The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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Reviewed: Nov. 23, 2009
This was easy. I placed the shortbread in the freezer to cool and then added the caramel. Then cooled the caramel layer in the freezer. Then melted chocolate on top and then chilled that in the freezer. It was excellent and reminded me of a twix bar. Will make again.
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Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 19, 2009
These were so good I had trouble sharing them.
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Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 18, 2009
This was a hit with my family and friends, so many people wanted the recipe. I enjoyed making this as a treat and will keep this one for future use.
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Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 7, 2009
The first couple of times I made this I had problems with the crust being very crumbly, but last time I used icing sugar instead of granulated sugar and it seemed to hold together better. Also, I didn't have light corn syrup, used golden instead and it was still great. The caramel turns out perfect every time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 3, 2009
Delicious and aesthetically pleasing... I think I will be adding these to my holiday trays this year! Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA
Living In: Frisco, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 18, 2009
I had problems with the caramel separating from the shortbread. They tasted great but, obviously, I need to figure out what I'm doing wrong. I followed suggestions from other users, but I'll try again!
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Cooking Level: Expert

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 26, 2009
The taste was fantastic, along with the caramel. The crust could use help though. It falls apart way too easily. I have a shortbread recipe that is perfect and that is what I am going to use for the crust from now on.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 10, 2009
HEAVENLY!! These are SO delicious - everyone raves about these and asks for the recipe whenever I make them. I put my in the fridge after it cools for about an hour. Then I pull them out, let it sit at room temp for about 20 minutes and then I cut them and they turn out perfect!! This recipe is a keeper - thanks!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 4, 2009
I did not make the top chocolate layer. I think it's quite optional because it's quite sweet already without it. But the taste is heavenly! It slowly melts in your month, all of my friends who tasted it keep on praising it. The only problem is that the crust keeps on falling apart, I think half of my crust fell out. So that part of the recipe may require some adjustment. Otherwise, It's perfect!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 27, 2009
These were so good and so easy to make. It's a very pretty dessert with the 3 distinct layers. I used dark corn syrup instead of light but I'm not sure how/if it affected the taste or cooking process. After reading other reviews, I let each layer cool before moving onto the next step. I've been storing it in the fridge as I've found that leaving it out makes the chocolate start to melt. It's very rich indeed so you really should only cut it into small squares.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 21, 2009
These were a hit! They are a permanent recipe in my box. Cut them small though, they are really really rich.
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Cooking Level: Intermediate

Home Town: Maumee, Ohio, USA
Living In: Hood River, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 18, 2009
These bars are so pretty and even more delicious. I was sure that they would never turn out looking like the picture but they did (maybe better because i swirled melted white chocolate with the milk chocolate)! I doubled the recipe and made it a 9x13 pan lined with parchment paper. Froze in between each layer.(make sure that you poke the crust with a fork prior to cooling and everything should layer evently) They were easy to cut, using a serrated knife dipped in hot water. Fantastic!
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Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 26, 2009
I think that if this was tweaked a little bit it would be better. If I make this again I would cut down on the butter in the caramel to maybe 1/4 cup or less. It was a little too sweet so maybe cut down on the chocolate as well. I think with these adjustments it would taste better. Thank you!
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Cooking Level: Expert

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 18, 2009
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.
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Cooking Level: Intermediate

Home Town: Buffalo Gap, South Dakota, USA
Living In: Sandy, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 18, 2009
These carmeal shortbread squares were soooo... good. They were soft and chewy. Great recipie!!!
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bo
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 8, 2009
I made three separate batches. the first was hard as a rock, the second very tasty and soft, and the third inbetween the two. The trick is to cook it the right way- scraping the bottom on a heat slightly below the heat recomended
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 20, 2009
Amazing recipe! I lined the pan with foil and doubled the recipe. They cut beautifully just as the chocolate had hardened. A very special cookie.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: May 17, 2009
The short bread did not set at all, one big crumbly mess when trying to take out of the pan. Now I LOVE shortbread, tasting the "crumbs" of this, there is not much taste to the cookie portion. The caramel part turned out good, even though I scorched it a bit, the little scorched bits actually taste like caramelized sugar, thankfully it didn't ruin that part.. The choc was easy. If I could cut them out and have them stay together, I'd probably give this a 4 star.
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Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 27, 2009
Made this with wheat flour b/c it was all I had on hand...doubled the recipe and got rave reviews! Thanks for the recipe...
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Elgin, Morayshire, Scotland, U.K.

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 27, 2009
These did not turn out how I thought they would. I ended up having to bake the cookie twice as long because it was still not cooked after the given time. The caramel part was really good but never got hard or even stiff which was fine when I poured it over the cookie but not good when I tried to cut it. The chocolate, not sure what I did wrong with it, but it just never got smooth. I microwaved it just a little at a time to avoid burning and it still stayed hard and lumpy. Wouldn't spread out and with the caramel not getting stiff it kind of mixed in a little and looked very amaturish. My kids liked it but not loved it, I found it way too sweet and I have a very big sweet tooth. I may try these again but not right now.
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Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada
Living In: Cornwall, Ontario, Canada

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