This recipe was okay. The first problem I have with it is that the picture is apparently NOT a picture of the recipe. It almost looks like what the author meant was to melt the chocolate with the half-and-half and make a ganache with which to garnish the finished cake. I do not see ANY chocolate chips in the actual cake pictured. And that's probably good because, honestly, the chocolate chips completely overpowered any hint of peanut butter that might have been present in the cake. If you're going to use chocolate chips, use mini ones and about half of what is called for. Actually, the next time I make this, I'm going to try it the way it's pictured. No chocolate in the cake itself but only covered with ganache. I think it will be MUCH better that way. But the crust is great and there doesn't appear to be any problem with the cake itself other than the chips. One more tip: whenever you're putting this much effort into baking, use high-quality chocolate such as Ghiradelli, Scharfenberger, etc.

I found this exact recipe on another site and was anxious to try it. I didn't like it at all. The cookies were cakey and too puffy...not substantial like the doubletree cookies. I'll be tried the other suggested recipe next to see how it compares. If it's good, I'll post it as another Doubletree cookie recipe.

I was really disappointed in the way this recipe (didn't) work out. I don't know if I did something wrong but the pb mixture just crumbled to pieces when I tried to cut it. Oh well.

I took these to my neighbors this year for Christmas and called them my "Texas Snow" cookies. When it snows in Texas, this is what it looks like. Little white snowflakes falling into...mud!

I love this recipe. I have tried other chocolate flan recipes and they were definitely inferior. I suggest using Mexcian vanilla in this flan. I have also omitted the chocolate and it turns out just great.

My mother-in-law made this cake the other day. I was completely full from a big meal but I literally could not stop eating this cake. I kept thinking, "this is crazy...I'll explode" but it was sooooo good.

I am a professional baker and have tried many, many bar recipes. This recipe is simply delicious. The basic brownie flavor brings comfort while the white chocolate and macadamia nuts add a unique twist so it's not just the same-old dessert. I would recommend this recipe when entertaining. As with all cookies, bars, and cakes, it's better to leave them slightly undercooked than to overcook them. If you are concerned about overcooking, try taking them out a bit early and covering the pan with foil while they cool.