This was supposed to be delicious, but the caramel topping was so hard, that you couldn't bite it. The shortbread part was fine, but you had to cut a small piece and suck on it for a while before chewing. I wondered boiling the caramel for that long, since I've seen things get too hard that way, but it seems like nobody else had that problem. I did use lowfat condensed milk, so perhaps that was it. I think it would have been great had the caramel not been a threat to my teeth!
DD, Kat, and her co-workers would give these two thumbs up - if I could pry the Gooey Caramel Bars from their fists! The only minor complaints were that the caramel was too thick and I had to cook the base longer than stated. But, but this was because I used the 8"x8" pan as instructed in step #1. Step two mentions a "greased 9-in. square baking pan". Had I used the 9" pan, the base would probably have baked in the proper time and the caramel would have have been the perfect thickness. Thanks for the recommendation Topher.
These are awesome treats. I always make a double batch and add chocolate chips and skor chips to the hot topping,after its p[poured on the base, then cut the chips into the topping after they melt with a butter knife making a streaky chocolate effect. My grandmother used to make bars like these and I didnt have her recipe but this is similar and really good.
These bars are an amazing treat. I knew they were going to be good so I doubled them and made them in a 9x13 pan lined with non-stick foil. I didn't grease it and it didn't need it. When they were finished setting up, I pulled them out of the pan by the foil and they were easy to cut with a regular butter knife. The caramel topping is so creamy and it melts in your mouth. Worth more than 5 stars for a delicious easy to make bar, thanks for sharing.