I just made these and took them to a covered dish supper. Everyone raved about them. They are very rich (thus the word "fudge" in the name). I followed the recipe exactly. They came out with a nice crumbly base, and sort of a gooey chocolate filling. Next time I will add a 1/4 tsp. of salt to the chocolate mixture - to balance the sweetness of the sweetened condensed milk. Also, I wonder if butter might be good instead of oil in the cake mixture part - anyone tried that yet?

Reviewed On: Sep. 15, 2009

A friend of mine made these cookies last night and I fell in love with them. The only differences she made were to use 1 Tablespoon of ginger, and substitute real butter for the shortening. I will be making these soon. The tablespoon of ginger really gives the cookies the true zing of a ginger snap! Love it!

Reviewed On: Sep. 10, 2009

This was excellent!

Reviewed On: Feb. 27, 2009