Saturday, April 6, 2013
samoa bars the other day, and although the taste was amazing, the caramel was too hard, the recipe said to cook it to 260 degrees, which makes hard ball caramel, and that is just too hard for these bars. I may make these again with the caramel being a lot less firm, and then I think they will be delicious. We couldn't actually eat these, because of the texture of the caramel. They are like those caramel chews you get at the store that are quite difficult to eat, and having that as a layer in a bar makes it impossible to eat. Since we had to throw the whole pan out, I'm giving this a 0, even though like I said the flavor is good. I'm also not posting the recipe, just follow the link to find the recipe. I followed the recipe exactly, using a candy thermometer and everything. I was frustrated at this recipe, obviously, because throwing out that much food really sucks. The calories per bar for 24 bars was 640, another reason not to make these :). Anyway, great idea, poor execution.