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“I combined my favorite shortbread recipe with some ingredients on hand and came up with these wonderful bars that remind me of my favorite Girl Scout cookies.” —Shannon Koene, Blacksburg, Virginia
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 bar equals 149 calories, 8 g fat (5 g saturated fat), 13 mg cholesterol, 92 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Originally published as Chocolate Toffee Delights in Taste of Home October/November 2010, p75
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Reviewed on Oct. 27, 2010 by gaylerene
My husband told me to put this in our family cookbook. That is a rave review. :-) I did put them in the fridge to help the chocolate set up quicker. I cut them into triangles and they are as elegant as they are decadent.
Reviewed on Oct. 18, 2010 by amishguy
I followed the instructions to the "t" and while these were good and tasted VERY similar to the Girl Scout's version, there is definitely one change I will make next time. I melt a bag of caramels instead of using a jar of caramel ice cream topping. I bought the best brand of topping and it just wasn't thick enough and had a slightly fake taste. When I cut them for my party, the caramel/coconut topping was a little too runny and some of it ran onto the serving plate. Didn't look that pretty. I think melted caramels will help solve that problem AND will get rid of the fake flavor.
Reviewed on Oct. 17, 2010 by adelinajs
The caramel almond coconut topping was delicious, but the shortbread just did not work for me. It was too crumbly to support the caramel topping, resulting in a bar that was tasty, but fell apart. Usually shortbread does not call for creaming the butter and sugar. I think i will try this again with a sturdier shortbread recipe as the base.
Reviewed on Sep. 24, 2010 by lifesjourneytoday@yahoo.com
These are awesome. In addition, I can see a lot of uses for the wonderful caramel, toasted almond, and coconut mixture.
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