It would be five stars, but I had to modify the recipe to suit my tastes. For those of you who don't like ultra-sweet desserts: I significantly decreased the amount of powdered sugar. I'm not sure how much I used, because I just went by taste, but I recommend starting with two cups and then adding to taste from there. I also used chunky peanut butter instead of creamy because I really felt it needed a more interesting texture. As for the chocolate topping, I used dark chocolate chips. With those changes, my favorite flavor combination is epitomized in this dessert!

Reviewed On: May 25, 2007

I took this to a church picnic, and everyone LOVED it. Since I don't like chocolate to be too sweet, I made 3 ounces of the chocolate unsweetened. It was not even close to being bitter. Then I melted some peanut butter chips and spread it on top of the fudge-- delicious! I think next I'll replace an ounce or two of the chocolate with creme de menthe chips and try some mint fudge. There is a lot you can do with this recipe!

Reviewed On: May 23, 2007

Making really great plain chocolate chip cookies has always eluded me, and I am usually a very successful cookie maker. This is the recipe I've been looking for! Definitely refrigerate the dough first, but this recipe is the one to use.

Reviewed On: Apr. 6, 2007