Reviewed: Dec. 20, 2011

Easy! Delicious! Economical! Rave reviews! Thanks for this great, versatile recipe. Haven't had this before, have now made it 3 times in a fortnight, my co-workers love it. Made it as per recipe the first time (minus pecans, nut allergy) - fantastic! The second time I subbed dark chocolate for the semisweet, and chopped glace cherries and Craisins for pecans, and the third time I subbed white choc for the semisweet, and glace cherries instead of pecans, and added an extra half a tin of milk. I wanted a recipe that was easy to make from items I'd have on hand, and this is it. Thank you very much for sharing!

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Reviewer:

Sydneysider

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Sep. 5, 2011

My fav treat as a child. Easy to make Gluten free, too!

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Reviewer:

ALLIOOP109

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Huntsville, Alabama, USA

Reviewed: Apr. 30, 2011

I have used this recipe for years and it is always a hit. I love to add white chocolate chips as well. Always a crowd pleaser and so easy to make!!!

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Reviewer:

Cher

Reviewed: Sep. 25, 2010

I found I needed more wafers to make the crust -- 2 cups didn't even cover the bottom of my pan. These are divine, but very gooey, even after they've cooled! Do yourself a favor and use a fork and bowl.

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Reviewer:

kmobrien25

Cooking Level: Intermediate

Living In: Bronx, New York, USA

Reviewed: Apr. 10, 2010

I like these because they use the vanilla wafer instead of the typical graham crackers. Gives it a more sophisticated taste. I poured the SCM over the cookie layer, because I wasn't paying attention to the recipe. I also substituted rice krispies for the coconut because one of my kids can't stand coconut. Definitely use the full 2 cups of crumbs. I ran out and only had about 1 1/2 cups. 25 minutes was just right. 30 would have burned them. Despite the greasing of the pan, these are a nightmare to get out of the pan. The colder they are the easier.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Feb. 21, 2010

Its hard not to love these cookie bars, especially if you are a big fan of coconut. They were so easy to make. I may embellish next time with butterscotch or peanutbutter chips, in addition to the chocolate chips..

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Reviewer:

jac

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Jan. 2, 2009

I made these for a cousin for Christmas as it was like something his mother used to make and no one could find the recipe. He loved them as did everyone else. They are a little bit of heaven. Although they are rich so cut in small pieces.

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Reviewer:

tairey

Cooking Level: Intermediate

Home Town: Forest Hill, Maryland, USA

Reviewed: Nov. 26, 2008

Easy to make, and my husbands favorite. Thanks!

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Reviewer:

Bernadette

Cooking Level: Expert

Living In: Strathroy, Ontario, Canada

Reviewed: Dec. 2, 2007

These are one of my favorite all time cookies! I always make them with either 1 1/4 cups graham cracker crumbs or 1 1/4 cups saltine crackers. Both versions are great. I also am very generous with the coconut as I love coconut!

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Reviewer:

mary

Reviewed: Sep. 6, 2007

while i don't have a rating for these cookies as they have been in my family for years. These cookies are best when graham cracker crumbs and butterscotch and chocolate chips are used. Whatever you do don't skimp on the milk or coconut. the more chips the better

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