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I've tried this twice now and love it. It's light and chewy, and the cream cheese is like a very light frosting on the cookie. I really like to bake from "scratch", but this is one that tastes like you did, without a lot of fuss. This will go into my favorite bar cookies file!
My mother has been making this for over 20 years and it is among our favorite desserts. After cooling to room temperature, we generally place it in the refrigerator to chill for at least 2 hours so that it is easy to cut. Thanks for sharing a classic that everyone loves.
My husand says this might be the best desert he's ever tasted. Very rich and so quick to make.
Awsome! Everyone loved them. I was asked to make it again! Thanks for the great recipe. This has become one of the family favorites!
I just tried this and we really liked it. I didn't have any pecans but it still tasted great. I plan on including these squares on trays for a wedding buffet. I will make again for sure. Nice and easy!
Excellent. I made this for work and it is going over really well! I only used about 12 oz of powdered sugar in the topping and it was still fairly sweet. I also added a cup of coconut flakes to the topping.
Thanks for the recipe. These squares are very delicious. I am going to make it again.
REALLY good and really easy! I don't usually like cake mix concoctions, but the rave reviews convinced me to try this. I used only 12 oz of powdered sugar - the topping tasted a little more like cheesecake than sweet-sweet. I also chopped the pecans very coarsely (large pieces) and they gave a nice crunch to the crust. This is a keeper. Thanks!
Thanks to the Zaar staff I am once again attempting to review this 5-Star Winner! These squares are absolutely delicious. Oh so easy to throw together and bake. We have thoroughly enjoyed every last bite! Thanks, Anita, for sharing such a neat sweet! Laudee C.
This was great and very easy. Fixed for a birthday at the office for someone whose favorite cake was geran chocolate. So this was a pleasant cheater. Thank you for a great recipe. Margie