Reviewed: Jan. 7, 2005

Very, very sweet! Like cheesecake, it is best served in thin slices. :) I'm considering making it again without the crust, using an 11 x 7 brownie pan to create a bar cookie.

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2 users found this review helpful

Reviewer:

AuntieJ

Cooking Level: Expert

Reviewed: Aug. 19, 2004

This is so sweet so a little piece goes a long way. I wasnt sure if they sold peanut butter/chocolate chips all in one bag so i bought one of each and just used half. The outcome was delicious but very very rich. I will make this again.

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1 user found this review helpful

Reviewer:

COOKINFORFUN

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: May 2, 2004

Very easy, fast, and rich! Would be great with vanilla ice cream. I followed the directions exactly and had no trouble with it.

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Reviewer:

chapelhill

Reviewed: Jan. 20, 2003

The taste of this recipe was OUTSTANDING. I'm a big chocolate & peanut butter fan and needed a quick dessert for a dinner at a friend's house. I used the Hershey's chocolate Ready Crust crust, blended the ingredients and popped the pie into the oven. I baked for 55 minutes at 350, but the middle was incredibly doughy still. Next time, I'll bake for longer at a slightly lower temperature to try to cook the middle through. We enjoyed this with vanilla bean ice cream -- and got raves for the taste. It's a rich recipe -- the doughiness could have attributed this as well. I'd recommend it -- I bet it'd be a kid favorite (the two-year old at our party slowly ate his slice -- every last crumb!)

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7 users found this review helpful