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This was so good!! Very moreish, you just can't stop at one piece, or at least we couldn't. LOL. It wasn't too sweet either which was great. Thanks!
I have made these bars several times for bake sales and always get rave reviews! I never get a chance to see how long they'll last!
This was an easier recipe to follow, although mine didn't look much like the picture. I think I should have put more chocolate chips int it. Anyway, I might make these again sometime, if I don't forget about this recipe. Thanks for sharing.
Excellent. Rich, buttery, and wonderful either warm from the oven or cooled. I used half whole-wheat and half all-purpose flour for the crust with no compromise to the taste. I followed the recipe exact, and then drizzled a bit of melted choc chips on the bars after they'd cooled. Excellent - served to friends and they raved & raved. I'm going to try to freeze a few to see how that works out :) (chose for Pick a Chef '05)
I'm editing this review to add another star based upon a couple of corrections made to the recipe. This recipe was really good. The cookies lasted almost a week after baking them (I have no reason why), but they held up very well during that time. I found that it really required more than 2 cups of halved pecans to spread a good amount of nuts over the entire 9 x 13 area of the pan. That may have been personal preference though. Mine needed closer to 25 minutes in the oven to bake. I love Diane Mott Davidson's books and this is one of the best recipes from the series!Delicious. Thanks for posting this!!