Jan 23, 2006
Very good. I made it the day prior, based on other reviewers stating that it was very moist even a day or two after prep. So moist, that it did crumble a bit when handled (oven temp/ingredients/baking time were right on). I may increase the flour / decrease the milk a little next time to firm it up just a bit more. I also substituted pre-crushed toffee bits (usually in the baking aisle by the chocolate chips) instead of crushing the bars, and substituted chopped pecans for the peanuts. Personal preference. Pecans just seem to have a sweeter flavor to them, and I think lend themselves well to a baked dessert recipe. I can't imagine this being bad with any kind of nut, however. Except pine nuts ;-). Mmmmm.......mmmmmmmm........toffee.
—j
