Reviewed: Nov. 11, 2009

Very tastey, the only thing I changed was instead of using peanut butter for the topping I used almond butter because of my hubby's peanut allergy. If not I think it would have spread alot easier, and would have looked so much more appealing. Feeds a large crowd, and tastes good. A keeper in my book!

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Jessica

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

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Reviewed: Nov. 1, 2009

YUMM!!! Not to be eaten right out of the oven, but the next day, WHAT!!!! This was awesome, thank you!! All my neighbors loved it too!!

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MommaOfTwins09

Cooking Level: Expert

Home Town: Big Sky, Montana, USA

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Reviewed: Jul. 15, 2009

This recipe was just mediocre. It's just a twist on rocky road brownies. The "cookie crust" wasn't even that good. It would have been better to use a really good brownie recipe instead. Also, for some reason, my topping didn't work well either. It was really crumbly and made a huge mess while eating it. I don't think that's the recipe's fault. It just didn't melt very well. I used probably half the amount of peanut butter and that was plenty. I'll definitely make it differently next time.

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Kierst

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Reviewed: Apr. 20, 2009

The PERFECT melding of our favorites: scotcharoos, smores & cakes/brownies. Some refer the bottom as a cookie, but we'd rate it somewhere between a dense cake & a soft brownie, less rich than a normal cake/brownie. I LOVED the mix of textures & flavors; the crunchy cereal topping was rich but paired with the not-too-sweet, soft-yet-not-too-soft bottom was perfect, then add the gooey of the mallows...yummy! I used the 10x15 pan lined with foil & sprayed w/ cooking spray. Made it SO simple. Haven't made in the 9x13 pan, but I think the jelly roll pan made the perfect layer, much thicker & I think it'd be too much per bar. I cut it into 1"x2" rectangles (made for a lot of bars.) I kept them & served them out of the refrigerator so they weren't so messy for my toddlers. But, beware, the bars are best for only for a day or two. Everyone loves them! They're so different from the ordinary bar, yet have traces of ones people love (scotcharoos/crispy bars/etc) I plan on taking a platter to my girls' school for Teacher Appreciation Day.

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toodlebutt

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Reviewed: Aug. 26, 2008

These tasted really good, but I followed what someone else said and just used a 9x13 pan I couldn't get the cake part to cook right, but I thought maybe it's supposed to be that way and finished the recipe. Hoping it would fix itself by refridgerating over night...well it didn't. The middle part was to gooey to eat but the outside edges were edible. Tasted great and can't wait to try in a jelly roll pan next time.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Jun. 26, 2008

I have been making these for years and everyone loves them. When I take them to work people tell me I could sell them, ask for the recipe, and call them the big O bars among other things. I do leave out the butter in the top layer as it's not needed.

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Julie

Cooking Level: Intermediate

Home Town: Ottawa, Ohio, USA

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Reviewed: Sep. 2, 2007

These bars are awesome! My husband said they are the best bars he has ever had!! Thanks for the recipe...

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Karli

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 13, 2006

This is not a recipe to scoff at. I, too, was expecting more of a cookie-type "crust" but then again I used a 9 X 13 pan rather than a jelly roll pan. The bottom was a yummy fudgy brownie, could be because I used 1 oz. of unsweetened chocolate rather than cocoa (hence I increased the flour to 1 1/2 c.). I also added toasted coconut into the chocolate/cereal mixture. Very good...next time I might try a layer of caramel ice cream topping in between the marshmallow and cereal layers. Thanks Sandra!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Mar. 18, 2006

I took these to work and everyone loved them. I used a 13X9 pan as well and cooked it for 20min. They were delicious.

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EOR112

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Reviewed: Jan. 30, 2006

The kids loved these. The bottom is like a cakey brownie.

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HONKADONKA

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Reviewed: Oct. 6, 2005

these are EXCELLENT. I followed the recipe to the letter, except I used a 13x9" pan. this made the layers even so the bars were really pretty when cut. I did have to bake the cake layer about 5 minutes longer than specified. Also, if you keep the bars in the oven the full 3 minutes to soften the mini marshmallows, it is no problem to spread them. It doesn't have to be perfectly smooth, either, so don't worry about how it looks, because when you spread on the choc/pb layer it covers up any imperfections. It takes quite awhile for the bars to set up in the fridge but once they are firm they cut into beautiful squares. this recipe is fairly time consuming but worth the extra effort. I was able to get 48 1" (approx)squares from the recipe using a 13x9" pan.

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TERESA_C

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 21, 2004

Very rich and delicious! If you use a 9" by 13" pan, you need to bake it a little longer or the cake part won't be done enough. But they are thicker (and in my opinion better!) this way!

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Shelly

Cooking Level: Intermediate

Living In: Holland, Michigan, USA

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Reviewed: Jun. 13, 2004

My family loves these bars. I use a jelly roll pan and actually have to bake the bottom cake layer a little longer than the stated 15-18 minutes (my pan is insulated, though). Next time I will try using marshmallow creme, as the marshmallow layer is hard to spread.

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FOURCABLES

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2004

I have been making these bars for quite a few years and they are always a huge hit because they are so different from a standard brownie cookie. For those who think the layers do not go together, please note that after these have refrigerated thoroughly to set up, let the bars come to room temperature before eating. The top chocolate layer should soften slightly to the touch. These are very rich, but they will melt in your mouth. Every time I have made them I am asked for the recipe. I have had more success by baking these in a standard 13 x 9 pan instead of using a jelly roll. This is because the bottom cake layer yields a small amount and will be very thin in the jelly roll pan, and too easy to over bake. Be sure NOT to over bake the cake layer, remove before the edges become too crisp. To make this easier and for a smoother middle layer, use a jar of marshmallow creme instead of regular marshmallows. Enjoy! :)

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SHIMMERCHK

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Reviewed: May 26, 2003

These are so great! This is our favorite dessert in my house! I wish I would have found this recipe sooner! I can get closer to 36 servings out of this, too, since they are a bit rich. Store and serve right from the fridge. If left at room temp, they get a bit gooey and are not as pretty!

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STEPHSHIVE

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Reviewed: Jan. 3, 2003

This recipe was simply mediocre. The layers did not seem to go together (the chewy so called "cookie crust" and the marshmallow texture did not blend well at all) and the peanut butter was unexpectedly overpowering. Making this recipe was a wasste of my time. Nobody even wanted to try them. I will not be making this again.

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