Reviewed: Mar. 8, 2013

These are to die for. The flavors blend perfectly for a decadent treat!

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Reviewer:

KatelynnM

Cooking Level: Expert

Home Town: Grand Bend, Ontario, Canada

Living In: Yakima, Washington, USA

Reviewed: Feb. 24, 2013

The general makeup of these bars I love, but I will make some major tweaks when I make these again. The shortbread crust needs some adjustment, it has a good butter flavor but the texture is off. The caramel has too high of a butter:sugar ratio and was a little weak in flavor, I do think it needs to be doubled. For my tastes, I used bittersweet chocolate as these are super sweet to begin with. The first time I made this I used a full two cups flour, dark chocolate, and a double batch of the written caramel and if that was the recipe I would have given it four stars. Thanks for sharing.

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Reviewer:

M. Stoffel

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: Feb. 12, 2013

Well worth the time and effort. A big it with everyone.

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Reviewer:

Grandmad

Reviewed: Jan. 27, 2013

these are so good and easy to make

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Reviewer:

nana

Reviewed: Jan. 25, 2013

Did as many here suggested and doubled the flour mixture and they came out great! I also did the Sweetened Condensed Milk caramel (a can of SCM in its can (with label off),covered in water and cooked in a crockpot for 8 hours)thinned out with some milk and it worked beautifully, though I may do 2 cans next time. These are super rich so a small bar suffices :)

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Reviewer:

Melissa D

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Los Gatos, California, USA

Reviewed: Jan. 4, 2013

WAY TO SWEET AND HARD

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Reviewer:

POLLEY

Reviewed: Dec. 29, 2012

Doubled recipe, baked in jelly roll pan for 25minutes. Did not have brown sugar so for doubled recipe used 3cups white sugar AND 1cup molasses (total). Lined pan with aluminum foil then lined that pan with parchmant paper; was very easy to remove and slice after they were cooled. Will make again! Thank you, Marlyn.

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Reviewer:

NJGARDENLADY

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Dec. 27, 2012

Great recipe as is, but is also versatile enough to handle variations.

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Reviewer:

Blogrog

Cooking Level: Expert

Home Town: Cornwall, New York, USA

Reviewed: Dec. 26, 2012

Very good, very rich and satisfying. My family described it as "caramel pecan fudge with chocolate on top". The only change I made was after I finished making the caramel sauce on the stove, I added 1 tsp of vanilla and 1 tablespoon of cream.

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Reviewer:

karebearfluff

Cooking Level: Expert

Living In: Lacombe, Alberta, Canada

Reviewed: Dec. 20, 2012

These taste phenomenal! I had intended to follow the recipe exactly; however, when I got to the step of sprinkling on the chocolate chips, I found that I did have to use 2 cups of chocolate chips rather than 1 in order to cover the entire surface area. I also baked these in a 9X9 square springform pan. This resulted in a thicker cookie crust which was crunchy and delicious. Also, with the springform pan, it was super easy to slide the entire finished product onto a cutting board!

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