So Good!! I made this last night. As another reviewer suggested, I added a little oats, and cocoa powder to the mix. I also made this with Bob's Red Mill Gluten Free Baking flour mix, and did everything else the same, except subbed pecans for the walnuts. My husband is in love with this. Definitely a keeper.
Yet aNOTHER fabulous recipe from a RZ member! OMG this is amazing! I had some leftover dates that I needed to use up and found this recipe. I am SO glad I did. My kids devoured it! A keeper for sure! I don't know how people dream up some of these recipes...they're truly amazing to the un-creative, such as myself! Thank you for sharing such a light and flavorful recipe! xo LA
Wonderful! I turned this into a cake for my brother's birthday. He doesn't like nuts so I subbed coconut in the topping and it was fantastic. I also used butter instead of marg., chopped up dark chocolate instead of chips, added a bit of oatmeal and a spoonful of cocoa to the batter. My brother took one bite and said, "YOU MADE THIS FROM SCRATCH!?" I packed it in my husband's lunch on the third day and he told me it was, "Friggin' awesome." and "Really, really, really, really good" Those are all five star reviews in my book. :) Thanks for posting!
Really good, added a banana and it was even better, topped with brown sugar instead of white sugar and made it crunchy. Also added health bar crunch to topping too
YUMMY!! And yes they really are better the next day!!! (had to do a taste comparison). I followed the recipe as written (with the exception of cutting the sugar in step 3 in half). Mine aren't as high as those in the pictures seem to. Maybe next time I will try a slightly smaller pan than 9x13. I will make again and I won't waste any by eating them early!! Thanks for posting :)
This is one of those recipes that I would give more than 5 stars if I could. It is SO easy to make and tastes SO good! The cake is really moist and soft and has a delicious crunchy sweet topping. The only changes I made were to use unsalted butter instead of the margarine and swopped the walnuts for pecans as I had those on hand. I covered the pan lightly with foil after about 25 minutes to stop it going too brown, but I do have a temperamental oven! And I have to admit that I did try some not long after they were baked - only a saint can resist step no. 9!! :lol:
OMG! These are out of this world! I tried a small piece a couple of hours after I took it out of the oven. It was great then and yes, they definitely are better the next day. And they are quite addicting that I had to push myself away from going into the container to have another one! Very moist and gooey and chocolaty. I will be making these often. Thanks Chicopee!
This is my recipe of the year, and it met with serious competition. I sent a few squares over to my Mom's and she was on the phone within minutes to ask for the recipe. I couldn't wait a whole day to try it, so perhaps we should make two - one for today, and the other for tomorrow when they are even better! This will definitely be a regular in our cookie jar, so thank you, Chicopee, for posting the recipe, and thank you, too, to your Mother-in-law for sharing.