Reviewed: Jan. 29, 2011

Used chunky applesauce and followed recipe exactly. Family ate these up in a few hours flat! Didn't put on icing because they ate them up before I could get it on!

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Reviewer:

Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Jan. 25, 2011

LISTEN UP: for those of you who want more of a bar and less cake-like consistency, double all ingredients EXCEPT for the egg, and use a 9x13 pan. Less egg=less fluffy. I used 1/2 wheat flour and added raisins and they were TERRIFIC bars.

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Reviewer:

vickyc603

Cooking Level: Expert

Reviewed: Jan. 23, 2011

Maybe a 3 because I did not put icing on them, as I was tryng to keep them healthier for my daughter's pre-school. I did sprinkle a little confectioner's sugar and it got absorbed and was not seen on top. Overall, they were a little bland leading to the 3 stars - may try again with icing.

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3 users found this review helpful

Reviewer:

lovethissite

Cooking Level: Intermediate

Reviewed: Jan. 19, 2011

I make this with Cinnamon instead of pumpkin pie spice and it still turns out great! I sometimes add raisins soaked in water, then drained. I have used gluten free flour or wheat flour and it still turns out. I cut down on the sugar, and add a shredded apple or two. I also replace the butter with EV coconut oil or extra applesauce. As for the frosting, any will do and none at all is still good.

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Reviewer:

Jackie B.

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Jan. 19, 2011

This frosting is delicious. I used it on cinnamon rolls.

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Reviewer:

Lee Ann

Cooking Level: Intermediate

Home Town: Pea Ridge, Arkansas, USA

Living In: Neosho, Missouri, USA

Reviewed: Jan. 16, 2011

WOW! These are awesome- especially for being somewhat lower in fat. The kids gobbled them up too. The frosting was a little sweet- but oh so good on the warm cake.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Jan. 12, 2011

this is absolutely wonderful. wouldn't change a thing. I did make it in a 9 x 9 dish and cooked for 30 minutes and it was so moist and wonderful.

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Reviewed: Jan. 12, 2011

These are great! I followed the recipe with the exception of the all purpose flour. I prefer the texture of cake flour and found it worked very well with this recipe. The bars held together and I didn't feel they were too thin at all being baked in a 9x13 inch pan. They did, however have to be cut into squares directly in my pan. They don't come unstuck without some effort. Topped them off with powdered sugar. Not a fan of frosting. This recipe is a keeper!

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Reviewer:

1gdcowgrl gone

Home Town: Marlow, Oklahoma, USA

Reviewed: Jan. 12, 2011

Bland and boring as written. I suppose the recipe has potential if extras were added such as cinnamon, raisins, and/or diced apple. I made this 1st attempt as stated but didn't add the butter to the topping to keep the fat content down. Not sure if I'd bother tweaking this one or just move on...

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Reviewer:

RAISIN1

Cooking Level: Expert

Reviewed: Jan. 11, 2011

light, fluffy, and delicious! I baked them in a 9 x 9 pan for 25 minutes and they were perfect. I also cut the glaze recipe in half because I did not want them to be too sweet!

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3 users found this review helpful