These caramel squares are super-easy to make and they take only 20 minutes to bake.
I have made this recipe many times and here are my tips: Double recipe, line 9x13 pan with parchment paper to easily lift out finished product. Make caramel exactly as written, but low heat with constant stirring. I have never had a problem. Shortbread should be slightly cooled- mine usually goes from the oven to the freezer and sits for about ten minutes before I pour on the caramel. It will not ruin the shortbread, I promise. I use dark chocolate instead of milk to level off the sweetness of the caramel a bit. I microwave the chocolate exactly as written, but add a tablespoon of butter. This absorbs into and smooths out the chocolate much better than milk. Finally, cut squares while chocolate is still just slightly soft with a heated knife. (I run mine under very hot water then dry it off). These are not difficult, it just takes time to get to the finished product. Bon Appetit! - 18 Nov 2008 (Review from Allrecipes US | Canada)
The final product tasted great and was a big hit at a potluck lunch at my school, but, one thing in the recipe could be a bit clearer. It should say to let the shortbread cool quite a bit before putting on the caramel. I let mine cool for 5-10 minutes and then poured on the hot caramel and it all sunk into a big puddle in the middle. That batch had to be scrapped and another made. It turned out fine as I let the shortbread cool overnight. I found them easy to cut as I cut them when the chocolate was still soft. The cookie did crumble a bit, but that was fine. Very yummy, just like what I used to get in London. - 22 Nov 2002 (Review from Allrecipes US | Canada)
I made a terrible mistake with these. I gave them all AWAY!! Oh they tasted wonderful. I sort of wish I had kept a few for myself, although it's better for my waistline that I didn't. They were very easy and were delicious. I made a few changes based upon the reviews here. After I baked the crust, I poked holes in it with a fork and let it cool completely. I cooked the caramel over a lower heat and cooked it to the firm ball stage on my candy thermometer. I let that layer cool completely. I melted the chocolate with a little evaporated skim milk to keep it from getting too hard when it set up, and it was perfect. I tried cutting these when it wasn't cold and the cookies crumbled. I put it in the freezer for a bit and then tried to cut it again and the cookies were perfect. Everything came out wonderfully and I'll definately make these again. - 25 Dec 2004 (Review from Allrecipes US | Canada)