I made over 300 of these for our fellowship's Vacation Bible School and everyone LOVED them. We baked them right there on the campus so they were still warm and nicely gooey. I didn't bother with the white chocolate drizzled over the top to make things easier. (I also made one that had a York peppermint patty in it instead of a Rolo and that one was even better than the original.) Mine didn't look like the ones in the picture. Mine flattened out a lot more and had deep cracks like molasses cookies. Now, if you'll excuse me, I need to print up copies of the recipe for the many people who requested it from me.

Reviewed On: Jul. 11, 2008

This was interesting but a little strong for a whole bowl of it. It was more of a novelty to taste than a soup you'd want to eat a whole bunch of. I used half a cup of coconut milk instead of the sour cream to further the Thai flavor.

Reviewed On: Nov. 16, 2007

Remember, this is rice that you are supposed to serve with something else. It's merely a part of the main dish, so if it's a little bland by itself, that's okay. This went great with the ginger pork and vegetables I made. My son said he loved it which is a rarity. I only used about 10 ounces of coconut milk and added 4 more ounces of water to make up for it.

Reviewed On: Nov. 16, 2007