Reviewed: Aug. 24, 2009

Quick, easy and delicious! I followed the recipe exactly and they came out great. I used an 8x11-inch pan, which I sprayed with Pam, and the bars didn't stick at all. Thank you for the recipe!

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SUZZANNA

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

These turned out good, everyone liked them. I used 5 tbls of butter in the crust and spread it thin in a 9x13 greased pan and it turned out fine. Mine were really sweet I used left over ground walnuts from a nut roll and forgot I added sugar already to it! So the nut kinda carmelized on top. Good, but you could not eat a big piece!

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Michelle

Home Town: Eagle Springs, North Carolina, USA

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Reviewed: Feb. 27, 2007

The topping on this recipe is great when you use half the sugar and sweetened coconut. As for the bottom crust, is was tasteless and crumbly.

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Try-it-out

Cooking Level: Expert

Home Town: Manson, Iowa, USA

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Reviewed: Dec. 15, 2006

Gooey top on a dry, hard, dryish crust. Despite coconut, vanilla is the predominant flavor. Was well liked by colleagues, but cleaning the pan was horrific. Be sure to grease, or line the pan.

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Reviewed: May 8, 2006

I used pecans instead of walnuts, so it was kind of like coconut pecan pie. I increased the butter in the crust to 5 Tbs and it turned out great. I did make a mistake the first time of using sweetened coconut, so it was too sweet for me. I recommend unsweetened. Very yummy recipe.

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ash

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Reviewed: Apr. 9, 2003

Overall, this IS a very yummy treat I will be making over and over again in the future. But I agree that the crust does not hold together well, but I found that by using 1/3 c butter in the crust and another TB of sugar did hold it together perfectly. I would also suggest using small eggs- I think I used Large ones and the topping was a little "omelet-y".

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B. Maitreya

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Reviewed: Aug. 28, 2001

These are very easy to make and very delicious. For a variety add some cocoa. We had no problem with the crust falling apart. Works well as a double recipe in a 13 x 9 pan as well

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