There's a big difference betw this recipe and the Berger's found in stores, which I never hesitate to buy when I'm down there. 'Ah growed up Bawlmer, hon,' and love the Berger's that come in boxes w/ expiration dates - like Girl Scout mint cookies, is there anything less likely to need one of those??; perhaps the biggest difference between these and the boxed ones being those have extra ingredients such as preservatives to keep them 'fresh' in boxes, and perhaps some artificial stuff? From these comments, it sounds like the chocolate flavor intensifies after 24 hrs. (Shucks!) I look forward to trying this recipe, probably making the chocolate stronger and a pinch of cinnamon to bring out the chocolate flavor. Possibly going with more fudge than frosting, as well. To make anything close to a Berger's, don't even think of making the chocolate just on top. In the boxed ones, not only is the chocolate thick, it goes well past the edge of the cookie. Definitely needs a cold glass of milk to go w/ it.

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