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This is a WONDERFUL, EASY recipe that I've been making for 6 or 7 years...ALWAYS comes out wonderful. A couple suggestions, when you press the crust in the pan, make a short "lip" around the edges. This keeps the filling from touching the pan, and the bars come out cleaner. Also, be mixing up the filling (#6 through#8) while the crust is baking (#5), you pull it out of the oven and pour the filling right over the top of the crust. Another thing I do is only reserve about 1 3/4 C of the mixture to sprinkle on the top. And, since these are so very rich, I cut them more into squares than bars. Make sure they're cool before you cut them!