Ok...I'd say not enough flour...too much butter and too much sugar...they get oily and crispy, but all together pretty good. I omitted the chocolate.

This recipe is awesome! I did have to make a few changes, though. I doubled the recipe and used a 9 by 13 inch pan. I used Mrs. Rischardson's Butterscotch Caramel topping instead of caramels, but I only used about 2/3 of the jar and I used milk chocolate chips. I kept all of the other ingredients the same. It's a very sweet bar cookie, but it is delicious! I added a teaspoon of vanilla and I made half od the pan with walnuts and the other half with pecans for a little variety. I added a few more minutes to the final cooking time and I remembered to spray the pan with a cooking oil type spray. It made them easier to cut and lift out of the pan when they cooled. I always bake a batch for Christmas eve and I take them to my hair salon. They love them!