Delicious! I followed Ferguna's advice by doubling the liquid portion of this recipe, but it was a little too much (as it overflowed a deep dish pie pan). I will still double the liquid portion next time, but now I know I will not need all of that liquid to fill the pan. I doubled the whole recipe, and I have no idea how a single recipe of this could possibly feed eight people. Everyone in my house went back for seconds -- even my 11-month-old. I will definitely be making at least double this recipe again and again. Thank you for sharing this recipe, Robbie!

Reviewed On: Feb. 2, 2012

This should be called "Chocolate Peanut Butter Crack" it's so addictive. That said, I followed others' advice by: *cutting the sugar down to 3c. *mixing the sugar together with 1 3/4c. graham cracker crumbs first *adding the peanut butter to the melted butter while it was still in the sauce pan on the stove, so that it combined well before adding it to the dry ingredients *pressed the peanut butter mixture into a 9x13" glass pan [lined in foil] by using the back of a metal spoon *melted 1c. milk chocolate chips and 1c. semi-sweet chocolate chips with about 4 tbsp. butter for the topping You cannot eat just one of these.

Reviewed On: Mar. 4, 2011

Really amazing stroganoff, with the following modifications (mostly based on others' reviews so far): 1) Sliced up a london broil instead of using stew meat 2) Doubled the rest of the recipe, except for the Worchestshire and cream cheese (the latter of which I omitted entirely) 3) Added powered garlic (maybe half a tablespoon), pepper to taste, 3 beef bullion cubes, about a 1/4 c. of beef stock and a full pack of dry onion soup 4) Used sour cream to taste instead of cream cheese, regular cream of mushroom soup and a pint of fresh mushrooms wrapped in cheesecloth (which I left in throughout the cooking process, so I could hold some of the stroganoff back --for those of us who really do not like mushrooms --before returning them freely to the sauce). Everyone cleaned their plates. To be clear, doubling the recipe meant using a cup of chopped onion. However, I used three cans of condensed mushroom soup because it was smelling so onion-y and since I had so much meat in there, but the fresh mushrooms surely also helped the overall flavor of this dish for us. Also, I forgot to add any water, but it did not need it anyway. Really, the way I made it varies quite a bit from the original recipe, but if not for this recipe I would have just been using the same old seasoning packets we have relied on for years and this is so much better I have to give it five stars regardless for inspiring me to tinker with it. Thanks for sharing it!

Reviewed On: Mar. 4, 2011