I made this in four different variations, and they were all fantastic, but I improved upon them each time. The first time I followed the recipe exactly and used semi-sweet chips. Initially, I was concerned about the consistency when I did the final stir, but it came out fine. My only issue was I noticed some butter separated from the mix and pooled/congealed in air pockets on the bottom. I reduced the butter by 1 T going forward. The second chocolate batch I used 1/2 c of peanut butter chips to cut some of the bitterness (mom's request). I added nuts this time as well. Magnificent. The first batch of peanut butter was strictly peanut butter chips, the milk and the reduced amount of butter. Turned out great, but not as peanut buttery as I would have liked. Made another batch a few weeks later - reduced the butter to 1T and added 3T of peanut butter. It was amazing!! Unfortunately, this recipe now gives me a super easy way to get my chocolate/sugar fix that has both a long shelf life and easy portability. I'm in trouble :)

Reviewed On: Feb. 8, 2012

One of my favorite recipes! I substituted apple sauce for most of the oil (I kept a little to help maintain moisture) and whole wheat flour for extra fiber. Also, I soak my raisins in warm water for 10-15 minutes prior to adding to the batter. This makes for a much softer raisin after baking. For those on WW, these equal out to about 2 points or so when made as above - a wonderful snack, or breakfast when paired with yogurt!

Reviewed On: Nov. 4, 2011

Four stars when hot. Only three stars cold. This was a quick and easy chocolate fix. I, too, would add more cocoa as I like a darker chocolate flavor. I ate some right away while it was still hot, and some the next day after it was chilled. The flavor and texture once chilled was only so-so. You could really pick up on the cornstarch. I will certainly keep this recipe around!

Reviewed On: Nov. 4, 2011