This was very easy to put together and baked up nicely in exactly 25 minutes. I did not have sliced almonds, so left them off, but otherwise followed the recipe exactly. The texture is a bit more cakelike than brownie-like, but it is a very nice, mild white chocolate snack cake. Would make a great base for some other flavors, mix-ins or toppings. Thanks for sharing!

To all those having trouble keeping the balls on the toothpicks, try putting them in the freezer for an hour instead of the fridge. They will get firmer and hold on to the toothpicks better. This recipe is just like my favorite candy bar.

My friend Matt made this and recommends using another type of nut. He topped chicken with the pesto and baked 1 hr. He reports the pecan tasted too strong for the first few bites, but ended up tasting OK.

i wish i had just followed the recipe instead of taking the advice to completely change it. I tried doing a double boil on it, and the chocolate never smoothed and I burned myself to high heaven with the steam. Put it in the microwave and it destroyed the chocolate at that point. I had to throw the whole shebang away. I may try this again, but I'll follow the simple instructions next time.

Wonderful flavor. After cooking, I cut the roast into chunks, thicken the gravy, and mixed together. Then I served over garlic mashed. Would work great over egg noodles also.

These are tasty treats. Everyone, young and old, loved them. They are great even without the chocolate/butterscotch mixture. You can't go wrong, either way!

I made these along with my traditional candied yams, they were DELISH. I actually made them wednesday night and put them in an 8x8 pan and baked them about 20 prior to turkey time and they caramelized a bit more.

These were awesome. Definitely better after a couple of days because I had a couple (okay, more than a couple) immediately after I made them and thought for a second that I just had a shot of rum. I took everyone's advice and put the vanilla wafers and the nuts (I used pecans) through the food processor first. So easy to make!

I thought the dressing for this salad was really gross, the sesame oil was WAY to overpowering, so i through out the dressing and completely started over, omiting the sesame oil, cutting the soy sauce in half, and also, leaving out the pepper, and even with that i still wasn't happy with the dressing. The salad was overall, just ok, nothing special, i would prefer a salad with ranch dressing and just some plain old grilled chicken over the top before i ate this one. BUT, my hubby loved it and scarfed it down, and finished mine, so i am giving it 3 stars, because i hated it and he loved it, so i found a happy medium.

Not bad, it was easy to make and my husband really loved it.

I thought this was good. I replaced the cod with red snapper. I decided to follow the recipe by adding the lime and cilantro prior to cooking, as directed. I certainly could taste the flavors but held some raw behind in case I needed to sprinkle after cooking. I also realized I was out of fresh garlic so instead I used chopped shallots and garlic powder in the topping. The only thing I would change for next time is to take the rind off the lime before putting it on the fish. It caused kind of a bitter taste but without the rind it would be perfect.

This is my new favorite quiche base. It is so quick and easy and uses stuff you would have on hand any day of the week. I don't know if I will ever use a different one. I did add 1/2 tsp of old bay and upped the eggs to 3 like previous reviews had mentioned, and I used Mozz cheese because it was all I had on hand, but BOY was the flavor and texture on the mark with this! I made two, one using a can of crab and the other using a half a zucchini grated as a vegetarian substitute, and both got raves. YUM!!!