They're a bit on the thin side, when you halve the recipe and make it in an 8*8 pan. Overall the dough needs something to give it a bit more of a creamy flavor, because it cannot stand alone without the chocolate, like it can when bullseyes are made. Also, even after setting for several hours, the bottom is still a bit more soft and greasy than it should be, making it harder to get out of the pan and rather messy to eat.
These were good, very much like a reece's, but next time, I think I'll switch the recipe for the peanut butter part with my secret bullseye recipe. They're almost the same, but not quite.
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They're a bit on the thin side, when you halve the recipe and make it in an 8*8 pan. Overall...