I made this recipe exactly as it said and it came out looking just like the picture and tasting delicious. I make a lot of bar type cookies and the trick to perfect ones are to line the pan, bottom and sides with Release tin foil or regular if thats' all that's available and coat it with margerine, a little heavier in the corners. When done lift it out of the pan by the tin foil and put it in the freezer for awhile until cold. Take it out, fold down the sides of the tin foil and cut into squares. The squares will come up easily off the foil.