Reviewed: Dec. 15, 2000

This recipe originally comes from Betty Crocker. I've been making it for years and it is delicious (and very, bery sweet. I often melt about 3 squares of chocolate for the top, since one isn't usually enough to cover the whole thing.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Rebecca

Reviewed: Dec. 16, 2006

This is our all-time family favorite. Sometimes I use peppermint extract in the frosting layer and add a little green food color. I also use unsweetened chocolate in the crust, and drizzled over the top, cuts back on the sweetness, but it is still very rich. I use egg substitue in the crust, I think that can prevent salmonella? We also cut them very small because they are so sweet.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Terilynn

Home Town: Muskego, Wisconsin, USA

Reviewed: Dec. 26, 2006

I have been making this recipe for years also and is always a big hit. For the top layer I use 1 square of unsweetened and 1 square of semi-sweet or German Chocolate. You need at least 2 or 3 squares to adequately spread over the white/sugar layer.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

laura v

Reviewed: Jun. 17, 2007

Not bad. Never been crazy about coconut in baking. Double the chocolate for the top layer.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AGALLAGHER

Reviewed: Dec. 10, 2007

AWESOME thank you so much

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Catherine

Reviewed: Dec. 11, 2008

I prefer these to the seven layer bars. I had these at a tea at a teacher's house, and begged for the recipe. They are now on my husband's top five cookie list. I used powdered egg whites instead of a raw egg (used equivalent of two) to decrease risk of salmonella.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

Reviewed: Jan. 28, 2009

A family favorite for many years. Still looking for a way to spread that final layer of chocolate...such a pain.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DeliTechie

Cooking Level: Intermediate

Home Town: Bainbridge, New York, USA

Living In: Franklin, New York, USA

Reviewed: Sep. 25, 2009

I first made this recipe last Christmas, for a family get-together, and they disappeared. I always omit the nuts, though, because I'm not a huge fan and a number of my family members are allergic. Also, even though 1.5 oz of chocolate for the topping seems too small, I've found that it still spreads over most if not all of the dish, and the thinness makes it nice and crispy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bex

Cooking Level: Expert

Home Town: White Salmon, Washington, USA

Living In: Portland, Oregon, USA

Reviewed: Jan. 3, 2011

This is also a favorite at our holiday get togethers. I read the recipe wrong the first time I made them and combined the final chocolate with the frosting. Pretty good and saves the final spreading step.

Was this review helpful? [ YES ]
1 user found this review helpful