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.
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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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