Wow! What a yummy, rich dessert. The carmel itself is worth making for ice cream or anything else. I used a 9x7.5" glass dish. I had no trouble with the temperature of the crust making the carmel run, I put the carmel on about 10 mins after taking it out of the oven. When I make these again I think I will cook the shortbread just a little bit longer and maybe use less chocolate, just to cut down on the sweetness. The only problem I had was eating it before it set up, but that's my own fault!!! It tastes just like a Twix as one reader said.

Reviewed On: Jun. 18, 2009

This is a great recipe and has become a standard at my house. I do use fresh broccoli, add mushrooms and frozen peas, omit basil and cover while it cooks. Then I boil some wide whole wheat egg noodles and mix it all together. YUM. :) THX for the recipe

Reviewed On: Jun. 18, 2009

This has become a standard recipe at my house. I know if my husband gets a sweet tooth, these little guys are done quickly and perfectly each time. You can put whatever you want on the top, which makes it seem like a different dessert each time. I have taken this them to dinner parties, work and given away to neighbors and every single time I am asked for the recipe. I usually make them in a standard sized muffin pan with liners and just watch the time...usually five more minutes is all you need. Love this one!

Reviewed On: Dec. 1, 2008