Reviewed: Mar. 3, 2007

This is amazing! And judging by the ingredients, anyone that does not have a sweet tooth should not even try it! It's very rich but I couldn't stay out of it! It was super easy to assemble. To make sure the caramel sauce doesn't stick to the sides, pour it away from the sides of the pan. It will eventually spread all over. I didn't have any pecans around, but it tasted great without that addition. I even didn't have any oats, so I ended up using a package of instant oatmeal! This dessert is very versatile to suit your tastes! Maybe I'll try chocolate sauce next time!!

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teddybear87

Cooking Level: Intermediate

Home Town: Langenburg, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Feb. 23, 2007

This is SO good! Tastes like a candybar!I also put it in a 9x13, instead of a springform pan. I will definitely be making this again!

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KDA1114

Cooking Level: Intermediate

Home Town: Shelbyville, Kentucky, USA

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Reviewed: Nov. 29, 2006

This was very nice and quite easy. We had it frozen and also thawed and soft, both ways were good. It was pretty sweet, so a little goes a long way. I made this in a 9x13 pan because we were taking it to a party and it was easier to transport.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Nov. 6, 2006

I cannot believe anyone would NOT like this dessert! I have made this several times and the reaction is always the same! THEY LOVE IT! Not to mention, I won 1st place with it in a recipe contest for the newspaper! That should say it all! VERY RICH, I cut it in very thin slices but I am ALWAYS asked for the recipe!

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Kathy

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Reviewed: Apr. 8, 2006

I didnot like this at all. I am deleting it from my recipe box. I can't really pin point one thing I didn't like. I just didn't like it.

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DDNELSON2631

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Reviewed: Nov. 27, 2005

Super but as everyone says very sweet and rich. Next time I might eliminate the carmel and add another block of cream cheese. I made it in a 9x13 pan and it came out fine.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 25, 2005

Very delicious but very very rich. A little goes a long way. Everyone enjoyed it.

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KATHYP17

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Reviewed: Jun. 20, 2005

This tastes somewhat like a pecan log. I cooked mine in a regular 9x13 pan instead of a springform and it worked fine. A hit with the whole family. It was just as good thawed as it was frozen too. A winner!

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EHB14

Cooking Level: Expert

Home Town: Provo, Utah, USA

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Reviewed: Jun. 13, 2005

I would give this 100 stars if I could. This recipe has never failed me. Someone ALWAYS asks for the recipe. There is never any left. However, it does go a long way because it is very, very sweet. Yum...I have been wanting to try it with a different topping, but why change a perfect dessert.

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 3, 2005

WOW! I made this for my mother-in-laws B-day. We went to a restaurant for dinner and they allowed us to bring our own "cake" for dessert. It is a very impressive looking dessert. We shared the dessert with our waiter staff and hostess. The raves came from all. I heard "Awesome", "the best I have ever eaten", and the restaurant wants the recipe. I guess there isn't a better testimonial than that. Allow enough time for this to freeze. I did it over night and suggest that it be left in the freezer til you are serving it. It melts fast!! If you spray the pan "lightly" with pam there shouldn't be any trouble serving it. Young and Old agreed on this one. Thank you!

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chubss

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2003

Completely delicious. I made it and then froze it overnight. I brought it to work that morning at put in the fridge at 8. We ate it at 10. It was thawed enough that we could cut the crust, but got messy real fast. If left frozen, though, I think the crust wouldn't have come up at all. Next time I think I'll make it in a pie plate instead. But really, truly delicious and rich. So easy to make, too! I'll be making this a LOT in the future!

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SABRINABEANS

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Reviewed: Sep. 17, 2003

I made this for a friend's birthday.It easy to put together,a great do-ahead, tasted and looked AMAZING. Everyone raved about, even the confirmed chocoholics! I am going to make it for an extended family dinner next week!

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SBC1023

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Reviewed: Jun. 4, 2003

My family requests this dessert so much. I wish I could take credit for it. I think this is one of the best desserts I have ever had.

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VanessaRinger

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Reviewed: Jan. 19, 2003

UNREAL! I made this for a dinner party and everyone went crazy for it. No one complained about it being too sweet or rich -- just cut it into smaller pieces. Plus, you can't beat it for a make-ahead dessert! Thanks!!!!!

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JAMIESGIRL

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Reviewed: Sep. 15, 2002

VERY RICH AND VERRRRRRRRYYY SWEET. It's almost TOO SWEET. Some members of my extended family couldn't finish their one piece and they are big time dessert eaters! Although it's still good before it completely sets up, it takes SEVERAL hours to harden (Like over night). It's good any way you eat it though. Be careful to not press the graham cracker crust into the springform pan or it will be hard as stone in the bottom of your pan. I made a second batch with a double layer crust, since I like thick crusts, and I barely pressed it in. Much better.

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IMAGINAIRE

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Reviewed: Sep. 13, 2002

The first time I made this dessert was for a baby shower where everyone raved over it and requested the recipe. The reaction was the same the next time I made it for my sister's birthday. This is definitely a keeper! Thanks, Lorie.

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ROCKY24

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Reviewed: Nov. 11, 2001

This is excellent!! I recommend it to everyone! I made it for a birthday party. It is very very rich so it serves more than it seems. I really love this one and will make it again and again.

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Amanda

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Reviewed: Oct. 21, 2001

Overall very good. A little too sweet for my taste but guests loved it and some had seconds. It was difficult to open the springform pan though after it'd been sitting in the freezer for so long and cut finger doing it.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Aug. 20, 2001

I MADE THIS RECENTLY FOR A GROUP OF TEN, IT WAS THE HIT OF THE PARTY AND EVERYONE WENT HOME WITH A COPY OF THE RECIPE. IT IS A REALLY GOOD DESSERT TO HAVE ON HAND IN THE FREEZER WHEN YOU HAVE UNEXPECTED COMPANY.

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donna

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Butter Brickle Frozen Delight

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