Comments on: Million Dollar Bars

By: Cara Lanz

Cara Lanz — Sun, 24 Dec 2023 02:35:07 +0000

In reply to Nancy C. Hi, Nancy! I can see how it would get a bit messy without the chocolate on top of the caramel, but it sounds delicious! I'm so glad you enjoyed them :). Cara

By: Nancy C

Nancy C — Sun, 24 Dec 2023 02:30:16 +0000

Made this with Nilla wafers. Skipped the chocolate and used toasted chopped walnuts. It is messy, and worth every bite

By: Cara Lanz

Cara Lanz — Wed, 20 Dec 2023 18:02:03 +0000

In reply to Kathleen March. Hi, Kathleen, sorry to hear your microwave is in the shop! Yes, that should work just fine. Enjoy! Cara

By: Kathleen March

Kathleen March — Wed, 20 Dec 2023 17:05:57 +0000

My microwave is broken and won’t be repaired until after Christmas. Can I melt the caramel and chocolate in a double broiler

By: Cara Lanz

Cara Lanz — Wed, 19 Jul 2023 11:15:15 +0000

In reply to Denise. Denise, that sounds absolutely delicious! I haven't tried that substitution, so I can't speak to whether 7 T is enough butter to hold the crust together. Since pretzels are so dry, it may need more to get the crumb mixture to look and feel like wet sand. Please let me know if you give it a go and how it turns out! Cara

By: Denise

Denise — Wed, 19 Jul 2023 10:36:08 +0000

I'm wondering if crushed pretzels could replace crushed shortbread cookies?

By: Cara Lanz

Cara Lanz — Sun, 16 Jul 2023 22:22:38 +0000

In reply to Karen Bergman. Ohmygosh, that sounds delicious! I am definitely doing this next time I make them. Karen, thank you so much for the great idea! Cara

By: Karen Bergman

Karen Bergman — Sun, 16 Jul 2023 22:14:12 +0000

I made these and added coconut flakes to the caramel and they tasted just like the Samoa cookies from Girl Scouts maybe even better

By: Cara Lanz

Cara Lanz — Tue, 04 Apr 2023 22:13:06 +0000

In reply to MB. Oh, no, I'm so sorry that happened! I've never experienced either of those. For the caramel layer, I'm wondering if this happened when they were straight-from-the-fridge cold? Or if it still separated after they'd been at room temp for a bit. I find that as they warm up the caramel becomes quite gooey, but would love to know your experience. About the crust crumbling, that can happen if the crust wasn't packed quite firmly enough. I also wonder if it seemed dry to you before it was baked? Maybe a little more butter would help it hold together better. I want to help figure this out and would love it if you can tell me a little more. Thank you! Cara

By: MB

MB — Tue, 04 Apr 2023 21:29:59 +0000

I've made these twice and both times the crust separated from the caramel. I refrigerated the shortbread crust for 45 mins before adding the caramel layer and again refrigerated for 45 mins. And when I cut them the crust crumbles.