These turned out beautifully. I can't wait to ice them They do not spread and hold shape. Followed directions and dough was a little crumbly. Added a little water worked it in and put back in refrig for another hour or so. Far superior to the more spopular sugar cookie recipe on this site. Thanks for a great cookie. I baked on the baking stones.

Moist and yummy followed recipe exactly.

Used Miracle crust recipe from this site and they were fabulous.

Thank you Naples 34102! She wrote: I've been making this candy for many years because it's that good, and that simple. My recipe varies only slightly from this one, but it may help those who experienced any problems. Line your jelly roll pan with foil, then spray the foil with cooking spray. (This way you won't wreck your pan, and they won't stick) Heat the sugar and butter to boiling, then boil three minutes. Remove from heat and stir in 1/2 tsp. vanilla. Pour mixture over crackers and bake 5 minutes. Sprinkle chocolate chips evenly over top (I use milk chocolate as a matter of personal preference), then spread evenly as the chocolate begins to melt -- no need to return this to the oven. I then top with 1 cup finely chopped almonds or pecans, pressing down lightly. Refrigerate for at least 3 hours, then break into pieces and store in refrigerator. This is no fail and just delicious...addicting too!

I used others suggestions for the sauce and used cream of mushroom soup with cheese. Very good :)

This is absolutely fabulous. We did not need to add anything.

We made the recipe as written and thought it was a little thick as well. So, we added some water to thin as bit adn it was perfect. This is a keeper recipe. I used another reviewers hint of boiling the heads in water for the rice water, and it was really delicious.

These were excellent. We used Pesto in the dough for a really great taste. Covered with sauce and was it good :)

My Grandson absolutely loves this too. We made mini ones for him in a muffin tin to freeze for lunches.

I was nervous-this was such an odd blend of ingredients and no eggs, I was encouraged to try it from other reviews. It worked beautifully. I followed others advice and did not use the icing recipe, I chose the mocha icing recipe from this site. WOW, really a knock out dessert.

So good you can't stop eating it.

These were excellent. We made enchiladas and had none left. They keep very well.

I made this exactly as written, and the cake would not come out of the pan. I well greased it with Crisco, and floured it. Perhaps letting it sit the 10 minutes in the pan was a big mistake. I debated not doing it, but followed the recipe to the letter. Made this and left in 9 x 13 pan and it was fabulous. No problem getting out in slices.

Made this exactly as written while the Black Maginc Cake from this site baked and it worked beatifully. I double the recipe since it was a 12oz can evaporated milk, and used leftover for brownie frosting. This is a great recipe.

Really good. The sauce may need a little more ketchup in it. I added a dash of cider vinegar to give a little kick. Thanks for a great recipe.

this worked very well and the icing came out perfectly. I doubled the recipe and had 2 very large pumpkin rolls. They are twice the size sold at the Mennonite Store.

Four times the recipe fills a 9 ounce jar nicely. I use 3 Tbl per pound of meat or beans.

Triple the recipe as written and it fills a pint jar nicely. Keeps well. I use 2 Tablespoons of mix to one pound of meat or beans.

Lou loves these, I reduced water by a cup and left everything else the same. Oh, no red coloring.

I made these exactly as written and they turned out beautifully. I did use 4 1/2 cups of flour. Rolled them out on a wooden cutting board, dough is a delight to handle. I made rows of fork pricks and then used pizza cutter to cut into the cookies. These are gorgeous! I got a little more than 40 cookies. This is well worth the ingredients.