Thick and rich. Next time i'll use a bigger pan to thin these out a little. I had a hard time getting the temp/time right. They started to burn on top but were still undercooked inside, so i lowered the temp and left them in 15 more minutes. I added almost a full cup of peanutbutter, and used mini chips in BOTH batters. It's a really good, easy recipe. Next time, i'll just need to bake them at a lower temp for longer.**Update** These are 10X better the next few days!!

Reviewed On: May 17, 2009

I baked this in an 11 inch springform tube pan. I baked it for 1 1/2 hours @ 350, and was still completely raw. I'm no beginner, i'm not sure what happened here.

Reviewed On: May 10, 2009

I made these into bars, which worked out well. I recommend using a pastry cutter to make the crumb. There is far too much butter in the crumb topping. 1/4 cup would have been much better. I probably won't make this again.

Reviewed On: May 8, 2009