Modifications: 1/2 butter, 1/2 trex (the closest thing to Crisco I've found in the UK), 2 eggs, used gf bread mix with xantham gum (not sure if that made a difference), and lots of M&Ms. I also made big cookies, approx. 3-4" after baking, undercooked them slightly, and left them on the pan a few minutes longer. These have stayed soft under a cake dome for 2 days so far, and aside from the slightly gritty aftertaste from GF flour (I'm a new gf baker, any suggestions welcomed gratefully), these were super. I think the dough will become a staple all-purpose one--next time I'm thinking nutmeg, cloves, cinnamon, and white chocolate!

Reviewed On: May 22, 2007

Here's my alterations: 1 cup pb, 1/4 cup butter, 2 cups rice crispies, 1 cup confectioner's sugar. This proportion seemed really nice. I also found that that putting the chocolate in my 2-cup pyrex measuring pitcher whatsit and putting it in a large bowl with water from the kettle melted it nicely and kept it that way long enough to work with. Now the trouble is not getting totally fat on these treats ;).

Reviewed On: Dec. 19, 2006

These really are quite nice, even if the dough smells dodgy. I omitted the vanilla (only because I was out) and added allspice, nutmeg, and cloves, and dusted them with confectioner's sugar after baking. Very lovely whilst still warm with a cup of spice tea on a cold night.

Reviewed On: Nov. 24, 2006