I love how you can add or subtract what you want and it still comes out delicious. Kids eat these faster thatn store bought. I do use 1 cup butter and honey. I only use 1/2 cup chocolate chips. The other 1 1/2 cups is other stuff. Otherwise way too sweet. I also use rolling pin (daughter's smaller one) to skwoosh together before cooking. I also roll it again as soon as it comes out of the oven. Wait 10 minutes, cut it and then let it cool completely. Easier to cut that way.

Reviewed On: Sep. 16, 2009

This is very similar to a recipe I got in a cake decorating class. The class ingredients were 1 cup shortening, 1 teaspoon extract of your choice, and using water instead of milk. I use butter extract to get the butter flavor without the yellow butter color (hard to control when coloring icing), and also to not get that sugar cringe when biting into it. Also if you use water and shortening, there's no need for refrigeration.

Reviewed On: Jun. 4, 2009

I have to rate this a 5, because I've never made this homemade before and my husband loved it.

Reviewed On: May 2, 2009