Posted: 2/7/2012 2:12:03 PM
Hey all. I know cooking times vary by pan. This calls for a glass pan. My square pan is light gray and non-stick. Does anyone have a suggestion as to the adjusted time? Thanks :)
Posted: 2/7/2012 2:11:49 PM
I had to use the 8oz tube of cresents and a 4 oz one just to have enough crust. I also added some extra chocolate chips. It was really good. Not too sweet but a really nice dessert.
Posted: 2/7/2012 1:26:07 PM
Insted of using the basic cresent rolls can you use the cresent roll sheets, has anyone tried it this way yet. Looks and sounds like a keeper recipe. May just try this for Valentines Day.
Posted: 1/11/2012 3:59:31 PM
This recipe is great. I made these for dessert with my girlfriends & they were gone! Definitely a keeper
Posted: 11/26/2011 8:45:06 PM
delicious dessert - just slightly challenging to fit dough properly
Posted: 4/5/2011 11:06:46 AM
This was a very delicious and great recipe. I am not much of a baker so my skills in the kitchen are very limited. This recipe was easy for me. Not sure why others have complained about a hard time with it. It was so tasty.
Posted: 4/1/2011 12:46:25 PM
I really like this recipe, the caramel did turn out like the picture, and I did have some problems with spreading the dough out and the perferations, but will keep KRD1947's tip in mind next time for that :). I took them in to one of my classes since it was finals week and as a thank you to everyone and they all loved it. I don't know whether I used too much chocolate chips or just had pockets of them, but sometimes it was too chocolatey so I think I may use less next time and am thinking of trying regular instead of semi-sweet to see how that goes. Either way it was a hit :)! Thanks Cindy.
Posted: 3/14/2011 4:31:51 PM
i am handycapped and this recipe was so easy to make i didn't need any help making it. that night i had a few friends over to play cards, and served them the cheese cake bars. big hit everyone that was here left with the recepe.
Posted: 3/3/2011 6:49:02 PM
For all of you complaining that yours didn't look like the picture...well does everything you make from recipe books or online look like the picture? Most of the time it don't. I loved this recipe and even tho mine didn't turn out like the picture either i will definitely be making them again!
Posted: 3/1/2011 6:23:58 PM
Love it! I used Splenda instead of sugar. No problem. My suggestion for the bottom crust: Pampered Chef makes a tool that helps seal the perferations while rolling over the dough in the pan. I rolled the second layer between wax paper. Looked good. Tasted wonderful.