Caramel Chocolate Shortbread
 

This is to be a bar with a 1/4-inch shortbread bottom, and a 1/2-inch
layer of caramel topped with dark chocolate (from Millionaire's
Shortbread recipe in the October 2012 AARP magazine). I'm thinking to
add peeled, fresh, thin sliced Granny Smith apple set just under the
dark chocolate topping. Instead of baking and 6-per packaging 20
dozen each of the cookies past made, I could have enough of these made
in four batches of 9x13" for packaging 3-4 each and one less cookie to
bother with. We already have over a dozen different cookies going,
and only two bar types of anything.

Whatcha think of my idea? I don't want to instead top off the bars
with chopped nuts, too many family non-nutters, and toasted coconut on
top doesn't sound as good or as different to me.
....Picky

Caramel Chocolate Shortbread
 

On 31/01/2012 10:45 PM, JeanineAlyse wrote:
> This is to be a bar with a 1/4-inch shortbread bottom, and a 1/2-inch
> layer of caramel topped with dark chocolate (from Millionaire's
> Shortbread recipe in the October 2012 AARP magazine). I'm thinking to
> add peeled, fresh, thin sliced Granny Smith apple set just under the
> dark chocolate topping. Instead of baking and 6-per packaging 20
> dozen each of the cookies past made, I could have enough of these made
> in four batches of 9x13" for packaging 3-4 each and one less cookie to
> bother with. We already have over a dozen different cookies going,
> and only two bar types of anything.
>
> Whatcha think of my idea? I don't want to instead top off the bars
> with chopped nuts, too many family non-nutters, and toasted coconut on
> top doesn't sound as good or as different to me.
> ....Picky

how about candied orange peel instead of apple

Caramel Chocolate Shortbread
 

On Jan 31, 8:17*pm, Dave Smith > wrote:
>
> how about candied orange peel instead of apple
Dave, that does sound good. The peel slivers could also dress up the
top of each bar quite nicely, thanks.
....Picky

Caramel Chocolate Shortbread
 

On Jan 31, 10:32*pm, JeanineAlyse > wrote:
> On Jan 31, 8:17*pm, Dave Smith > wrote:
>
> > how about candied orange peel instead of apple
>
> Dave, that does sound good. *The peel slivers could also dress up the
> top of each bar quite nicely, thanks.
> ...Picky

I think they are called millionaire bars without the zest.

Caramel Chocolate Shortbread
 

On Feb 1, 6:36*am, pamjd > wrote:
> On Jan 31, 10:32*pm, JeanineAlyse > wrote:
>
> > On Jan 31, 8:17*pm, Dave Smith > wrote:
>
> > > how about candied orange peel instead of apple
>
> > Dave, that does sound good. *The peel slivers could also dress up the
> > top of each bar quite nicely, thanks.
> > ...Picky
>
> I think they are called millionaire bars without the zest.

Caramel Chocolate Shortbread
 

would like to see that recipe, Lee
"JeanineAlyse" > wrote in message
...
> This is to be a bar with a 1/4-inch shortbread bottom, and a 1/2-inch
> layer of caramel topped with dark chocolate (from Millionaire's
> Shortbread recipe in the October 2012 AARP magazine). I'm thinking to
> add peeled, fresh, thin sliced Granny Smith apple set just under the
> dark chocolate topping. Instead of baking and 6-per packaging 20
> dozen each of the cookies past made, I could have enough of these made
> in four batches of 9x13" for packaging 3-4 each and one less cookie to
> bother with. We already have over a dozen different cookies going,
> and only two bar types of anything.
>
> Whatcha think of my idea? I don't want to instead top off the bars
> with chopped nuts, too many family non-nutters, and toasted coconut on
> top doesn't sound as good or as different to me.
> ...Picky