Recipe by Rosemarie Magee
"Great bar cookie."
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sifted all-purpose flour
gum drops, no licorice ones
I really enjoyed these bars. In previous reviews, there are complaints that they are too dry. I substituted the white sugare for 1 1/2 cups packed brown sugar. White sugar tends to give foods a crispier, sandier finish. My bars turned out great!
I followed the recipe to the letter as I always try to do the first time. I took them out of the oven at 25 minutes, and they tested done. I agree they are a bit dry, but what I liked even less is the "eggy" flavor and the texture. If I were to make this again, I definitely would cut back on the eggs, my gut was telling me that 4 was too many, and I should have followed my instinct. Also, I didn't want to add additional calories or fat to the bars, but I think a glaze would help presentation. The bars will be eaten, but overall, this just didn't work too well for our tastes, and I doubt I'll make again.
I made the first batch exactly following the recipe and the bars turned out rather dry, although I liked the flavor. The second batch was identical except that I substituted half of the sugar with an equal quantity of unsweetened apple sauce, as per the suggestion from LMCBSOP. Now they're perfect. I agree; this one's a keeper.
I really enjoyed this recipe- especially the fact that it had no added fat, and was nice and light- a good balance to the density of the gumdrops. I found the bars dried out very fast, and they were a little on the sweet side. You might try replacing one of the eggs and some of the sugar with some applesauce, for a moister, more flavorfully sweet bar. But overall, this recipe is definitely a keeper!
People are commenting they found these to be dry. I found them very much like a biscotti. They were a hit!
I made this exactly as the recipe called for and it was dry, I thought it tasted some what like a sugar cookie with gum drops in it...did not care for it at all. My kids did not even eat it.
The bars were dry and the flavor did not compliment the gum drops.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 40
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