These truly are terrific. I increased the total yield to 18 (increased all by 50%) and put in 8 1/2 x 11 pan which worked well. I love macs, so more than doubled the crushed macs. I agree that a pretty fine chop works best. However, I added a more coarse chop of macs to the top of the initial crust prior to the 1st bake which added a nice layer of crunch to the bar. Try this if you like the texture of the macs. Also added coconut to top but toasted it 'til light brown. Then scattered on top around 8 minutes before it was all done. I didn't have any problems with the bar setting up probably because I added a bit more flour and baking powder than called for in the recipe (perhaps increased by 20% or so). Also increased the lemon zest and juice as others have. Superb.

Reviewed On: May 19, 2009