Made this for Xmas gifts, and they went over with a bang. The crust is buttery, the top chewy, and everyone asked for the recipe. I used cranberries instead of apricots, and added a pinch of kosher salt to the caramel (I don't use salted butter). I also added a tsp. or so of pastry extract (Princess extract) to the shortbread. My shortbread was about 1/2" thick in a 9x14 jelly roll stonewear pan, so I had to cook it almost twice as long and it never got golden as expected. I also cut the bars while still hot, so the still-liquid caramel oozed between the sides and underneath. A keeper!
native210 Posted: 12/22/09
CathyJimenez Posted: 11/12/13
Good gluten-free alternative...I've been making this recipe ever since I saw it published a couple years ago. But since then, I learned I was gluten-intolerant. This weekend was a dear friend's goodbye party and these have been her favorites since I started making them. She is also gluten-intolerant now...so I decided to try it GF. I ended up cheating a little and buying the Bob's Red Mill Shortbread Cookie Mix, and then did the topping as usual. They came out brilliantly.