Amazing. I read many of the previous reviews and made some changes. I doubled the recipe. Baked the crust in a buttered and floured 9x13 baking dish for 20 minutes. Made the caramel as directed but heated it to 200 degrees, stirring constantly. It was closer to 7 minutes than the recommended 5. I waited until the shortbread was cool as recommended by many reviewers, before pouring the caramel over it. I tried the milk chocolate topping as directed, but it siezed up. Everything was dry, so I can't tell you what went wrong. I did not want to ruin another 2 1/2 cups of chocolate, so I went with a ganache topping. I used 2/3 cup cream heated for 1 minutes in the microwave. Poured it over 2 1/2 cups mini semi sweet morsels. Stirred until smooth and then poured it over the caramel. I topped the chocolate with pecans and refrigerated. We just sliced into them and they look exactly like the picture and are a wonderful mix of delicate shortbread, rich caramel and creamy chocolate. What a treat! I usually make the recipe as written first, but following the suggestions of the others really turned this into a wonderful cookie. Thanks EVERYONE! We will make these again and again.
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Amazing. I read many of the previous reviews and made some changes. I doubled the recipe. ...