This is my favorite candy recipe! I have made in three times for presents. I don't like almonds so I use peanuts, and I'm going to try a batch with cashews. I lightly greased the foil in the jelly-roll pan and I turned down the heat to "medium" once the caramel started to boil. I stirred occasionaly once it was boiling and I'm pretty sure it would have burned is I hadn't, esspecaily at the very end. Everyone I give it to LOVES it and asks for more.

Reviewed On: Dec. 9, 2007

These brownies are very chocolatey, rich, moist, and a little gummy. They kind of stick to the roof of your mouth. My dad REALLY liked them but i think they're just OK. The icing is very rich and decedent, and there's a lot of it! This recipe makes enough for a thick, gooey layer. I used half granulated sugar for the icing (I ran of out of powdered suagr) but you can't tell. I used 1 cup of chocolate chips instead of walnuts. You can't tell there is any zucchini in these brownies. They are cakey but not in a bad way. The batter is delicious, before and after the zucchini is added (better than the cooked version.) It is a complete powder, and then you add the zucchini, and it becomes gooey, fluid batter! Strange phenomenon. I did not drain the zucchini which helped the batter, I think. Also, I used a humongous overgrown zucchini which adds moisture. This is a good way to use up extra garden zucchini, but I don't think I'll make these again.

Reviewed On: Aug. 21, 2007

I made these for Thanksgiving and they were a hit. I used ramekins instead of a casserole dish and filled each ramekin 1/2 full and made seven ramekins. They are rich and sweet so the size was perfect. I used 1/2 cup of brown sugar instead of 3/4 and it was plenty. The marshmallows melted into almost nothing, so don't overcook and you can add extra marshmallows. Yum!

Reviewed On: Nov. 29, 2006