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.
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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).
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