These were OK. A lot like the seven layer bars I am used to. I didn't think the crackers added anything but a layer. They provided no flavor. I thought there was going to be a salty kick to the sweet, but there wasn't. I'll just stick to the regular graham cracker crust next time. I found the crust part bland.

Reviewed On: Mar. 19, 2007

Recipe as is wouldn't be nearly sweet enough for a "sugar" cookie. I added about 1/2-3/4cup more sugar and it still tasted like a bread cookie. I found the dough really hard to work with and had to use a lot of flour each time I rolled them out. I just didn't find them to be good at all. Guess I'm the minority-won't use again

Reviewed On: Mar. 19, 2007

Interesting recipe. I think it's the type of recipe you just have to try to know whether you will like it or not. When I first tasted it after letting it set overnight, I thought, "I don't know if my guests will like it", but they did-loved it. I recommend using as much sugar free/light things as you can. I used fat free sweetened condensed milk, light cool whip, light cream cheese, reduced sugar caramel. It was still a little sweet. Next time I may use sugar free cool whip and see if there is a reduced sugar milk. DEFINATELY let it set overnight or even serve it frozen-I don't think it would freeze solid. I let some chocolate chips melt on the hot crust when it first got out of the oven. I loved the chocolate tasted but it made the crust really hard to cut through when firm. Next time I may melt some chocolate sauce and drizzle with the caramel. I liked the addition of the chocolate taste.

Reviewed On: Mar. 4, 2007