This is a great recipe but a couple tips: 1) they must be removed immediately from the cookie sheet or you won't be able to get them off. The sugar mixture turns to hard candy. 2) Variation: I cook them without the nuts. Immediately when removed from the oven I sprinkle chocolate chips on top wait a couple seconds until they start melting and then spread them around. THEN sprinkle with the nuts and press lightly so they'll stick. Remove immediately and place on waxed paper. I usually line a jelly roll pan with foil when making these for easier cleanup.

My sugar butter mixture doesn't get hard. Rather soaks in the club crackers. Could I not be boiling it strong enough to get to the right stage for hardening?

Thought the club cracker cookie was my recipe. Everything is the same except I use brown sugar and I line my pan with the foil and spray it. Then I pour this over the cookies, stick in oven for 5 minutes and then take them out and pour one pkg of semisweet chocolate over the crackers and add my nuts! Wonderful!!

I like the idea of making these easy toffee cookies with club crackers. The buttery taste is really exceptional. I've seen this same recipe dozens of times but it usually calls for saltine crackers. Angie is right, you really should line the pan with foil and spray it with Pam for easier removal of the bars. If you don't spray the foil you'll be picking foil off the backs of the cookies! These are great with the melted chocolate chips and slivered almonds, almost like Almond Rocca candy. This omission is why I gave this version 4 stars instead of 5.

Bake on parchment paper and they slide right off, no mess no stick, and you can remove them when they cool or while they are hot, no need for spray.

I use parchment paper also. It works great! I use pecans since they are native here.