Reviewed: Apr. 3, 2012

This was ok for me. I have other bar cookies that I enjoy more. The crust was kind of flaky and there didn't seem to be enough of the ingredients for the top layer. I made it exactly as written. It wasn't bad, it wasn't over the top either and I'm at a point in my recipe collection, that I want "over the top" recipes.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Dec. 4, 2011

I've been making these for over 40 years. I got the recipe from a bag of Gold Medal flour. 40 some years ago, Gold Metal used to put little fanfold recipes in the bags of flour. This on had spritz cookies, the cherry coconut bars, filled Christmas stocking cookies and many others. The recipe called for an 8X8" baking dish. The butter at room temperature and with your hands you combined the butter, flour and powdered suger to form a dough which you spread in the baking dish. All the quantities and ingredients were identical to this recipe. The end result was a thicker bar, somewhat difficult to get out of the pan and a little on the gooey side but delicious. I tried this version and liked it much better. I combined the flour and powdered sugar in my food processor and sliced my cold butter into 1/4" slices and then pulsed until the butter was in small pieces then ran it until the mixture was crumbly but not in a ball of dough. I sprayed my 9X13" baking dish with Pam for baking with flour. Spread the mixture in the pan and patted it down. Baked it about 20 min. Added the filling and baked another 25 min. This sliced a lot easier and was every bit as good as the original recipe from 40+ years ago. This is the way I'm making these from now on.

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Reviewer:

Bob

Cooking Level: Intermediate

Home Town: Glendale Heights, Illinois, USA

Reviewed: Nov. 20, 2011

These were unexpectedly delicious, the top is crusty, the middle soft almost runny and the bottom a perfect flaky buttery crust. I had trouble with the cooking time. I used a 8x11.5 glass pan and the crust took 16 mins and the filling almost 35 minutes. After 20 they looked cooked but runny, I added 10 more minutes and they still did not seem firm on the inside. Maybe that is how they are supposed to be? Perhaps I will make these for Christmas with dark chocolate as recommended by others! Thanks!

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Reviewer:

Justablonde

Cooking Level: Intermediate

Reviewed: Jan. 5, 2011

Can't wait to make this again. Had them for dessert and then with coffee the next day. My company asked to take some home with them. Quick note-Cutting the cherries into quarters stain your fingers.

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Reviewer:

Susy B

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Auburndale, Florida, USA

Reviewed: Jan. 3, 2011

I don't think I did anything in error, but we did not like these. They sound delicious, but I won't make again. Thanks for the recipe!

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Reviewer:

Jenski

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Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Reviewed: Jan. 3, 2011

Like someone else said, if you use a 9x13 pan, the crust is too thin. It was also really hard to cut through the gooey texture and get them out of the pan. Next time I would add chocolate chips as suggested and try a smaller pan. Maybe they'll be better if I try again.

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Reviewer:

youngj

Reviewed: Dec. 31, 2010

These are really good. I didn't add walnuts because I didn't have them.

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Reviewer:

Kari

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

Reviewed: Dec. 24, 2010

EXCELLENT with Craisins and Macadamia nuts. Would be good with dried blueberries or cherry-berry mix.

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Reviewer:

FRAN

Reviewed: Dec. 23, 2010

WONDERFUL! I made these for our family Christmas and they were SO good that my father asked if he could sneek some to take home with him! Thank you!!!! My parents are normally pretty hard to please, and these were great! They didnt turn out as pretty as the picture, but that's okay, because they tasted amazing! I subbed chocolate chips for the nuts. Thanks!

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Reviewer:

MellissaR

Cooking Level: Intermediate

Reviewed: Dec. 23, 2010

Wow! Absolutely the best tasting dessert. I too added chocolate chips, 1/4 Cup, and it was a very nice addition. I tried putting the crust in the size pan that was called for, but it barely covered the bottom of the pan, so I ended up cooking it in an 8x8 and cooked it (crust & filling) for 40 minutes. Wonderful!!!

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