Gooey Chocolate Peanut Butter Bars Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 29, 2010
Not impressed. Brought these to a casual party and I was kinda embarassed. I could of made a lot of other desserts that could have gone over better. These were a weird doughy mess
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Reviewed: Jun. 28, 2010
first of all, let me start out by saying that i am capable of following a simple recipe, and nothing that i have made has ever failed as miserably as these peanut butter bars. the "crust" was sizzling when i opened the oven, and i the corn starch created a bad texture of the filling.
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Reviewed: Feb. 6, 2010
I really loved the texture as well as the flavour of these bars. They are gooey just like the name promises. After reading the first couple reviews I made a couple changes: used a 8x8 pan (I'm sure they would have been too thin for a 13x9) and added an extra 2 tbs of peanut butter to the filling (we really love peanut butter). I was tempted to add some more chocolate chips, but I'm glad I didn't. I think it would have overwhelmed the peanut butter flavour. I made these just a couple of hours ago and half the pan is gone - enough said.
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Cooking Level: Intermediate

Reviewed: Jan. 22, 2010
The taste was yummy but I don't know what happened with mine. There was not enough to cover my 9 x 13 pan so next time I will either double the batch or use a smaller pan. Mine turned out very thin and nothing like the photo. Still good so I will try again.
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Cooking Level: Expert

Home Town: Boise, Idaho, USA
Living In: Nampa, Idaho, USA

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Reviewed: Nov. 9, 2009
use 1/2 cup oatmeal instead of coconut and add 1/2 cup peanut butter flavored chips and these bars are fabulous !!!! Great easy recipe !!
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Reviewed: Sep. 21, 2009
A yummy treat, but nothing really special. They were enjoyed, but not raved about. These were definitely gooey as the name states, but I thought they could have had a stronger flavor. There's a faint peanut butter taste. I really only got texture from the coconut - not really any taste. I really liked the taste of the bottom layer, but thought the top needs more of a flavor burst. I'm curious to see if others alter this a little and how so.
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Cooking Level: Expert

Living In: New Berlin, Wisconsin, USA

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