About this recipe: The name says it all. Large yield...it's mom's recipe.
This was fabulous! I made recipe exactly as stated, except I took the previous advice and used 1/2 C butter for the crust, and the whole bag of chocolate chips. I used finely chopped almonds (toasted) - wonderful! A minute may be a bit long for the toffee to boil, as mine reached the soft ball stage by about 30 seconds, and I removed from heat at that point. It would have been way too hard if boiled any longer. Thanks to you both Pamela and Victoria for this entirely addicting recipe! - 20 Jul 2005 (Review from Allrecipes US | Canada)
I must say that at first taste I was not impressed, but these definitely are better the next day! My husband and I ended up loving them! I took other's advice and doubled the toffee layer, it really needs it and make sure to take the toffee off the burner as soon as it comes to a boil, do not boil for a minute afterwards. The only thing I will do next time is cook the graham cracker crust a few minutes less, it tasted a little burned around the edges. But I'll definitely make again, these were delish! - 10 Nov 2006 (Review from Allrecipes US | Canada)
ok like some of the others i changed the recipe up a bit. first i changed the crust to 1 2/3 cups graham cracker crumbs, 1/3 cup brown sugar and 1/2 cup butter. for the toffee layer, i doubled the recipe and added a bit of vanilla. before i baked the crust i sprinkled on a thin layer of cocoa/powdered sugar to add a bit more chocolate taste. and like another reviewer, i cut the bars before completely cooled to make it easier and to keep them from falling apart. these are great right away or days later(assuming they last that long!) definitely a great recipe to have when you need to take something to a gathering, or just need a bit of a pick-me-up! love it! - 15 Apr 2008 (Review from Allrecipes US | Canada)