Very delicious; I was asked for the recipe!
I cut back the butter to 1 3/4 cup, which seemed fine; nice, dense bar. Although, after 3 days they were pretty dry and crumbly. The butter on top made sure they were still yummy, but I would refrigerate after 24 hours, I think, to maintain freshness.
I made half a recipe and baked in a 9x13 pan. I used 1/2 butter and 1/2 butter flavored crisco. I used all the chocolate chips though - half in the batter and added half on top about 10 minutes before they came out and then spread them over.
Excellent! And very easy to put together as well. Mine baked for 35 minutes, and then I threw the chips on top, put them in the oven for one more minute, and then spread the chips out. Worked perfectly. These are sooooo yummy!
Get the recipe here >> Salted Caramel Butter Bars @ isthisreallymylife.com
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