Yield: Yields about 4 dozen 1-1/2-inch-square bars
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The caramel never set, it was runny. It was very good tasting but I would not put this out on my dessert table.
The bottom took a lot less time to cook than listed. The texture of the bottom was too hard and not very flavourful. Not enough caramel filling as a result the top and bottom did not stick together for most of the squares. Overall a big disappointment. Won't make it again.
Fantastic flavor. The instructions were perfect. It was not complicated and I learned how to make a wonderful caramel topping.
Made this years ago, remember it as pretty good. So I tried it again, using some butter cookie dough that I froze as Christmas for the crust. Object lesson: golden syrup (treacle) is NOT interchangeable with corn syrup (in case you were wondering).
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?