine. It seems the sticky toffee bits hold the toppings, because the coconut and almonds were falling off the bars. It was delicious, but I prefer the original version where syrup is poured over crackers (before the nuts) and then it's baked. While hot, the chocolate chips are sprinkled over the top, and after they melt, you spread the melted chocolate evenly over the crackers, and then press the nuts into the chocolate.

These are absolutely terrific. Easy, delicious, and they last over a week in an air tight container! What more could you ask for?

I have a similar recipe which uses saltine crackers. They are very tasty. I plan to try your recipe with graham crackers this weekend. Thanks.

Yum, how easy is this? I changed a few things, too...as I used only ingredients that I had in my house. I used cinnomon graham crackers and cut Twix bars into small pieces and put three on each square of graham cracker. I added chopped walnuts and then poured the butter/sugar mixture on top. I baked it as directed for 11 min. at 350 and when it came out of the oven, I added chopped dark chocolate and a bit of table salt. They are amazing! :)

I found Heath Bar brand toffee bits right next to the chocolate chips at the Giant supermarket.

I made this and it is so delicious! They are also really good frozen. I used walnuts instead of almonds and heath bar instead of toffee bits (where can one find toffee bits?) Thanks Martha!

Thank you. My grand daughters favorite. She wants toffee bars instead of a birthday cake!

This recipe is somewhat confusing. First, it says to use 13 graham crackers, but it appears that you should use graham cracker BOARDS (the rectangular, two-part cracker) rather than individual crackers (i.e, 1/2 board.) Then, even with using a 1/2-sheet baking pan, 13 boards do not fit. I could only get 2 rows of 6. Also, it took me at least 2x the time indicated for the butter-sugar mixture to get syrupy. And lastly, I don't understand why you would cut them before they are cool-the chocolat

This recipe is somewhat confusing. First, it says to use 13 graham crackers, but it appears that you should use graham cracker BOARDS (the rectangular, two-part cracker) rather than individual crackers (i.e, 1/2 board.) Then, even with using a 1/2-sheet baking pan, 13 boards do not fit. I could only get 2 rows of 6. Also, it took me at least 2x the time indicated for the butter-sugar mixture to get syrupy. And lastly, I don't understand why you would cut them before they are cool-the chocolat

Absolutely AWESOME - Thank you, Martha!!!
I did make a few changes (but then I always do):
1. used 1 cup rough chopped roasted pecans
2. broke the crackers in half (2x2) first and then I did not need to cut afterwards, Just snapped apart when cool.
3. used parchment paper
4. my OPPS -- forgot the salt - but still great
Theses only got better each day. (much better than that ol' saltine version)

Oh my these are amazing! I could eat the whole pan!

This recipe is super easy and delicious...I have made it three days in a row!!