This pie is fantastically delicious! It was instantly the favorite dessert at Thanksgiving AND Christmas...I've made it 5 times and determined that, as another user mentioned, the Kraft caramels are by far the best to use. After varying the sugar amount, I settled on 2/3 cup of white sugar as the ideal for me. I'm a horrible cook--but I haven't screwed this one up yet! Easy AND delicious.

Reviewed On: Jan. 27, 2009

I followed the recipe very closely, and had the same problem that a few others did--the very flat cookie that was near impossible to get off the pan. I tried refrigerating the dough, turning down the heat, greasing the pan, using a different cookie sheet, making larger cookies...none of these helped much. I found that if I just scraped the cookies off the pan as fast as I could once out of the oven, I didn't have such a problem with the pan being encrusted with crunchy cookie residue. Once these cookies were cooled a bit on the rack, they were delicious. I like thicker cookies, but these still managed to be chewy in the center, though crunchy around the edges, and the flavor was good despite being *slightly* too sweet.

Reviewed On: Jan. 8, 2007

Delicious! I took the advice of another user and added 1/4 cup soy sauce and a crushed garlic clove, added with the bourbon. I let the sauce simmer to a glaze after I removed the fish. The glaze is very flavorful/sweet, so if you are afraid of overpowering your salmon, I'd skip this recipe or leave the extra glaze off. I, however, enjoy the strong, sweet flavor and used a generous amount over my fish and brown rice :).

Reviewed On: Jan. 8, 2007