Very good. I followed others advice and upped the "stuff" to 2/3 cup. For the syrup, I used probably 1/6 cup of honey (all I had) and then topped it off to 2/3 with the syrup. I wasn't really sure about the "just to a boil"...the more I stirred, the less it boiled so I ended up letting it simmer for a minute or two trying to decide if that was "boiling". I used another person's advice to just stir stir stir once I put it in the dry stuff. When I thought it was thoroughly mixed, I stirred some more. Finally I dumped it all in the pan and used the back of my Pampered Chef scraper (spoonula) to push it all down. Then I put it in the fridge for about 10 minutes (I had stirred it well enough that it wasn't that hot to begin with) and it is not crumbly at all! It is like a real granola bar but with the fun of a rice crispy treat. This was great and will be made many more times.

Reviewed On: Apr. 11, 2009

Eggs turn out perfectly. This is the method that I always use. FYI: the ease of peeling an egg depends on how old it is. When a chicken lays an egg there is no air in it. As it cools (from body temp) an air pocket forms inside. For some reason, the older the egg, the larger the air pocket. They recomend that if you have 2 dozen eggs for easter to boil the older dozen and use the newer dozen for other egg related recipes. Keep in mind also, that the shelf life of a hard boiled egg is lower...you can only keep them for about a week due to the protective covering being removed when you boil them. However, unboiled eggs are good for 4-6 weeks in the fridge. Hope this helps with some of the "too hard to peel" reviews:).

Reviewed On: Apr. 10, 2009

Excellent. I made the sauce exactly as the recipe states. Added a few heaping spoonfuls of sweet relish, added a lb box of macaroni and celery. I used a few spoonfuls of dried onion flakes also and added it to the sauce in the bowl while I waited for the macaroni to heat up.

Reviewed On: Mar. 27, 2009