These cookie bars are great. Like someone else said, I didn't want to hang out for an hour in the kitchen. These take longer to mix up than they do to bake! These are really good. Give them a try!

Reviewed On: Mar. 21, 2007

I made the following changes for a ligher corn bread with a nice bottom crust. Spray canola oil to coat the inside of a 10-inch cast iron skillet. Place skillet in cold oven and turn on oven and heat to 400 F. Mix 1-1/2 cups of corn meal....1/2 cup all purpose flour....1/4 cup granulated sugar....1 tablespoon baking powder....3/4 teaspoon salt. Wisk together in a mixing bowl. In a 2-cup pyrex measuring cup add....1-1/4 cups milk....2 eggs. Wisk until smooth. Heat in microwave 45-seconds to bring to room temperature. Add 1/3 cup canola oil. Wisk until smooth. Wisk wet ingredients into dry ingredients. Wisk until smooth. Pour batter into the heated cast iron skillet. Bake 30 minutes or until knife inserted in center comes out clean. You can also use a non-preheated 9x13 inch baking dish.

Reviewed On: Jan. 14, 2007

I have a 1500-watt microwave. Here is how I made the recipe. Microwave Sugar, Salt, Corn syrup, 1 cup of raw peanuts 4:00 minutes at 60% power in a 4-cup pyrex measuring cup. Stir well, microwave additional 4:00 minutes at 60% power. Add 1 tsp butter and vanilla extract and microwave 90 seconds at 60% power. Add baking soda, stir well, spread on greased cookie sheet to cool. Wash 4-cup measuring cup in hot soapy water at once to reduce sticking. Soaking for a while will remove stuck on sugar. This recipe is great!

Reviewed On: Jun. 23, 2006