These were a huge hit, I got nothing but compliments. I read other reviews and had planned to make adjustments accordingly but my oven decided it was the perfect time to not heat properly. I ended up having to bake the shortbread much longer than expected due to this little glich. Meanwhile, I had the caramel all ready and waiting so I let it sit. By the time the crust came out the caramel was cooling very nicely and getting thick. I let the crust cool for 15 minutes or so (I used a stoneware pan) and then poured, or rather spooned the thickened caramel over it. I thought it might be a potential disaster but it was warm enough that the caramel spread out nicely...a pleasant surprise. I didn't add anything to the milk chocolate chips...they seemed to spread just fine and set up well. I did put the whole thing in the freezer for about a half hour to help with the cutting. They were perfect! Thanks so much for sharing, I will be making this often.
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These were a huge hit, I got nothing but compliments. I read other reviews and had planned...