so good. You have to let these cool before you eat them or they just fall apart. Wonderful recipe.
I was raised in a small ranch town in south Texas and grocery store bakery had these, when they shut down I had to settle for my mom's make shift recipe. These are a lot closer and I might tweak it to get closer. I need the crust to be softer and fluffier.
These are very good but very sweet. The second time I made these, I cut the sugar in half both in the filling and in the crust and they were much better. I will make these again. Real butter offers the best flavor...yum.
I made these for a potluck at work and they were a huge success. I doubled the recipe (and reduced sugar as suggested) and baked in a 12 x 17-inch rimmed baking pan. It made 48 decent sized bars. I added chopped macadamia nuts and coconut to the reserved topping, but otherwise followed the recipe as posted. I would definitely make these again, but since almost everyone asked for the recipe, maybe I won't have to :).
A wonderful addition to any meal!
Delicious and easy to make! Mine didn't stay together very well, but this is likely b/c I used light margarine instead of butter. So they pretty much needed to be eaten with a fork or spoon, but that's my fault. The taste was fantastic! Will likely make this one again.
my family loves this. I was able to switch up the sugar without them noticing. I also used pineapple tidbits because that's all I had.
Very good! My husband especially loved these, that's a HUGE compliment. :-) Thanks for sharing. I'll make these often.
This was simply scrumptious. I loved the crust, the filling, and the combination of them all. I was begged by my kids to put these in their lunches tomorrow, so this just may end up on the regular lunchbox rotation. And for a cookie, they are relatively healthful! Thanks, SrtaMaestra! Made (and devoured!) for PAC Fall 2008.