Reviewed: Apr. 28, 2012

I recently made these for the first time, and they are simply amazing! Unlike two other reviewers, I LOVE the texture, and it just gets better and better each day while they last. Next time I'll skip the butter flavoring, increase the almond extract, and double the poppy seeds. Based on the suggestions, I added 1 tsp. almond extract to the frosting but felt it was too much, so I'll try 1/2 tsp. next time. Actually, it was a lot of frosting, so I'll probably make less in the future. All in all, this is a wonderful recipe and has greater potential than just the bars. I envision baking this batter in my mini bundt cake pans and thinning the frosting to glaze each little cake. Sweet!

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Reviewer:

LindaLu

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Mar. 6, 2011

Very good, I'd like a stronger almond flavor.

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Reviewer:

Beaner5

Reviewed: Aug. 19, 2009

These bars had a spongy texture. The flavor was good but it was hard to get past the weird texture. I don't think I'll make these again. Oh, I also added almond flavoring to the frosting.

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Reviewer:

Trixie

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

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

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

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

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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