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Caramel Bars
October 20, 2007

Delicious and chewy! Everything you imagine in a caramel bar. I doubled the recipe and used a 9x13 inch baking pan. When bars are warm, fresh out of the oven, it is almost as if they aren’t completely cooked. But, as they cool, next day even, they become this moist, chewy, cookie like bar. I can see where reviewers have suggested cutting back on the melted butter (next time I make these I will try cutting back 1/2 cup). Also used another review…pizza cutter used while warm really works well. Very yummy!!!

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