Reviewed: Dec. 23, 2009

Jessiker....when you put your crust mixture in the pan it helps to flatten the crust using a flat metal spatula. Really flatten the hooey out of the crust before adding in the other ingredients.

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6 users found this review helpful

Reviewer:

Carolin309@comfortfood4thought

Reviewed: Dec. 23, 2009

Made these for Thanksgiving and they were so delicious. I made them a few days ahead of time and they were just fine in the fridge. Yummy!

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2 users found this review helpful

Reviewer:

Kristy Runyon

Reviewed: Dec. 23, 2009

We make the easier version of this every Christmas. Skip the melting and the peanut butter and just sprinkle on the chocolate chips onto the coconut before baking.

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5 users found this review helpful

Reviewer:

BRR

Cooking Level: Intermediate

Reviewed: Dec. 22, 2009

This recipe is very good!! Really no complaints except i made the layer of chocolate to thick...very easy..will make again. If u like coconut u will love these!!

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1 user found this review helpful

Reviewer:

JenniferB

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Reviewed: Oct. 22, 2007

Wow, I wasn't expecting something this good for so few ratings. One thing I did different was melt 20 individually wrapped caramels, like I saw on another recipe on this site, into the condensed milk to give it a more true caramel taste.

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74 users found this review helpful

Reviewer:

redskinsnut

Reviewed: Dec. 19, 2006

I make these all of the time. They're fast, easy, and someone always asks for the recipe. A suggestion: Be sure to use unsalted butter, otherwise the crust is too salty.

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29 users found this review helpful