This sugar-bomb is the exact recipe my family has been using for years and years. My grandmother used to make them for us, and now I make them for my children. Everyone who has ever tried them, raves about them. They are awfully sugary, but hey, it's not about healthy; it's about summer and picnics and yummy chocolate-butterscotchy goodness. :-) Oh, and I think super chunky peanut butter adds a nice texture.

Reviewed On: Jun. 12, 2009

I wasn't so sure how these would taste when I read the ingredients, it seemed too simple. But they were very good - simple yet flavorful. I made 24 mini muffins and had to cook them for about 20 minutes. The muffins only used about half of the sugar/cinnamon topping, so next time I will cut that part in half.

Reviewed On: May 6, 2009

I had a bunch of hazelnuts I needed to do something with (sent hubby to the store for 1/2 cup of hazelnuts, he came back with 5 cups!). So I tried this recipe. I thought it was really good. I was a little nervous when it cooled and was hard on top, but it turned out great, and it was easy. I will definitely make this again. Next time I'll try some Frangelico in the glaze for a little more hazelnut kick. Since it is dense I made up the extra whip cream I had, and that went really well with it.

Reviewed On: Apr. 9, 2009