Reviewed: Feb. 6, 2011

Another Corwynne Darkholme recipe that quickly became a favorite. Love the sweet & salty. Thanks for another great recipe!

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4 users found this review helpful

Reviewer:

somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

Reviewed: Jan. 14, 2011

I love how easy these are to throw together! We've used a variety of home-canned goodies like: Apple Butter, Pear Butter, Raspberry Jam, Peach Jam, etc. They have all turned out delicious! We get compliments wherever we take them.

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4 users found this review helpful

Reviewer:

Tara S.

Cooking Level: Intermediate

Home Town: Redding, California, USA

Living In: Middleton, Idaho, USA

Reviewed: Jan. 3, 2011

These were good! I used blackberry preserves instead of raspberry. Next time I'm going to use more than one jar, as there isn't quite enough of it for my taste.

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4 users found this review helpful

Reviewer:

TarynG

Cooking Level: Intermediate

Reviewed: Dec. 16, 2010

First made this recipe back in 2007 - these are delicious.

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3 users found this review helpful

Reviewer:

MSHELLZ2U

Cooking Level: Expert

Home Town: Chester, Virginia, USA

Reviewed: Dec. 10, 2010

I read the advice of others before baking and decided to make only a few changes on my first try. I used a half a teaspoon of salt which next time I will just exclude all together since I use salted butter. I added a splash of milk to the portion of the mixture used on the bottom so that it would cut nicely. I added a 1/2 teaspoon of cinnamon to mixture. I used a fork to ease flattening the bottom portion into the pan. Even though the bottom seemed thin to me at first, it did thicken upon baking. The jam to batter ratio is perfect. This recipe is delicious and everybody's advice on how to improve this already great recipe was a huge help.

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8 users found this review helpful

Reviewer:

vanessam888

Cooking Level: Expert

Reviewed: Nov. 21, 2010

The reviewer from Texas that gave this a one star was not basing her opinion on the recipe the way it was written. You put applesauce and whole wheat flour into a dessert recipe, it's going to change how it tastes, and you really shouldn't be one-starring recipes here if you didn't follow directions. With that said, I followed the recipe as directed (go figure!) and ended up with deliciously crunchy sweet berry bars that were un-put-down-able. The vote was unanimous - this recipe's a winner, and it's been requested for Thanksgiving. And again, people, please don't rate recipes poorly if you took artistic license with them, just don't say anything and chalk it up to a bad idea, ok?

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109 users found this review helpful

Reviewer:

Christine R.

Home Town: Grand Rapids, Michigan, USA

Reviewed: Nov. 1, 2010

A Good Treat, but way too sweet for my taste. Had to have a cup of milk to help wash it down. I will try to make again and cut the sugar in 1/2, and try substituting applesauce for some of the butter.

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4 users found this review helpful

Reviewer:

drea

Reviewed: Oct. 30, 2010

YUMMY!! And super easy - great crowd pleaser! I used a fork to press mixture into bottom of the pan.. much easier!

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4 users found this review helpful

Reviewer:

Riah

Cooking Level: Expert

Reviewed: Oct. 25, 2010

This was great though I made a few changes.....whole wheat flour, no butter- raspberry low fat yogurt, and I cooked raspberries n strawberries with brown sugar, tblsp of margarine n cinnamon. Very yummy! Thanks gave me something good 2 do with my raspberries!

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5 users found this review helpful

Reviewer:

Newfoodie-Rell

Home Town: Upper Darby, Pennsylvania, USA

Reviewed: Oct. 20, 2010

I was looking for a recipe for a snack for my son. I made these with apricot preserves, and they were delicious. My son doesn't like them, but maybe he's just weird because I can't get enough of them. A suggestion: nuke the preserves in the microwave for 15-20 seconds to make them easier to spread. I followed other suggestions to not spread the preserves all the way to the edges which worked great. There was one spot where the preserves did touch the edge, and it was difficult to get out of the pan. I baked them at 400 for about 20 minutes, and they're perfect.

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7 users found this review helpful