These are soooo good! I took the advice of previous reviewers by making the following changes: Brown Sugar instead of the granulated, doubled the cinnamon & nutmeg, used mini chocolate chips & frosted with a homemade cream cheese frosting. Will make these again and again!

Reviewed On: Nov. 24, 2008

I lined my 8X8 pan with Reynolds easy release foil, pricked the crust once it was done baking, let it cool completely, using a candy thermometer I brought the caramel mixture to a soft ball stage (240 degrees), let that get to room temp. melted SEMI SWEET chocolate and poured that over the caramel layer. When the chocolate was about 1/2 way set I scored it with a knife where I would be making my cuts for serving - this made it easy to cut once the chocolate had hardened. These are VERY rich & VERY good!

Reviewed On: Jul. 8, 2008

The first time I made these the filling fell out when you went to eat them .... but the second time I made them I refrigerated them overnight before slicing and they were perfect.

Reviewed On: Jul. 7, 2008