I just made this an hour ago for the first time using blueberries picked fresh today, and I tasted it hot out of the oven. Very good. I too doubled the lemon zest, and did part brown sugar, part white in the streusel topping. Otherwise, followed recipe exactly. I might consider adding some toasted walnuts in the topping at a future time.

Reviewed On: Sep. 1, 2009

My mom made these every year since I was a little girl. My sisters and I have cont'd her tradition so it's been in our family for over 30 years so far. Adding Paraffin (Gulf canning wax) to the chocolate (1/2 stick to 3/4 to bag o chocolate) allows the chocolate to set up faster and stick to the peanut butter. Keep the chocolate temperate just warm enough to stay melted but not too hot to avoid runniness. Since the paraffin does thin the chocolate a bit, I make sure to triple dip.

Reviewed On: Dec. 14, 2008

I made this for a large crowd, following the suggestion to reduce the baking powder to 2 tsp. I doubled the recipe otherwise (adding 2 tsp of vanilla) and everyone loved. Some reviewers are mentioning baking SODA and that ingredient isn't even mentioned so no wonder theirs tastes like wallpaper paste. Baking Soda and baking powder are vastly different.

Reviewed On: Apr. 21, 2008