I've made this recipe several times over the past few years and have had tasty success each time :) Be sure to beat the crumb mixture for a long time before pressing into the pan and doing the fork-holes I also use a larger pan, I htink it's a 9x13 (glass rectangle) and that's the best change I've done. It allows each layer to be thinner so everything is less prone to crumbling but still oh so delish ;) I also cut them into teeny tiny squares, use high quality milk chocolate bar for half the pan and dark or semi-sweet with coarse sea-salt sprinkled on top for the other half. Both variations get rave reviews and I always end up making another batch before the holidays are over. (Have one baking up this moment). Give 'er a try, it's great!

Reviewed On: Dec. 18, 2008

I was skeptical at first and kind of thought I was 'cheating' and that I couldn't say this was real since I used cake mix. BUT...it's yummy! And it looks great! I used a german chocolate cake mix, rum extract, and toasted pecans and still have to dip them in chocolate but so far they're tastier than the other recipe I also did today, and I even burnt these! (tip: even if you're in a hurry, don't put two pans in side-by-side! My cookies were seriously perfect and then I burnt them and literally cried.) Anyways. Thanks! I'm going to try that tip with using the different cake mixes, that seems clever.

Reviewed On: Nov. 15, 2008

These were tasty, though I may keep looking for the 'ultimate' apple muffins. I make fresh muffins and such for my husbands crew each week and had some gorgeous Okanagan apples to use. I did 1 1/2 shredded, 1 1/2 chopped, cut the sugar to 1/2 cup (plenty sweet!), and sub'd apple sauce for the oil. Without the doubled apples I think they may have been too dry? I added some quick oats to the topping. Nice warm with butter :)

Reviewed On: Nov. 13, 2008