This is our new favorite. I always made basic scalloped potatoes which were good but took forever to cook through. These are perfect! I did as some suggested and boiled the chopped onions with the potatoes. I catered my son's wedding this past Saturday and made theses for 150 people and they were a giant hit! I just found the recipe two weeks ago and have already made them four times. And I think I'll make them again today. Good choice! And don't worry about the fat and calories. This is so worth it!

Reviewed On: Feb. 25, 2009

First off, the crust is missing an important ingredient and step. It needs about 1/3 cup of sugar mixed into the crushed graham cracker crumbs and it should be baked at 350 for about 10 minutes. This will set it up so it doesn't fall apart when cut. Let the crust cool completely before putting in the cream cheese mixture. Also, to fill up the pan, I used 3 8 oz. cubes of cream cheese, but the same amount of sugar called for. And I used more cherries on the top and left off the pecans. I didn't feel it needed the nuts. And I sliced the bananas and completely covered the cream cheese with the slices and used a larger can of pineapple. Very sweet but very good.

Reviewed On: Feb. 2, 2009

These are delicious! Everyone I have made them for loved them! The second time I made them it was for work and a co-worker hates pecans, so I put toasted almonds on and they were great! But don't overcook the sugar mixture. It will harden up a little too much. And make sure you put them on parchment paper or foil before pouring the sugar mixture over. And for sure, put them on a cookie sheet with sides! The first time I made them they boiled over all over the stove. Lesson learned. Also, it helps if you put the bars back in the oven for a minute after you sprinkle on the chocolate chips. They spread easier. Yummy!

Reviewed On: Jul. 31, 2006