I love it, my husband adores it, and my coworkers are now begging me to make it again. One tip that didn't occur to me beforehand: get the marshmallow creme out of the jar while you're prepping, not when you have to stir it in. It's gooey stuff and it really slowed me down!

Reviewed On: Nov. 12, 2009

I was short on time but desperately wanted to try this, so I made a double batch and treated it like my favorite shortbread recipe--I pressed the dough into a 15" jelly roll pan lined with foil, baked for 35 min. For the double batch I used a heaping tablespoon (yes, TABLEspoon) of ground cardamom. (I did not add brown sugar or vanilla as others have suggested, just upped the spice. It doesn't need it, really!) It turned out very well, though I think I may add even more cardamom next time!

Reviewed On: Jul. 30, 2009

Because I was using this butter for a different recipe that already had a lot of parmesan, I left out the parmesan; also, I used garlic powder instead of garlic salt, warned by other reviewers. This is a wonderful and incredibly flavorful butter, and this will be my standard garlic butter recipe from now on!

Reviewed On: Jul. 27, 2009