Caramel Chocolate Shortbread

[JeanineAlyse]

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

[Dave Smith]

Post by JeanineAlyse
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

[JeanineAlyse]

Post by Dave Smith
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

[pamjd]

Post by Dave Smith
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.

[pamjd]

Post by pamjd

Post by Dave Smith
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.

[Storrmmee]

would like to see that recipe, Lee

Post by JeanineAlyse
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