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!
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