I am always sharing this recipe. It is one of my very favorites of any kind! I use molasses instead of corn syrup and I make liberal substitutions so long as the ratio is the same such as bran instead of wheat germ, etc. Pressing it down into the pan is important for it to hold together. Also if you leave it in for the shorter amount of time rather than the longer, it will be more chewy instead of crunchy which makes it that much more awesome. Say if you leave it for 12 minutes instead of 20, it might look like it would never stick together but as it cools down, the molasses firms it up to. Never had it fail. A real winner!
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I am always sharing this recipe. It is one of my very favorites of any kind! I use molasses...