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).
I made them and everyone loved them. I stores the carmel overnight and heated it up over a double boiler, and I didn't notice the pecans were supposed to be underneath it, so a cup was underneath the carmel and a cup was on top, either way they were delicious.
WOW! these are great. They were a hit at our house. A bit time consuming to make the first time, but after you have it down its smooth sailing on sea's of rich, nutty chocolatey goodness
I made these as holiday gifts and loved them! The crust is crisp, the caramel is chewy but firm enough to slice, and there is just the right amount of nuts. The only thing I did differently was to chill the entire pan overnight, wrapped tightly, before slicing the bars. I used a long serrated knife and a ruler to keep the cuts even and was rewarded with perfect squares. I will make this again and again!
Very rich and creamy. Very nice.
Although it is a little time consuming, it is well worth the effort. The results are scrumptious and the comments from family and guests are always very positive.