Hmm, they get 5 stars for taste, and it's a simple recipe to make with children (I gather you could melt the chocolate and butter in the microwave to make it even quicker) but ... It's very messy, it melts on your fingers, I was thinking "what a great birthday party treat!" but nope. Not great for a lunchbox snack either, for the same melting reason. Perhaps making them in patty pans, instead of as a slab would make them a bit easier to eat without getting dirty. But no doubt, Rice Krispies (or Rice Bubbles in Australia) and chocolate are a tasty combination!!

Ok but not great. Good for a real big sugar craving though.

I was so excited to try this recipe! I only made half the recipe and I'm glad I did, those cookies aren't what I was looking for, I found them dull and tasteless, I did use dark maple syrup, maple essence instead of vanilla, and I'm glad I didn't waste any more maple syrup (i.e. one full cup if I'd made the full recipe), as it's expensive by the time it reaches Australia!! I was going to try the glaze another reviewer posted in their comments, but I'm going to save that recipe for something else. I'm very sorry but I really did not enjoy the cookies at all (though the raw dough wasn't to bad!!!). I only baked half of the half recipe, and not sure what to do about the leftovers. Maybe chocolate chips will spruce them up! I also found the dough hard to roll into balls, but that could be with the fact that it might have needed a wee bit more of this or that (my measuring cups are based on 250 ml and I don't do well with metric conversions in grams) but I did roll the dough (I love doing that anyway whenever I can) and it was easy to cut, the cookies also did keep their shape. So it's not an awful recipe, we simply didn't like it.

Loved it! So simple to make and I served it with a warm brown sugar syrup.I omitted the pecans though.Warm comfort food never tasted better.Its a keeper! Thanks for sharing!

Very moist and light,but sadly didnt really push the envelope far enough for me.I was hoping for the apple to stand out a bit more from the spices.I shant give up on this one though and shall try again by adding perhaps grated apple.

Truly enjoyed making this recipe, although I fiddled around with it a tad. I used dried chives instead of fresh,and to add more flavour I added a little parmesan cheese and used potato flakes with onion.Thanks for sharing this lovely recipe!

This is a really easy recipe but it did not turn out for me. I am glad that there are a few recent reviews with the problems I had. As written, there wasn't much taste to the bread. Also, mine turned out really heavy. I might try this again but it was disappointing that it did not work for me today.

Just made this for dinner tonight. My husband and I both loved this recipe. Thanks so much for posting it. I used scotch fillet. The only modification I made was to use garlic flavoured butter to fry the mushrooms. We ate this dish with roasted asparagus and steamed broccoli. This is a keeper.

Turned out very well and my fiance loved trying out this one! I used a potato flakes mix with onion which gave it more flavour and be sure to use fresh parmeson cheese instead of the pre grated kind. I also threw any leftover batter over the chicken before putting it into the oven.Thanks for sharing this wonderful recipe!

A quick and tasty dinner. We enjoyed this. I only had processed herbs on hand. It did alter the taste a little I think, which is why I have only rated it 3 stars. I cut the fat by using evaporated milk instead of cream. I think this would work with any firm white fish. I used ling as I did not have any halibut at hand. Served with steamed broccoli.

I loved this recipe...fantastic flavour.

My family love this recipe, I however found it a bit too peppery for my taste. I bought a pepper grinder with all the peppercorn colours and just gound it on the breast. I will definately make again but with less pepper.

We loved this. It was a perfect Sunday dinner for a wet and windy evening. I followed the tips suggested previously. I browned the chicken breasts after marinating them in oil, dried basil, paprika, garlic powder and thyme. When making the sour cream mixture, I used low fat sour cream and added a tablespoon of chicken stock powder. I also used fresh mushrooms. They softened nicely during the slow cooking process. I was so surprised that the chicken was so tender, I often have trouble making skinless chicken breast stay tender. We served this with blanched sugar snap peas and brown rice.