Love it! I chose this recipe at first because it uses 3 cups of grated zucchini, which is more than what other similar recipes call for. (The zucchini that I used yielded exactly 3 cups of grated one, and I don't like having leftover grated zucchini.) This recipe yields a super moist bread/muffins. However, I made some modifications to it: Used 4 tsp all-spice, 1/4 tsp each for ground clove and nutmeg, and reduced sugar to 1-1/3 cups. And, the result was pretty satisfying: Spicy and sweet enough for me and my friends who tried it. And, GREASE OR LINE YOUR LOAF/MUFFIN PANS! (Can't imagine making quick bread without greasing your pans!) Will use this again for zucchini bread in the future! Highly recommended!

I just made the filling for this recipe. Some of my guests don't like shortening, so I used 1 whole stick of unsalted butter and otherwise follwed exactly. Made a beautiful fluffy mound of white frosting that set up well when refrigerated.

Buttery, easy. delicious. I added a bit of vanilla extract and a sprinkle of cinnamon sugar to the batter. Easy Easy recipe, will make again, thanks!

So good, so creamy, so yummy! I followed the recipe exactly.

This was so good, good, good! I've been so afraid to try a recipe like this but it was so easy! I followed recipe exactly except for doubling the sauce to account for all the veggies I put in it. A++++!

Really good!

Very easy and pretty good.

I have to agree with other reviewers: I would call these Reese's peanut butter bars if I could. These calorie-packed monsters taste just like Reese's peanut butter cups except they're in the form of bars. But for me, this recipe is four-star because it is TOO sweet. I even decreased confectioner's sugar to 1-1/2 cups, but they were still sweet. Even my American friends thought that they were plenty sweet. SCARY! If I ever make these again, I'd use only 1 cup confectioner's sugar. And with that adjustment, I'd increase the amount of graham cracker crumbs for a firmer base by 1/4 to 1/2 cup, which was what I did this time. I also used only 1-1/2 sticks margarine, which worked well. For both the base and choc layer, I used chunky peanut butter; I only stirred in 3 Tbsp peanut butter in the choc mixture though and the peanut-butter flavor was strong enough for me. I decreased choc chips to 1 cup as well. But, instead of all choc chips, I melted 1/2 cup hazelnut milk choc squares. That's why you can see bits of white-colored nuts in the choc layer. Overall, this is a calorie-loaded treat that we can enjoy once in a while--BUT, only with the amount of sugar decreased!

These were so fun to make! Very time consuming but to see the look on your kid's faces when they see what it is they're making is priceless!

I wish I could give this 10 stars! It's so versatile - make it HOT, medium, or mild. I make this a lot for parties and always am asked for the recipe. If you are looking for an easy chili recipe that is absolutely delicious, stop looking - you've found it.

This turned out okay. Next time I will try more/different herbs in the spread b/c I found it to be slightly bland.

Very good! I didn't arrange mine in a nice pattern, just kind of thru the fruit on there. Tasted great anyway!