Buttermilk Bars Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 14, 2015
I made the bars per recipe. I used margarine because there was no butter on hand, but I think this is a recipe that would work better with butter. I used about half the orange zest because I used a teaspoon or so of OJ to add flavor. Next time I would still use the full amount of orange zest. I also sprinkled sliced almonds on the top before putting it in the oven. Delicious! If you are making these for a party or gathering though I would double the batch. It only makes a small amount. I love that they are simple and you can add your own flavors! Thanks for the recipe!
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Reviewed: Jul. 23, 2014
Absolutely wonderful-- wouldn't change a thing! I was looking to use up some leftover buttermilk and came across this recipe. It seems like a throwback to a time when you created recipes out of what you had on-hand, and this is really one of the best. It reminds me of a lemon bar- smooth and creamy on top, buttery and slightly crisp on the bottom. Please try it, and I'm sure you'll love it, too! For the other reviewer who thought there was too much butter in the crust: Perhaps you melted ALL of your butter instead of creaming the 6 Tbs. (at ROOM TEMPERATURE) with the sugar. I've made that mistake, trying to go too fast; it makes a difference! The crust is very like a shortbread, and it's quite delicious. Give it a go again and trust me, it will work!
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Cooking Level: Expert

Home Town: Adelphi, Maryland, USA
Living In: New York, New York, USA

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Reviewed: Mar. 13, 2014
My family devoured this rich, custard-like dessert. I would give this 5 stars but there is way too much butter in the crust. The prebaked crust did not set up and when I poured the topping on, it fell apart and floated to the top. It was delicious even though the crust was on top and floating in butter. Also, I did substitute honey for the corn syrup.
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