These were super easy to make, beautiful to look at and taste fantastic. I am not a huge sweets fan and I did not find these too sweet at all. I used salted nuts (3 cups was perfect amount) and the bars were not salty at all. Perfect recipe imo. I did cut them into 24 bars which seemed more the size of the bars in the picture.
great product! i used 2% milk (as i never have cream on hand for such small quantities - so i saved some calories and fat grams!!) and used raw cashews, hazelnuts and almonds. i think you'd need a little more than 3cups worth. next time, i would bake the cookie crust a little longer to help prolong the crisp of the cookie after the caramel sets in.
Ultra sweet (too sweet for some) with complex flavors and textures--and so easy to make! I bought unsalted mixed nuts in bulk, and they came with a lot of papery debris. To remove it, I put the nuts in a colander and gently shook them. After completely cooling the bars, I found that I had to run a knife around the edge a second time to free them from the pan. These freeze well. I double wrapped individual bars in plastic wrap, then put them all in a freezer bag to take out and defrost just one or two at a time.
First time I written a reiview of anything --that is how good these cookies are. Excellent!
These are fabulous! Use a premium nut mix and be careful not to under cook the caramel. Don't rush to cut them. Let them sit in the pan overnight (or several hours, until completely cool and set up) before cutting. The crumbs and broken pieces are great as an ice cream topping.
These were very easy to make and a big hit. These were one of 3 recipes I made for a charity bake sale at the office and were the first to sell out. A great, wholesome, nutty treat that looks exactly like the picture, packs well and was loved by all. Would be great for gift giving and a nice departure from the same 'ol, same 'ol.