Excellent packable recipe for backpacking. Leave the wet & dry ingredients and change only the fruits & nuts to suit your taste. Baked this in a 9x13 pan, cut into squares and wrapped in foil. This bread held its shape, did not crumble and remained delicious on a week long backpacking trip. I was a little skeptical about its integrity after it was jammed into a 38 lb. pack, but to our surprise the bread came out unscathed. Plus the taste is good to boot.

Reviewed On: Aug. 22, 2009

Needed something "fun" for a baking class and these were it. The youngest was six and the oldest was nine. We had a blast. Skipped cooling part as time was in short hand. The mice turned out well but flattened a tad. Used sliced almonds for ears, mini chocolate chips for eyes and licorice--(what a pain). An older boy mentioned that, "I can't believe the kids made these, this is probably the best snack they've made so far."

Reviewed On: Jul. 11, 2008

Varied baking method. Cranked oven up to 500 degrees, lightly buttered top and bottom, placed on baking sheet for 2 minutes on each side and end result was awesome. Next time I'll try using a baking stone as recommended on another site...

Reviewed On: Jun. 23, 2008