Brought these to the office Christmas party and was EXTREMELY popular. My adjustments: Doubled the recipe and used a 9x13" pan; lined the pan with parchment; made the caramel by cooking on low heat, stirring continuously, then once everything was thoroughly mixed, brought to a boil for about 5 minutes while continuing to stir; put the pan in the freezer for a bit before and after the caramel; used dark chocolate instead of milk chocolate and added about 2TB of butter while melting; and shook just a little sea salt over the top of the chocolate before it hardened.
My only regret is that the shortbread was EXTREMELY crumbly, which could have been from overmixing, or from not patting it down tightly enough, or from the fact that I didn't poke holes in the top, as suggested by others.
But I will DEFINITELY make this again, and refine as I go.
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Brought these to the office Christmas party and was EXTREMELY popular. My adjustments: Doubled...