Reviewed: Jan. 1, 2011

DELICIOUS, sold them at a church bake sale and not ONE was left for me......... easy to make better to eat.....

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Reviewer:

kimscastle

Cooking Level: Beginning

Home Town: Las Vegas, Nevada, USA

Living In: Port Jefferson, New York, USA

Reviewed: Nov. 29, 2010

These are fabulous! Way better than the pie version in my opinion. I halved the recipe as well, since i didn't need 72 bars :). We used organic sugar and brown rice syrup as substitutes, and it came out great. A little on the sweet side for me, so i would decrease the sugar for my own preference, but most people would probably find it the perfect sweetness.

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Reviewer:

Cookingwithpanda

Cooking Level: Expert

Reviewed: Aug. 8, 2010

I loved this recipe so much, I have used it so many times now, I have lost count. I love shortbread so I changed up the sugar and used half granulated and half confectioners. It turned out a wonderful texture, cake like. However, I have to say I like it both ways. This is a no-fail recipe for me now, that everyone will love. Thank you for this recipe. Don't forget the brown sugar in the filling!

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Reviewer:

nessa333

Cooking Level: Intermediate

Reviewed: Dec. 26, 2009

UPSET!!! I was very upset after I "attempted" to make these for the first time for Christmas Dinner. I put the sugar in the crust and once baking, I noticed there was no additional sugar listed for the filling. I had to start over using a different recipe!! Not Happy!!!!!!!!!!!!!!!!!

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Reviewer:

Mary

Reviewed: Nov. 17, 2009

Wow! These are wonderful! There are 3 cups of sugar in the filling. I used brown & white. Other than boiling over a little in my oven, these are perfect!

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Reviewer:

Tawnya

Cooking Level: Intermediate

Reviewed: Dec. 28, 2008

This recipe was delicious! I halved the recipe, made it in a 13x9 non-stick cake pan, and made sure to include 1 cup of brown sugar in the filling. I did find that I needed to par-bake the crust for a few mins longer than recommended, as well as bake it with the filling for a few mins longer than recommended, but that may have been due to me using a dark, coated, pan. Great recipe!

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Reviewer:

Stefibeth

Reviewed: Nov. 18, 2008

ADD 3 CUPS SUGAR TO FIllING(per Taste of Home's recipe-obtained from their website). Can also sub 1/2 white sugar, 1/2 brown sugar. These are delish!!

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Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Reviewed: Oct. 21, 2008

very goo drecipe.

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Reviewer:

tran

Reviewed: Oct. 15, 2008

this recipie is very good but when you put the butter in the crust it is hard to mix it in with it. but my aunt made them from the same recipie that i did and they were alot better! so i thinj she knows hot to put the butter in the crust correctly.

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