"I first made this recipe back in the 70's and my family loved them! I had mis placed the recipe and thought I would look online. There it was! First one! In reviewing the comments on this recipe, I found one that brought back a memorie of one time that it flopped. I normally crush my graham crackers myself. This one time I was in a hurry and used the crumbs already crushed. I, too had a batch of sloppy something. I never have this problem if I do the crushing. I believe I also added 1/4 to 1/2 cup shopped walnuts to the recipe. Can't wait to make them again! Hope this helps."
"I have this same recipe but mine calls for butterscotch chips melted and spread on top. I can't imagine it without them. Also, if you do the butter, sugar and egg part in the microwave, they won't burn or scorch like they do on the stove."
"I just saw the last review on these bars. It is a shame she didn't finish them. I have made this recipe several times and I don't even think about the texture of the cooled mixture. I just finish the recipe as instructed and they come out great."
"For someone like me who is a beginner, there needs to be more detailed information concerning the texture of the butter, sugar and eggs after it has cooled. I did not feel as though it came our right after cooling, so I did not get to actually try the recipe."
A type of crispy, cracker-like flat bread prepared with spelt flour that is German in origin. Some recipes are made with additional whole-grain spelt, which gives the flat bread an interesting texture and nutty flavor.