Reviewed: Dec. 30, 2011

I made these with real cherries and loved them! My whole family raved about them.

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Reviewed: Aug. 21, 2011

These tasted good, but they were oh so messy. It was very difficult to cut them and it ended up looking awful. But we still enjoyed the flavors- definitely very sweet. Thanks for sharing!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Feb. 11, 2011

this may have turned out badly for me because i inadvertently skipped over the step of patting the cherries dry with a towel. but, i ended up with a very soggy, goopy mess that would not stay in bar form. (this was after taking everyone's advice to pour the milk over the entire dish, not just the crust.) i also found this to be much too sweet. however, that also could be partially my fault because i substituted white chocolate chips for the semi-sweet. overall though, i wouldn't make this again.

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JENMD

Reviewed: Jan. 11, 2011

I love these so much that now when I make magic cookie bars, I do half the pan with cherry and half regular! Nice change since there is just two of us in the house.

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Tim & B

Cooking Level: Expert

Living In: Rockford, Illinois, USA

Reviewed: Jan. 1, 2011

Good, but won't make again.

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Lenora

Cooking Level: Expert

Living In: Peoria, Illinois, USA

Reviewed: Dec. 7, 2010

Oh. My. Goodness. Gracious. One of the best seasonal cookies I've ever had. I swear to you. I used extra dark chocolate chips and cinnamon grahams. In. Sane. This is going to be dangerous. NOTE: I did take a couple of the other reviewers advice and increased the graham crackers to 3 cups and I poured the condensed milk at the last, over the whole pan. I think that really made the most of this recipe. I think had I not done that, they would not have been as good. As a seasoned "magic cookie bar" maker, I do not recommend using an off-brand of sweetened condensed milk. I think this would be good with chocolate grahams, too.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 6, 2010

This is a great recipe...I checked out some of the other reviews and took their advise. I used 3 cups of graham crumbs, put half of the condensed milk on it, added the other ingredients and then poured the remainder of the milk over top of everything. I chilled it before cutting and it was perfect.

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Shelly

Reviewed: Dec. 2, 2010

Pretty good. I made twice. The second the time I used chopped dried cherries instead of the maraschino cherries, they added a nice balance of real cherry flavor and a hint of tartness to the rich sweetness. I also found pouring the sweetened condensed milk over the whole thing, and they held together better. Also found using an 8x8 pan delivers a thicker more substantial cookie.

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Kimabw

Cooking Level: Expert

Reviewed: Nov. 19, 2010

Anything you drwon in sweeten milk will taste good. But the cookies fall apart and are hard to eat. The gram craker crust need to be thicker. Probably double what it calls for. And it's missing texture. Prob chopped pistachios would help to finish up this recipe.

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ktchndsas*

Reviewed: Aug. 12, 2010

Whats not to like? Cherries, chocolate, coconut, grahams...all the food groups!!! Seriously, I've been making the standard magic bars for years (narry a complaint) and these are just a natural modification. The only changes I made are: 2 cups of grahams (I like a slightly thicker crust), half of the can of sc milk is reserved for the final topping, and I use approx. 14 oz of cherries...I have never had them last more than 48 hrs, as nobody can seem to eat just one!!!

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