Posted: 5/10/2013 9:12:31 PM
This is a great recipe. It was definitely easy to make, and came out well, even with store brand ingredients. I did not have to grease the (glass) pan, as the recipe said. I used a 8x11 pan and had to use a 16oz-20oz tub of cream cheese. I learned; for the second batch; that I needed to make smaller crumbles for the topping.
My second batch was made with sugar cookie, strawberry cream cheese and some strawberry preserves (from the pb&j section) mixed in. I used only 1/4 cup of sugar for that batch.
Both came out great, and I will definitely be bringing these to gatherings for now on. Goodbye
Posted: 5/1/2013 2:22:11 PM
I love these bars. They are so easy to make and you just keep them in the fridge and they stay perfectly! They are so yummy!!!
Posted: 4/19/2013 3:05:54 PM
Made them once - even though I had ideas of how to personalize things, I followed the recipe so I would have a "starting point" and know what I may want to tweak for the next time. They tasted great, but next time I will spray the pan lightly (couldn't get them to come out as "bars") and will use more cookie dough to make a firmer bar - easier to remove and hold/handle while eating. I am also anxious to try a bit of peanut butter in the filling....
Posted: 3/23/2013 8:07:29 PM
These were better than I expected! I made the choc. chip cookie dough from scratch (I cut my recipe in half) and divided the dough in half. I followed the cheesecake layer exactly but did add both vanilla and coconut extract for flavor. Even though I read that many of you didn't add the coconut to the cheesecake, I did and am so glad I made that choice! I was complimented on how that coconut added so much to the taste of the cheesecake part. I dropped the remaining dough on the top in small dollops and carefully spread around. What an attractive dessert...not a bite was left! Yum! :)
Posted: 3/23/2013 7:55:07 PM
These were better than I ever expected! I made homemade choc. chip cookies from scratch (I cut the reg. recipe in half) and divided the dough in half. I used an 8x8 pan and went exactly as the recipe stated for the cheesecake layer with the addition of both vanilla and coconut extract. Even though many of you said you didn't add coconut, I did and am so glad I went that way. I actually got complimented on the flavor the coconut added to the cheesecake. It was so good! I will definately be making this again...the entire batch was gone in a blink!
Posted: 2/6/2013 8:40:30 AM
Awesome! I too doubled the recipe and used a 9x13 pan. I omitted the coconut and added almond extract to the filling, then drizzled caramel on the top. Didn't last very long in my house! :-)
Posted: 2/3/2013 12:48:21 PM
First time I made these I doubled the recipe, and they were wonderful. I did omit the coconut. I had trouble with them sticking. Made them again, lightly sprayed the pan and they did not stick. Also I made them this past weekend using sugar cookie dough and using the coconut. Amazing! I also added vanilla to mine. Simple, easy, and wonderful.
Posted: 1/30/2013 10:40:27 AM
IF I NEEDE A LARGER PAN OF THESE WOULD I DOUBLE THE AMOUNTS OF EVERYTHING??
Posted: 1/28/2013 4:46:18 PM
I MADE THESE, BUT USED PEANUT BUTTER COOKIE DOUGH, PRESSED CHOCOLATE CHIPS INTO THE BOTTOM LAYER, AND ADDED VANILLA TO MY CREAM CHEESE MIXTURE... MY HUSBAND AND I BOTH LOVED THEM:))
Posted: 1/28/2013 2:20:04 PM
Just made these over wkend. they were good, they went pretty fast in my house, but like some other reviewers said, i think it needs some vanilla. i opted out of the coconut. think i will try adding some chips to the cream cheese too, as per another reviewer. Also, def needs to be kept refrigerated.