Delicious! I've made this twice so far and the flavor is fantastic. I think though that in the future I will stop at 240 degrees. Because though the flavor is delicious and I did test my candy thermometer first, I found that 250 makes for a harder caramel than I'm looking for. I used parchment in a ceramic rectangular platter with a slight edge to cool in.

Reviewed On: Dec. 27, 2011

I followed this recipe exactly, except that I doubled the Feta per many reviewer suggestions. Unfortunately, it wasn't well liked by anyone at our 11 person gathering. I was hoping that the flavors would marinate overnight, but it was rather drab. An old recipe that I'd used before with garbanzo beans and a vinaigrette dressing had much more flavor, possibly because the directions included heating the beans prior to the marinade process?

Reviewed On: Dec. 27, 2011

These are 5 star in flavor. After reading through all of the reviews I went ahead and used ALL butter instead of shortening. The flavor was great, the only problem was that my cookies turned out extremely flat. Next time, I think I'll try half butter, half butter flavored shortening and hope for better looking cookies. Thanks for the recipe! It took me a whole year to make them because in my area there were NO cinnamon chips to be had. This year we hit the jackpot and my hoarding kicked in, so we're set for awhile now with 12 bags. LOL

Reviewed On: Dec. 23, 2011