Reviewed: Apr. 15, 2012

These things make your kitchen smell divine, and are TASTY!! Watch out, they'll go fast! Two things, both of which I've noticed other reviewers mentioning.. although these bars came out fantastic, next time I'll make them I'll make more (maybe even double) the caramel layer, and I'll definitely note that letting the caramel cool before spreading the chocolate layer on top is an absolute must. Enjoy enjoy enjoy!!!! :-D

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daisynibbles

Reviewed: Dec. 24, 2011

These are really yummy!

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Karen1000

Reviewed: Dec. 22, 2011

These were good but next time I think I will double the filling.

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Diana

Reviewed: Dec. 16, 2011

I used chocolate wafers and melted them in a double broiler. Once melted, i blended in chocolate frosting. It cut very easily, and it didn't break as other reviewers mentioned. I tried cutting them while warm, but the chocolate just melted together. I waited till it cooled, and it was super easy! Great recipe! Thanks!

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floracion21

Reviewed: Dec. 10, 2011

Fabulous! I make these every Christmas and they are eated up right away. We call them Twix bars.

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Tjdeweerd

Reviewed: Dec. 6, 2011

Awesome squares, my mom always made these, they are a Christmas treat here. A few tips.Line your baking pan with parchment paper, freeze caramel layer, then when chocolate layer is hardened, remove entire contents using the parchement paper, and place on a cutting board and cut into small squares using a large knife.

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jjj770508

Reviewed: Oct. 25, 2011

I like the caramel and chocolate part of this dessert but do not like the bottom layer. It was too thick for my taste and did not have much flavor. Would make again but with a different crust.

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Kirby

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

I made this today and it was really good, though it gets really hard when refrigerated plus i would only add 1 cup of chocolate chips. Thanks for the recipe :D

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Hera

Reviewed: May 10, 2011

I have made these bars every day for the last five days since I found the recipe on the site. They are AMAZING! Basically an undone homemade twix bars. I double the recipe in order to put it into a 9x13 pan and I still have not purchased any corn syrup so instead I add 4T of sugar and 3 T water. I boil the caramel 7 minutes and pour it over the hot crust then throw it into the freezer for 30 mins before adding the chocolate which spreads perfectly since the caramel has set up. On mothers day I made two pans of these one to keep at home and one to bring for my in-laws and they were devoured!!!! And FINALLY i do NOT recommend making these with margarine. I fixed up a batch last night doing everything exactly the same as I have been and they were terrible and flavorless and the caramel was runny and would not thicken for anything. Imagine my devastation. So DEFINITELY use real butter

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Theddyleigh

Living In: Chaska, Minnesota, USA

Reviewed: Apr. 13, 2011

I'll give this four stars because although mine didn't turn out as well as I would have liked, I can tell that if I followed the recipe exactly it would still be pretty good. Definitely tasted better the next day. My main mistake was to try to spread the chocolate (as another reviewer suggested) by dropping the chips on the caramel and then spreading them when they had melted. Don't do it this way LOL! I ended up with half melted chips sunken into the caramel and had to swirl them around with a knife to get even distribution. The result was still tasty but lacked the clean presentation and distinct layers of flavor that I was looking for. Also, the shortbread could use some pizazz, maybe some pecans chopped in would do trick. Probably won't make this again though.

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