These are the best! My only complaint is minor. The shortbread crust is a bit crumbly, but they are delicious!
Also, just a suggestion for the reviewers having a hard time with the caramel layer: cook it as the directions say, then take a spoonful of the caramel mixture and drop into a glass of cold water. It should be at the "soft ball" stage, so it should hold its shape when cool. If you cook it too long, you'll get toffee out of it (the "hard crack" stage), and if you don't cook it enough, it will be soupy. You'll know when it's at the consistency you want--I don't own a candy thermometer because this method never fails :-)
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These are the best! My only complaint is minor. The shortbread crust is a bit crumbly, but...