By Cricket * on May 01, 2006
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"Adding the extra crumbs and mixing the crumbs separately give these bars a base that is sturdy enough to eat without crumbling."
Serving Size: 1 (42 g)
Servings Per Recipe: 24
"This is a great recipe! I always bring these when I visit someone - a perfect houseguest gift. I often end up using more butterscotch and chocolate chips."
"These classic cookies taste wonderful and a sturdier crust really puts them over the edge! Made two batches and there still weren't enough to go around!"
"These were great! I used a cup of chocolate and a cup of butterscotch chips. Just like what Mom used to make!"
"This recipe has always been a favorite...and the sturdier crust makes a lot more sense! So delicious and easy for the holidays. Thanks for sharing!"
"Great way to save the crust from being a big crumbly mess. Thanks for posting this!"
"Easy and good. Even easier to cut if you line the pan with foil or parchement and left it out before cutting."
"These bars are amazing and i love the crust! i used 1 1/2 cups of chocolate chips instead of 1/2 butterscotch.... and if you have a chocolate craving this recipe is sure to satify it! thanks for sharing such a fast and simple recipe!!! it looks like i worked so hard but prep time was less then 2 minutes... i love that!!!"
"The crust makes such a big difference, I've had them where the crust was thin so it was hard to get them out of the tray, but this recipe is fantastic!"
"I love these bars and I think the sturdier crust made them even better! Sometimes when I made them the old way they would fall apart, but this crust really helps them stay together. The only problem that I had was that two cups of graham cracker crumbs wasn't quite enough to cover the bottom of my dish (I used the size the recipe called for) so I had to make up another batch and use part of that. Otherwise this recipe was perfect. Easy and delicious! Thanks for posting!"
"So glad to see this recipe...I love these classic bars! The sturdier crust does make a diffrence. I also use unsweetned coconut, only because the condensed milk is already so sweet. Yum, Yum!"
"These were really good. I think I goofed a bit -- thought I'd save a bowl and mix the butter and crumbs right in the pan, but my crust was a bit crumbly...my fault, I think. I'll do it correctly next time. The cookies were still delicious and so easy to make."
"I did not care for this "sturdier crust." The crust was dry and crumby -- it would have been better, if you want a thicker crust, to keep the original proportions of butter and crumbs.
Note: lining the pan with foil is a good idea -- but spray it with Pam before assembling the cookies in it."
"My husband loved these. I made them this morning and prepackaged them for his lunch. He called me raving about them and how they made his day! Thanks for posting such an easy recipe, I got them made before he was even finished getting ready. I wish that I could taste them because they smell awesome but my milk allergy won't let me :( Thank you again for posting such a great sweet snack recipe."
"My next door neighbor made this for Christmas and brought it as a gift. It is really tasty with a cold glass of milk, and full of flavors and textures. Thank you for sharing."
"I was anxious to try this recipe because of the sturdier crust. When I went to make them though, I only had one cup of graham crackers. I took a chance and used a cup of regular and a cup of chocolate graham cracker crumbs and it work beautifully! The graham cracker flavor wasn't as strong, but they were still very good and I loved the extra stability. I also used 1 cup each of the chips since that what my usual recipe calls for. It is hard to believe anyone could improve a classic, but I think the thicker crust does. Thanks for posting this genius idea! :)"
"I've always loved these bars and made them for my "in-laws". I added more chips to make them a cup each, and cooked them for 30 min. and they were perfect! The edges do stick to the pan, so I think I'll line with parchment next time. My favorite cookie!!!"
"Wonderful - mixing the crumbs separately really does the trick. I used caramel-chocolate swirl chips and some chopped Hershey kisses (it's what I had on hand) the first time I made these, and, along with some chopped pecans, made a rich bar that we just loved. I'll be making these again this holiday season and for years to come - thanks for such a good recipe!"
"This worked very well. The extra crust helps balance all the creamy sweetness of the toppings - and it was sturdier. Thanks!"
"I made two batches of these for our church's volunteer bagged lunches for the homeless. I used my homemade condensed milk (recipe posted) and it worked great. In fact, I made one with homemade and the other with canned milk, and the homemade version were a bit sturdier. My bars were so sturdy and easy to wrap! This technique of mixing the crumbs (love the extra half cup) with the butter first and pressing firmly in the pan is the only way to make these bars (unless you want a crumbly mess). Thanks Cricket *"
"Cricket, this sounds wonderful. You do need to mention the condensed milk in the ingredients list. I tried to e-mail you, but couldn't. You might want to make this change. Thanks."