I feel kind of silly asking about such an elementary recipe, however Im curious which cracker do most people prefer to use and why? Saltines, Club, Ritz or Graham? Also, I made it years ago and remember the toffee layer was kind of grainy- is that typical or is there a way to keep it smooth? Thanks!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)