Making the recipe "as is" I gave this dish 4 stars. To make it 5 stars, I made the following changes: 1.) I used about 1/2 loaf of Italian bread. The "crust" pieces are really delish. I took the dish I was going to bake this in & then tore pieces to kinda fill the pan. If you don't have enough bread it can be too "wet". 2.) Use 4 eggs 3.) Add 1 Tbls vanilla 4.) Only use 3/4 cup sugar, it will be plenty sweet. 5.) Use 20 oz. can CRUSHED Pineapple, untrained.

Reviewed On: Nov. 1, 2011

This recipe is DELISH! Having made these several times this is what I do for PERFECT PUDDLES every time. 1.) bake in mini muffin tin.... I like Rachel Rays with the pretty orange grips ;-) 2.) use the large end of a melon baller to scoop dough out & plop into tin (no need to roll in a ball just plop dough in the tin) 3.) immediately upon taking out of oven, take a 1 TBLS measuring spoon & using the back side of the measuring spoon make the well in each "cookie". 4.) let cool in pan 10 minutes before removing from pan 5.) a Pampered Chef paring knife is very thin & perfect for removing puddles from pan. 6.) adding vanilla to the chocolate chip mixture will make it goopy. If you want the extra vanilla, just add the extra teaspoon to the peanut butter dough. 7.) melt chocolate chips & SC Milk in microwave in 30 second increments. Once melted & stirred until smooth, pour into plastic Wilton decorating bottle. It will almost all fit and pours PERFECTLY & neatly into the puddles. your Fudge Puddles will be picture perfect!

Reviewed On: Oct. 11, 2011

Yummy yummy! I, like others suggested, doubled the topping ~ 1/2 on bottom 1/2 on top, no water, more cinnamon, added nutmeg. I also topped with homemade caramel before baking. DIVINE!!!!!

Reviewed On: Jul. 29, 2011