A very tasty bar cookie. I made this recipe two times this past week, once as per the directions and once with some suggested changes. I do NOT recommend that you skimp on the butter in the crust. It will be flavorless if you do! Also, I cut the chocolate chips down to 1 1/4 cups. That made a nice thickness of chocolate on the top without making the dessert all about chocolate. If you use the full 2 cups, you won't have a balance of flavors (in my opinion.) To prevent the chocolate from separating from the rest of the cookie, I found that if I cut it at room temperature there was no problem, but the one time I tried cutting it with it being too cold, the chocolate just popped off each square. I popped the glass pan into the microwave for 10 seconds at a time till the chocolate had softened just a little bit, then had no problems cutting it up.
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