This is so easy and so worth it. I have made this for the first time today. I added the 2T sour cream and about 2T canned milk I had handy from other baking. Put peanut butter mixture in freezer for about a half hour and the chocolate was a little sticky, but easy to manage. Baked just like in recipe and when cooled I was able to just pick up the cookie off the cookie sheet to transfer. Very much a keeper, thanks for sharing!

Reviewed On: Dec. 21, 2009

I have been making bread for years and always try new recipes. This one is crusty and chewy and all that a good french bread is. All I did is use the three packets of rapid rise yeast I had and it came out great! Thanks for sharing.

Reviewed On: Oct. 12, 2009

Best recipe I have used. Used a cup of chocolate covered raisins instead of the regular ones and came out extra yummy! This is a keeper for fall baking.

Reviewed On: Jun. 24, 2009