Reviewed: Nov. 1, 2008

I made these and they are great for a house of sweet tooths. I had to up the cooking time to 30 minutes and the YOU HAVE TO LET THEM COOL FOR AT LEAST AN HOUR!! The inside was not doughy, but gooey with all the sugar and chocolate. I then cut them and let them sit overnight and they are solid this morning.

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Jennifer

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Edwards, Colorado, USA

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Reviewed: Feb. 16, 2005

This either didn't cook right or just tastes bad!

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KRYSTLEMCNEIL

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Reviewed: Dec. 12, 2004

I thought this was an ok recipe, however, my family and friends all loved it. I baked them in 2- 8x8 pans and ended up cooking for about 30-40 min. (10 min is not long enough) I added a whole bag of choc chips and 1 cup of butterscotch chips. I will be making again for my cookie baskets at Christmas time.

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MY2BOYS1821

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Reviewed: Feb. 12, 2004

I took the advice of others and cooked it overall a total of 40-50 minutes and it is still gooey in the middle and just a gooey chewey mess. Would not make this again.

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kebrafford

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Reviewed: Oct. 6, 2003

These tasted really good, BUT - do they ever get cooked in the middle? I had them in the oven for ages, and the middle just collapsed when taken out of the pan as it was so soft. Would like to try the other Conga bars recipe to see if that is better.

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ukcook

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Reviewed: Sep. 9, 2003

Yummm!! These were great - the whole family loved them. I substituted the chocolate chips with butterscotch chips which resulted in a tasty, carmel-y flavour. I also halved the recipe and used an 8 x 8 pan. Next time I'll probably use the original recipe proportions since they got eaten up so quickly.

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DOMESTIC DIVA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 17, 2000

i found this a really easiy and tasty recipe. although i found the mixture still raw after cooking for only 10min, and had to cook for another 10-20 extra min.

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