Reviewed: Dec. 21, 2010

Good, really good, I followed the recipe to a T, next time will add more of that butter topping!!!!!

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2 users found this review helpful

Reviewer:

hothilary36

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 21, 2010

These were really yummy - easy too! As per other reviews, I used 2 cups flour, used about 2 cups nuts (ran out of pecans, put some walnuts in the food processor and chopped much more finely than the pecans were chopped - awesome), I also used 1 cup butter & 3/4 cup brown sugar for the sauce, and it was JUST enough. I used a whole bag of chocolate chips and this is where I may have run into the issue I have had of the chocolate layer separating from the caramel layer, so I will try less next time. Also, made the crust in the food processor - very easy. I took these to a function and they were received with rave reviews. Thanks for a great recipe!

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Reviewer:

GRAHAMIAN

Reviewed: Dec. 21, 2010

Looks good but really messy to make

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Reviewer:

Tracey

Reviewed: Dec. 21, 2010

This recipe is so easy to make and it is very delicious. Last night was the traditional Christmas dinner of the TOWN-girls at my house. The girls took the leftovers home and asked for the recipe. Thank you for submitting this

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Reviewer:

Rita

Reviewed: Dec. 20, 2010

This recipe was so easy, and so delicious. I would recommend doubling the sugar/butter mixture between the pecans and the chocolate.

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Reviewer:

ReggieBoppy

Cooking Level: Intermediate

Reviewed: Dec. 20, 2010

It is almost impossible to get out of the pan. Also the frosting separates from the base. Will not make this again, although it did taste good.

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Reviewer:

Alice Jack

Reviewed: Dec. 20, 2010

Made these for a party yesterday. They are really good, brought home a few leftovers (surprised at how few, as there were a LOT of cookies, etc. at the party) Cookies are even better the next day. I did take the suggestion of the extra 1/2 cup of flour. My personal taste would to be to make it in a larger pan next time, so that the crust would be thinner, and double the caramel part. However, made as the recipe stated I had rave reviews.

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Reviewer:

Becky

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Lake Elsinore, California, USA

Reviewed: Dec. 20, 2010

The taste was amazing, I took the advice of others & increased the flour as well...however, I did have to cook it for 15 mins longer than suggested.

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Reviewer:

mia_bella84

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 20, 2010

the butter pooled on top - the brown sugar, butter mixture needs to be heated to 250-300 degrees depending on different websites. need to try again. i would also add more pecans and chocolate.

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Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Homedale, Idaho, USA

Living In: Dundee, Oregon, USA

Reviewed: Dec. 20, 2010

I made it with the 2 cups flour and 1 cup each butter & brown sugar and let me tell ya....they were GONE in the blink of an eye! I brought them to two Christmas parties and the tray was empty beside full plates of other treats! definitely a KEEPER!

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4 users found this review helpful