It was too sweet with the honey--I had to use 1/4 cup sugar. There wasn't enough peanut butter taste to my liking, and it didn't stick together in the end with just the honey. The end product was a crumbly mess that fell apart completely when I tried to cut it into actual bars. I think I'll use 1 cup peanut butter, 1/2 cup corn syrup (I think the corn syrup makes it stick together better), and use 5 cups toasted oat cereal and 1 cup oats. Forget the honey--the taste might be great, but it won't be sorely missed.

Reviewed On: Jan. 31, 2009

It's only good for it's addition of the marshmellow creme. It really all depends on the quality of chocolate you use, NOT on how good this recipe is. I tried to melt all the sugar, but it took 3 hours to do so on low-medium heat (any higher, and the concoction would burn and leave brown bits floating around, which is not pretty to see). When the sugar STILL hadn't been completely melted, the end product was grainy. However, since I used Guittard chocolate chips (which are superb for cooking or baking), my fudge came out as a success, even with the grainy texture. I just convinced everyone that it was grainy because I put crushed chocolate candy pieces in there. Anyway, this recipe doesn't really work, but it IS creamy thanks to the marshmellow creme. But it won't make a smooth end product. The taste is stellar, but the texture is not. Also, if you use Nestle Tollhouse or Hershey's or even Godiva's chocolate chips for this recipe, you'll come out with an average fudge dud that'll only taste like chocolate chips. NOT good. Use imported chocolates, like Guittard or Callebaut, and you'll be able to convince people that you bought this fudge from a good chocolate store.

Reviewed On: Jan. 7, 2009

I used chocolate filled oreos as the crust. The taste was awesome! I used about 20 cookies (10 w/filling, 10 w/o chocolate filling), and 1 tablespoon of sugar, because the extra filling did the job. I also did just 3 Tbsp. butter. 1/3 cup will be too much and the butter will melt out of the pan during baking. Then the crust will just taste gross. Also, I changed from 1 cup of semisweet chocolate chips to 1¾ cups, added 3 tablespoons of UNSWEETENED cocoa powder, 1/3 cup heavy whipping cream (and kept the 1/2 cup sour cream), 1/4 teaspoon salt (for flavor), and 4½ Tbsp. of cornstarch instead of flour. Let me tell you the product: a cheesecake that had a glossy finish (a marble smooth top just like in the stores)--thanks to the cornstarch (and the cornstarch acts as a thickener just like the flour, so don't worry about substituting). The cheesecake also leaned towards a dense texture--thanks to the whipping cream (I like my cheesecakes dense, not light and fluffy like mousse. Ick. Then it just becomes a mousse cheesecake, not a cheesecake cheesecake). The cheesecake was still reinforced with that trademark tanginess that everyone attributes cheesecakes with--thanks to the sour cream, and best of all, it had a CREAMY CHOCOLATE TASTE. The added 3/4 cups of chocolate chips made it more chocolatey, but it wasn't overly sweet because of the added cocoa powder (which was unsweetened), and together they made a scrumptious chocolate heaven. Very verry great!

Reviewed On: Dec. 22, 2008