Reviewed: Apr. 28, 2012

I was so glad to find this recipe as it is the same one I was given in my Home Ec class when I was in high school many many years ago. I loved this recipe and was so excited to find it again.

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Reviewer:

barbara

Reviewed: Mar. 9, 2012

I made these years ago when my daughter was in elementary school and could not find the recipe. I didn't add the nuts but I did add coconut which I toasted in the oven then ground into a crushed mix and blended it with the flour mixture. I also used milk chocolate chips. It cooked a little longer than the recipe called for but came out beautifully. I used 2 tsp of vanilla and dark brown sugar.

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Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: May 21, 2011

Excellent

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Reviewer:

smokingalleykat

Reviewed: Apr. 17, 2011

Scrumptious! I sold them at a bake sale and the two plates of them were the first two things to be sold!

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Reviewer:

Jacky

Reviewed: Mar. 30, 2011

Reminds me of ones my grandma used to make. I added 2/3 c coconut, subbed cashews for the walnuts and used 1 c white chocolate chips and 1 c chocolate chips and used butter instead of shortening. I love this because you can truly make it your own. Thanks for sharing this recipe!

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Reviewer:

KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

Reviewed: Feb. 13, 2011

it was very good.... the one thing i would change is the soze of chochlate(sorry didnt spell that right) because it is a mouth full of it.... not thats a bad thing

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Reviewer:

sweneys

Reviewed: Jan. 23, 2011

So good! I made them in a 9X13 pan. They are super gooey. Kind of like a fudge brownie. The hardest part of making them is waiting for them to cool enough to cut!

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Reviewer:

Rachael

Reviewed: Jun. 14, 2010

Easy to make. I line my glass pan with heavy duty tinfoil which I spray with "PAM"for easy lift out. I also add about 1 cup shredded coconut to 1/2 of the mixture for variety (it also makes the bars chewier). I then put the regular recipe mixture on one side of the pan and the coconut mixture on the other divided by a tinfoil strip to keep seperate. Two treats in one making.

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