Dessert Bars Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 12, 2005
I love this recipe! I like to make big batches of cookies at a time and freeze them, and these freeze really well. I doubled the recipe and used an 11 x 17 jelly roll pan. I also have used different fillings instead of the jam, like apple pie filling, pineapple filling, and I've even used a chocolate hazelnut spread and almond paste in the middle. This recipe is very versatile, be creative and try different jams, preserves and fillings. The dough is stiff enough, it works with just about anything you put in the middle. Also, for the top layer, I just crumbled some of the remaining dough on top instead of trying to flatten it. It saved time and worked just as good. The rest of the dough that I didn't use, I formed it into a ball, rolled it out, and made cut out sugar cookies out of it. The dough also worked great as a sugar cookie dough! Thanks for the recipe!
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Cooking Level: Professional

Home Town: Calgary, Alberta, Canada
Living In: Logan, Utah, USA

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Reviewed: Apr. 22, 2005
I had a little trouble putting the extra batter on top of the jam, but overall these were delicious! Handy recipe too, with very few ingredients.
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Reviewed: Dec. 8, 2003
Very easy and very yummy! I love that it has so few ingredients!
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Reviewed: Apr. 11, 2003
Cut this recipe in half and use an 8 x 8 pan. I made a batch and took them to work. Two co-workers asked for the recipe. You can use seedless jam, or preserves, and still have a good result. This is almost identical to a recipe I cut out of the newspaper 25+ years ago, but then lost. In the first recipe I had, you could add some chopped nuts to the batter.
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Displaying results 11-14 (of 14) reviews

 
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