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I've made this recipe several times for tea parties and coffee hour at church. I add a bit of almond extract to the frosting. Roxygirl
I absolutely love the flavor of this desert. The only reason I'm giving it 4 stars instead of 5 is because it didn't seem to go over very well with either my family or my coworkers. And I found that the top got a bit sticky (it didn't frost it). I made it in a 9x13 dish, so it took about 40 minutes to cook. I also cut down the sugar to 2 cups and only used 1/4 cup (canola) oil, subbing the other 3/4 cup with applesauce. I used all vanilla and almond, no butter flavoring and left it unfrosted...it was plenty sweet the way it was. I found the texture a little spongy, which I liked, but maybe that was why it didn't win over everyone else. Or maybe they just aren't into almond flavor. I would try it again, but would try out the larger pan to make it a little thinner to see if it didn't get as sticky.
Absolutely delish. I made them to eat for breakfast while camping this past weekend, and everyone loved them (inlcuding my picky 3 and 6 year olds!). I followed the recipe, with the exception of the frosting portion. I thinned my frosting out a bit and piped it randomly over top the cooled bars as more of a glaze. Will be making these again. Considering putting them on my Christmas cookie tray as well. YUMMY! Thanks for posting!
These are fabulous! I made them in a 9x13 pan so they came out a bit thicker. I also used 3/4 cup applesauce and 1/4 cup oil and they turned out wonderful. Thank you Carolinafan!!
YUMMY! I followed the directions exactly as stated, only I did not frost them, they really didn't need the frosting they were just delicious without, but if I were to frost them the next time around, I would just drizzle a glaze of whip cream mixed with icing sugar on them. I used 2 tsp pure vanilla and increased the poppy seeds to 2 tbsps. These are delicious bars Carolinafan! I will be making these agin soon. Thanks for sharing....Kittencal:)