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Reviewed: Sep. 28, 2007

This recipe is the best...everytime I make them and take them I get requests for this recipe. They are the best made in the jelly-roll pan. The frosting really adds to them. It really is best to use the real almond flavoring rather than the imatation stuff.

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Reviewer:

Bev Allen


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Reviewed: Jul. 10, 2007

I thought these were a little odd-not enough almond taste for me and the texture was kind of spongy-tasted okay just not quite what I was expecting.

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Reviewer:

KatieMac

	Cooking Level: Intermediate Home Town: Tecumseh, Michigan, USA Living In: Grand Ledge, Michigan, USA
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Reviewed: Feb. 24, 2007

I thought these bars were great. After reading the other reviews, I made sure to use the appropriate pan. I substituted almond extract for the butter flavoring...definately helped the almond flavor "come out". I also added a teaspoon of almond extract to the frosting. These bars are wonderful!

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Reviewer:

Moira

	Cooking Level: Expert Home Town: Modale, Iowa, USA Living In: Des Moines, Iowa, USA
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Reviewed: Jan. 20, 2007

I've made these bars SEVERAL times, (mostly for potlucks!), & they are ALWAYS a hit!!! ALWAYS! I HAVE found though, that if you make them 2 or 3 days ahead of time, the frosting will run, & become pretty watery...so, these are best made only ONE day before you are going to need them! I originally got this recipe out of a magazine, but this is the same one! Thanks for posting!

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Reviewer:

Joy J.

	Cooking Level: Intermediate Home Town: Kohler, Wisconsin, USA Living In: Ozark Acres, Arkansas, USA
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Reviewed: Dec. 20, 2006

These bars are actually a cake. I suppose that's OK if you want to bake a cake, but I wanted bars, so it's not so great. I baked them in a 9x13 pan and it took 43 minutes for them to be done. You can't really taste the almond flavoring because the frosting overpowers all the other flavor. So it's a fine cake and all, but not really almondy or a bar!

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