These tasted great but are difficult to cut. I found the crust very difficult to cut through and that the top got all messed up when cutting. Confectioner's sugar sprinkled on the top helped to fix the looks of the bars. I would recommend following the suggestions about lining the pan with something so you could lift the bars out of the pan and cut them more easily.

Reviewed On: Apr. 29, 2006

These look sooo fancy! You can't go wrong with PB and Chocolate. While I did not have difficulty removing my cookie base from the muffin tin, it does take a little bit of time to remove 24 to 48 of them one-by-one. So I would recommend that you only make the filling once they are all removed from the pan and cooling on the rack. Otherwise, your fudge will start to set in the pot while you're taking them out. I found it a little difficult to scoop up the right amount of filling so that I wouldn't overflow or end up with drips ruining the perfect edges. Any tips out there?

Reviewed On: Apr. 18, 2006

Great stuff, I needed some honey mustard to use a spread to put on some mini Ham and Swiss cheese croissants for a potluck and it was perfect. I used low-cal "whipped dressing" (Miracle Whip), instead of mayo and it tastes just right!

Reviewed On: Apr. 17, 2006