About this recipe: It's shortbread with caramel and chocolate.
Something else. I cooked the caramel is a saucepan then i could control how quickly it came to the boil stirring all the time - 28 Oct 2010
I followed this recipe to the letter and I had a problem with the caramel. I found the microwave technique of cooking it awkward as it went from barely tepid to suddelny boiling all over my microwave. I don't know if this recipe requires that the caramel is allowed to boil for a while but using the microwave method it is impossible and only boils for a second before making a huge mess. Anyway, I am assuming it is this that caused the caramel then not to set. So, the result: The biscuit was perfect. The caramel was very sloppy. the chocolate was a little thick and needed a huge whack with a big knife to cut through it (which resulted in uneven "slices" and also made the caramel squidge out the sides even more). It did taste gorgeous but it was a knife and fork job and on day two was eaten with custard, which was delicious. But certainly did not look like the picture! What should be done to make the caramel firm!?? - 22 Mar 2010
I always come back to this recipe , I use the saucepan for my caramel too. love it - 22 Jul 2012