Reviewed: Feb. 22, 2011

Wonderful, I added almonds though, even better.

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Reviewed: Feb. 5, 2011

I do not think ZThe graham Cracker portion is correct for this size of a pan. But after I chanegd the amount it was fine. Great taste!

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bowie112

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Sioux City, Iowa, USA

Reviewed: Feb. 3, 2011

I followed suggestion and melted butter as well as did milk then chips then milk. Seemed like it helped. The great part about this is how you can put in any kind of chips, I used white choc, semi-sweet choc and Andes mint choc chips. I left out coconut (I can't stand coconut - that's just me). Turned out fine. Next time I plan on using butterscotch, peanut butter and semi-sweet chips. Stay tuned.

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costanzod

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jan. 30, 2011

I have been making these bars for over 20 yrs. They always go over well! I would suggest that you punch 2 holes in the Eagle Brand can to drizzle it ON THE TOP before baking. It keeps the bars together and gives a lovely finish to the coconut and nut topping. The adding of butterscotch morsels is also a good thing. And if you have access to Georgia pecans, all the better!

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DEBORAH W.

Cooking Level: Intermediate

Reviewed: Jan. 25, 2011

classic cookie. have loved this for years!

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Jen

Reviewed: Jan. 23, 2011

these are some of our favorite bars. the only thing I do different is to add a layer of crispy rice cereal over the nut layer. out of this world good!

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DaniB.

Reviewed: Jan. 12, 2011

Absolutely delicious! I've made other recipes like this in the past but this is by far the best one. I did follow the other reviewers' suggestions to pour half of the condensed milk over the graham cracker crumbs (I crushed one sleeve of crackers - perfect amount) and the other half over the top of the coconut (pour carefully because you won't be able to spread the condensed milk - it soaks in where it lands and makes it nearly impossible to press down with a fork because it is so sticky). Mine quickly browned up after being in the oven for only 21 minutes. I will definitely make this again. Wonderful!

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Momma of 2

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Coventry, Rhode Island, USA

Reviewed: Jan. 3, 2011

This is an easy recipe to tweek to your personal taste, and it comes out very good tasting and it can serve a lot if you cut it into sm sizes. I took some of the previous suggestion in customizing it. I did my own tweeking: Increased crumbs to 2 C + added 3 TBSP butter to make crust. Than I took prev suggestion of adding 1/2 can of condensed milk on crust, it made a HUGE difference in taste + keeping the crust from falling apart. I also dec butterscotch chips + semi-sweet chips to 1/2 C each and added 1/2 C each of bittersweet + 1/2 C milk chocolate chip. I used peanuts as the nut + added toasted coconut as the top ingredient. Finally, I also took another prev suggestion of adding the other 1/2 can of condensed milk on top (this came out tasting like a coconut macaroon, yum-o). Like I wrote, easy recipe to tweek to your own taste. Take this to your next gathering and you will make new friends, otherwise you'll end up eating it all up (:

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Elyna

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 1, 2011

These were amazing! I followed some of the suggestions in other reviews, such as pouring half of the condensed milk over the initial graham cracker layer and then the rest over the entire layered dish before baking. I also changed things up and did a recipe with milk chocolate chips and peanut butter, sans the coconut, as well as a triple-chocolate version with semi-sweet chips, milk chocolate chip and white chocolate chips. Any chips or variations you try, the outcome is delicious. We made 4 different kinds and handed them out to neighbors and our UPS/FedEv delivery drivers for Christmas. What a treat indeed! Like little homemade candy bars!

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MamaSwish

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Dec. 29, 2010

Super tasty but also super sugary. I would also melt the butter in the pan and sprinkle the graham crackers on top for the most even coating. Some extra grahams wouldn't be unwanted in the recipe either. Despite any criticisms, I love these cookies. So many delicious ingredients... it's hard to go too terribly wrong!

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