These are probably the best cookies/bars I've ever had or made. I have had a ton of people request them at my work and I've had to give the recipe to like ten people. The only changes I made were to: change the sugar to 3/4 c. sugar and 3/4 c. brown sugar, and add a tsp of vanilla to the melted butter. I also use 3/4 cup of caramel because I couldn't find the right size jar (also, I bake 15 and 15 because my oven is finiky).

Reviewed On: Jun. 3, 2004

While I agree that the cake part is great, and it is easily made into a low fat dessert, the frosting left something to be desired. It got all lumpy when the pudding didn't mix with the milk. It still tasted really good, and I will use it again. Maybe I'll mix with a wisk this time....

Reviewed On: Apr. 13, 2003

I have a very similar recipe for a lemon loaf (baked in the large loaf pan). We don't use the lemon extract or raisins and use more zest. Also, instead of the frosting, it's really good to combine about 3/4 cup each of fresh lemon juice and sugar to use as a glaze. When the cake comes out of the oven, let it cool for about 15 minutes, then poke it all over with the slender skewer and pour the glaze over. It will soak it up and it adds amazing flavor. Highly recommended.

Reviewed On: Mar. 14, 2003