I've made this recipe several times over the past few years and have had tasty success each time :) Be sure to beat the crumb mixture for a long time before pressing into the pan and doing the fork-holes I also use a larger pan, I htink it's a 9x13 (glass rectangle) and that's the best change I've done. It allows each layer to be thinner so everything is less prone to crumbling but still oh so delish ;) I also cut them into teeny tiny squares, use high quality milk chocolate bar for half the pan and dark or semi-sweet with coarse sea-salt sprinkled on top for the other half. Both variations get rave reviews and I always end up making another batch before the holidays are over. (Have one baking up this moment). Give 'er a try, it's great!
It is a pleasant surprise to find that it doesn't end up sickly sweet. I made this for my husband at work and everyone wanted the recipe. Needless to say there wasn't a crumb left. This is a keeper!
YUM! YUM! YUM! I made these last night and they are WONDERFUL. I'm having a hard time trying to save them for Christmas guests and not eat it all myself. I have NO IDEA what golden syrup is, so I just decided to wing it and substitute light corn syrup . . . and the finished product is great! Reminds me a lot of a Twix bar.
Get the recipe here >> salted caramel chocolate shortbread bars @ annies-eats.com
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