I, too, was surprised at the consistency when the mixture registered the proper temperature. I expected more melting, but realized that it is not intended to be a toffee or a brittle. I would recommend warming the cookie sheet before spreading the dough out, as it starts to set rather quickly. That helps. The rest is easy, but I found that after cooling, freezing helped everything somehow. It tasted good after it cooled, but after freezing, it really came together. Once you accept that it's not going to melt down into a liquid, it works quite well, and goes over well with the 'eaters.'

Reviewed On: Jan. 1, 2001