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"These are a tasty change of pace. They even work well with an egg replacement powder, for those allergic to eggs. Mine came out chewy, not crunchy, like many recipes do."
"I've been using this as a standard bread in our house for a few months now. The recipe is forgiving! I've tried substituting some white whole wheat in, or adding potato flakes and/or wheat germ. It's never sunk, even with my tinkering, though I have added extra gluten to compensate for my experimentation."
"I doubled the recipe and got 34 cookies using a 3/4 ounce scoop. I had to use more liquid to get the ingredients to combine. If I make these again, I will reduce the salt and use less cinnamon."
"We've been looking for something like this!!! They taste great, and everyone loves the surprise inside. I used Ener-G egg replacement powder mixed with water instead of the egg, due to family food allergies. I suggest dividing both the dough and filling into the same number of parts before starting assembly (a pastry mat works great!)."
"These weren't quite what I was looking for. They seem really cakey, then turn very hard after baking. The taste was okay, but I moved on to another recipe, http://www.food.com/recipe/no-bake-granola-bars-60235."
"Fantastic find! I was looking for an egg, milk, and soy free bar for my husband to eat while skiing this season. I substituted 1/2 cup wheat germ for the raisins and used natural peanut butter, and they were perfect.
They do set hard and fast, so you do not want to be interrupted by a toddler raiding the spice cabinet while putting thes..."
"These look gorgeous, but I feel like they're missing something in flavor. They took 40-45 minutes to bake in my oven, and this is certainly a cake texture and not a brownie. I think in the future, I'll experiment with adding more chocolate to the brownie layer and adding a complimentary flavor to the cheesecake layer (like strawberry, cherry, or..."
"I enjoy this recipe, but I wish my husband did so I could eat it more often. Your technique for throwing the meat mixture really works to get the air out, spread the fat, and make the loaf stick together. I now use the method on my meatloaf, too!"
"These are tasty! I made some into peanut butter sandwiches sweetened with a bit of honey! Parchment paper makes them so easy to remove from the pan."