Posted: 9/2/2012 4:11:25 PM
This recipe does not fill a 9 x 13 pan. And it is really sweet, almost too much so. I was really looking forward to these, sounded delicious, big disappointment.
Posted: 8/18/2012 10:45:59 AM
I made these bars this morning and they are tasty! I agree with some of the other reviews, a 9x13 is too big of a pan to use. I followed the directions and the bottom layers was paper thin using 2/3 of the dough, so I ended up scraping it out and putting it in a small pan so that the bars would have a thick bottom like the ones in the picture. I also had to simmer the wine and strawberry mix for much longer than five minutes. I will definitely make these bars again!
Posted: 8/15/2012 1:51:50 PM
Used white zinfindal instead of shiraz & I also added some raspberries, was a sure pleaser . Everybody loved it and Im goin to have to make double batches next time. Oh and I also added crumbs of cookies I had that I mashed up in a bag> macraroons & animal cookies weird combo but I wanted an extra crunch .......its so simple and delicious!!
Posted: 8/9/2012 7:32:22 PM
(cont.) Finally some tips: 1. Do NOT skip the parchment paper! The jam runs all over the place (including over the edges and under the cookie dough) when you pour it in. Parchment keeps all that contained and neat. 2. The cookie is plenty sweet and vanilla-y. The jam really doesn't need the vanilla. We left it out and it was spectacular. 3. If you find that it never really comes out sturdy enough to eat like a cookie/bar (which may happen if you stretch it to fit a 9x13 pan), it is absolutely superb spooned into a small dessert bowl with a scoop of vanilla ice cream.
Posted: 8/9/2012 7:28:49 PM
Delicious, but I think some important changes are in order. I think a 9x13 pan is too big for this recipe. 2/3 of a roll of cookie dough doesn't cover that much area without being very, very, very thin (nowhere near what you see in the picture). Second, the instructions should really indicate that you should let the jam cool a bit before you pour it in over the cookie dough (a good bit of the already too-thin dough just dissolved as soon as the hot jam hit it). Third, I had to simmer for a lot longer than 5 minutes to get it to reduce sufficiently (probably closer to 15+ minutes). Finally some
Posted: 8/7/2012 9:53:19 PM
Made the recipe tonight - interesting with the wine, not sure you couldn't use another type of liquid. I will try jam or jelly that has been warmed next time...
Posted: 8/7/2012 9:51:59 PM
Please review recipe shown here - if you have other comments, write to Pillsbury on another page; thanks.
Posted: 8/7/2012 8:54:42 PM
rkd1942...Betty Crocker has one in their gluten free cook book...you can get it at Barnes and Noble.....
Posted: 8/7/2012 6:37:54 PM
no review.. i wish you have glutin free/wheat free pie crust