This was very good. I used this recipe and baked it in a 8x8, which I think was perfect. The crust did take 15 min to cook, but the filling took at least 45 min to set (probably because I used an 8x8 instead of the 9x13). I substituted brown sugar for the white sugar in the filling. I am not a big clove fan but the filling requires it for that pumpkin pie taste. Must refrigerate until it is cold and also must serve cold. A dollop of whip cream on each bar is a nice addition.
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This was very good. I used this recipe and baked it in a 8x8, which I think was perfect. The...