Recipe was perfect as it worked with my gluten free flour for the shortbread base.  Thank you!

It may have just cooked too long, but you can test the temperature with a candy or instant read thermometer. It needs to between 236ºF and 240ºF (soft ball stage) when you remove it from the heat. Or you can test the mixture by dropping a small amount into a cup of ice water. If it forms a soft ball that flattens when pressed between your fingers, it’s ready.

These were amazing!! The only trouble I had was that the caramel got too hard after it cooled. How do I solve this issue for next time?

So glad you enjoyed the bars, Mandy! The sugar cookie crust sounds wonderful as well!

These are SO GOOD! I’ve never rated anything I found on Pinterest before but these were so good I had to make an exception

I didn’t have shortbread on hand, so I overbaked a packet of Betty Crocker sugar cookies and used them as a base and that worked well!

The only thing I struggled with was melting chocolate – I’ve never done that before and I think I over did it because the top wasn’t shiny. 

The squares were still so delicious, despite my modification and mess up and I had to immediately cut and freeze them to stop from eating the whole pan

Thank you, Lauren! So glad you enjoyed the bars!

I made these yesterday and they were AMAZING!  

I think that would be fine!

Thank you! So glad you loved the bars!