I was really nervous to make these after reading the last few reviews, but I am happy to report that it was a huge hit! So, I only baked the crust for 10 minutes, I doubled the pumpkin pie spice and I cut them into squares before totally cooling. Also, I cooked for 30 minutes, then turned off the oven and left them in for another 20 or so minutes. It is always so hard for me to tell when cheesecake is done! I WILL makes these again and will probably add more spice (maybe a little nutmeg and cinnamon). My SIL who doesn't eat dessert ate one and took one for the road, and my MIL raved about the crust. Thanks for the great recipe!

Reviewed On: Nov. 26, 2009

I'm really glad I found this recipe; I think it will be a great staple in my cookie repertoire. I doubled it and added 1 tsp vanilla. Very dry and crumbly batter; I gave up using a spoon and just dug in with my hands! Baked for 22 minutes, but will prob leave in oven longer next time. I also used mini-morsels bc that's what I had one hand. I am excited to try other additives, like Heath toffee bits and butterscotch chips. Great recipe!!

Reviewed On: Nov. 22, 2009

I had high hopes for these simple bars... They were very easy, but they turned out soggy; I can't cut them into bars. Not sure why this is... I like the simplicity and the variations one can make (I used pecans instead of walnuts and added butterscotch chips in mine). Prob will not make again...

Reviewed On: Nov. 15, 2009