I followed suggestions, and I baked on a greased cookie sheet for 20 minutes at 375. I reduced the temp. to 300 and baked on each side for 6-7 minutes. I sliced carefully with only a little bit of crumbling. These are not hard or really crunchy...just yummy good! Bake longer the second time if you want them crunchier. You will love these if you're a chocolate lover. Not too sweet...perfect! I used the egg wash, which made them nice and shiny. I drizzled melted Ghirardelli white chocolate on the tops to make more festive. I'm giving these as a gift...I know they'll love them!

Reviewed On: Dec. 17, 2009

This is soooo easy and good! I crushed the onions in the onion soup mix as others suggested. I reduced the oil and cooked at 400 degrees. These have become a favorite!

Reviewed On: Jul. 23, 2009

I think the original recipe has too much flour. I have made this for 20 years. I only use 2 cups flour and 1 tsp cinnamon. I use one 15 oz. can of pumpkin instead of measuring 2 cups and one small package of choc. bits (anything to make it easy for me). Bake for 1 hour in bundt pan a5 350 degrees. It is soooo moist. Sprinkle with powdered sugar, too. I make it for an annual holiday bake sale, and it goes immediately!

Reviewed On: Nov. 29, 2008