I was excited when I saw this recipe because I had all ingredients on hand. Once I made it, it was just okay. I had to add a little sugar and honey to get rid of the bitter taste. Oh a bright note, my husband liked it, so at least I didn't waste anything.

Reviewed On: Oct. 4, 2009

Although this is an easy and very few ingredient recipe, it cannot compare to my Congo Bar recipe. Might have been my mistake but I used self-rising flour (minus the baking powder/soda and salt) and it came out cake-like rather than chewy and gooey. Does it make a difference using self-rising flour? The edges were done in about 15 mins, however the center was still somewhat raw. I let it cook for another 5-7 mins only to have a dry, cake-like texture. I am willing to try this again with all-purpose flour with hopes that I won't be disappointed, AGAIN.

Reviewed On: Dec. 22, 2008