WONDERFUL and so simple. One thing, though. My first batch was so greasy with all that butter. I just made my second batch, and I cut the butter in half. They turned out every bit as good as the first batch, but aren't nearly as greasy, or greasy-looking. This will be my signature candy every Christmas from now on. Thank you so much for this easy recipe!

Reviewed On: Dec. 21, 2006

I'm giving this 5 stars because the peanut butter filling was wonderful. I didn't have whole graham crackers, so I used some graham cracker crumbs, sugar and butter to make a baked graham cracker crust. When that cooled, I prepared and spread the peanut butter mixture over it. I followed THAT part of the recipe exactly, and was very very impressed with the texture and taste of the final product - tasted very much like "real" peanut butter cup peanut butter. I really liked the crust underneath the peanut butter and chocolate, and will make it again exactly as I did before. It's an extra step, but well worth it, in my opinion.

Reviewed On: Oct. 17, 2006

Wow. I was somewhat cautious about this recipe, because uncooked eggs scare me a little. But I had a house full of 11-year-old boys, so I knew the cake would be eaten. It is *wonderful* frosting. I didn't use the rum ('cause of the kids), but other than that followed the recipe exactly. Smooth and creamy without being sickly sweet and fatty. I'll definitely make this again, though I admit I'm still a little queasy about the raw egg yolks.

Reviewed On: May 23, 2006