Reviewed: Dec. 19, 2011

Delicious! This will be a Christmas tradition at my house. Definitely double the recipe - these are too good to run out of! I made the recipe exactly as written except doubled. Put the caramel on the shortbread after it has cooled. It turned out perfectly.

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blue_711

Reviewed: Dec. 17, 2011

i made this recipe exactly how it is here except i added a little bit of butter to the chocolate and they are delicious!!

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monikaford

Reviewed: Dec. 16, 2011

I LOVE these! I used dark chocolate thinned with butter as someone suggested. I tried the double batch in a 9x13 but was confused about the baking time (I'm new to baking time). I thought they were way to rich and I love RICH. I made another batch following the directions except for the dark chocolate instead of milk chocolate. They came out perfect! Definitely put in the freezer between steps but don't let the chocolate get solid. I did that and when I tried to cut it it create a crack across the top. I turned the oven on for a few minutes and turned it off to soften the chocolate so I could finish cutting it. Oh and lining the pan with foil was a great suggestion! I just lifted it onto a cutting board. I'm new to baking so reading the reviews really help!

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hibran32

Reviewed: Dec. 13, 2011

THE BEST TREAT I EVER ATE Seriously- as I mae the caramel - that is before my arm fell off from stirring so much, I could not believe how incredible the flavour of the caramel was. Thank you for sharing here. This is officially my new favourite recipe, hands down! I followed everyones tweaks too incl. cooling the shortbread and was beyond delighted with the results!!

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DTRUBELA

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Nov. 28, 2011

YUM! I halved (loaf pan), parchment, freezer 10m between layers, easy peasy. I did have to bake the shortbread quite a bit longer. For the chocolate I did semi-sweet with coconut oil in micro, this always works beautifully. Next time I will double the caramel layer though. I also added a touch of cinnamon and also salt to the caramel and will do that again next time. Or I'll sprinkle the top with sea salt...

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

Reviewed: Nov. 21, 2011

Absolutely delicious! So rich you only need a tiny square!

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Collette13

Cooking Level: Intermediate

Reviewed: Nov. 9, 2011

I had a ton of requests for this after making it. I too used a 9x13 pan and lined with parchment paper before baking the crust, cooled my crust in the freezer for half hour before pouring the caramel on. I used good quality dark chocolate wafers and melted them with a tsp of shortening. To cut, use the biggest and sharpest knife you have. I had no problems with crumbling. This year I am going to add a layer of peanut butter/icing sugar mix on the crust, freeze and then add a caramel and chocolate.

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