Reviewed: Aug. 13, 2009

Thanks for sharing! The bars were so sweet and tasty. I doubled the ingredients and used a 9x13 dish so that there would be enough for a party of 20 people, and it was all gone in minutes. Before I cut the bars, I waited until the dish completely cooled then I put it in the refrigerator for a 1hr and half and then began cutting. This helped keep it sharp, clean, and together and it made a great presentation!

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Reviewer:

alulu10

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Reviewed: Apr. 7, 2009

good flavor but very bad presentation. I cut them to serve and none of the bars held together. I was very careful and followed directions to a T.

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Reviewer:

Jill Hammond

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 12, 2008

Well, I did a bad job following the recipe. I got confused with the directons, and added everything together(not layering). It still turned out tasty, very sweet! I'd like to layer it next time, and use vanilla chips, instead of milk chocholate chips. I did that for my brothers, but in the end they wouldn't even try it. But the bright side was the neigbors, and my brother's gf loved it. And a whole group of roofers ate the rest in a couple minutes! Thanks, this was a good recipe! I will try it again sometime!

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Reviewer:

Liz

Cooking Level: Beginning

Home Town: Kent, Washington, USA

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Reviewed: Aug. 1, 2008

Delicious! Everyone at the gathering loved them! I only had one package of white chocolate chips which makes 1 1/2 cups. So I divided in half (3/4 cups each). Came out perfect. I also mixed the almonds with about 1 Tbsp milk, which gives them shine when baking, but other than that, I followed exactly. Great recipe, thanks!

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Reviewer:

MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Sep. 12, 2007

Beautiful cookie to look at! Tasty as well, but I think the amount of white chocolate overwhelms the apricot. Maybe next time I make these I'll cut the white chips back to 1 Cup total and up the apricot jam to 1 or 1.25 Cups. One tip others have posted in other bar cookie recipes: when you're spreading the jam, don't spread it all the way to the edge of the pan/cookie - - - leave 1/4 inch or so from the edge. This leaves a little room for the jam to spread without burning to the edge of the pan.

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Reviewer:

Da Shast

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 30, 2007

These are incredible! I had trouble with the centers not baking. Wait until they are refrigerated or frozen before cutting.

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Reviewer:

LBRIDGES30

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Reviewed: Jan. 22, 2007

Very good bar cookie, not to sweet & delightful w/ tea! Thanks

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Reviewer:

foodwiz

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Fort Washington, Maryland, USA

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Reviewed: Jan. 11, 2007

This was spectacular. I used Raspberry Jam instead of apricot. It was easy to prepare and have a delicious texture. The only bad part was our host kept the leftovers and I had to make more when I got home.

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