These are too good! For those who didn't feel like the caramel had enough flavor, try adding a pinch of salt to it--you won't make it salty, but you will bring out its full flavor. Add a couple of tablespoons of Crisco to the chocolate chips to help them melt smoothy (and I'd use the stove, not microwave). Don't overcook the shortbread--it should still be white and soft when you remove it from the oven and it will set as it cools. Thanks for the great treat!

Reviewed On: Jan. 23, 2009

Absolutely the best. Some have been concerned with the quantity of sauce, saying that it is too dry. I had that experience the first time I made the pie. This last time, however, I was careful not to get the white sauce too thick when I was preparing it. Let it bubble up and thicken, but don't cook it to the thickness you usually would for a pasta sauce--it will continue to cook and thicken some as you bake it. Also, I used the "Basic Flaky Pie Crust" recipe from this site as my base--to die for! Thanks!

Reviewed On: Jan. 8, 2009

I've been searching for 10 years to find the perfect sugar cookie recipe...and this is it! When I've made them as written, there were just two minor problems: they turned out fairly thin, no matter how thick I cut them, and the flavor was a tad bland. But I knew this was a great base recipe for what I wanted and these changes fixed the flaws: I live at 4,500 feet in elevation, so I added 1/4 C. extra flour, which fixed the flatness; I also added a couple of drops of almond extract, which added a little kick but did not make the cookies taste like almond. These adjustments produced thick, incredibly soft but sturdy, flavorful cookies. Thank you!

Reviewed On: Oct. 31, 2008