Comments on: Millionaire Shortbread Bars

By: Karli

Karli — Fri, 30 Jan 2026 23:13:42 +0000

In reply to Leslie C. I used light corn syrup!

By: Leslie C

Leslie C — Mon, 26 Jan 2026 00:03:57 +0000

Light or dark corn syrup? I’m guessing light?

By: Maria

Maria — Fri, 23 Jan 2026 17:08:09 +0000

I’ve made millionaire shortbread a bunch of times and this was the first that the caramel didn’t set right. It was too gooey to slice nicely. Still tasted good and didn’t stop us from eating. But not sure the temp on the caramel is right.

By: Paige

Paige — Sun, 21 Dec 2025 16:17:11 +0000

These taste phenomenal however my caramel didn’t set up even when cooking to the temp the recipe stated. Ended up with a gooey mess, any idea why? I did the exact cooling method as well. Refridgerated over night

By: karli

karli — Fri, 05 Dec 2025 02:40:33 +0000

In reply to Katherine. Hard usually means it was over cooked. I am so sorry!

By: Katherine

Katherine — Mon, 01 Dec 2025 23:14:01 +0000

This was my first time making caramel and it came out hard as a rock. I am so sad!!!!

By: April

April — Mon, 01 Dec 2025 02:34:31 +0000

I love that you have the ingredients listed within the instructions! I’m always scrolling up and down to check measurements. Brilliant!

By: Holly Goff

Holly Goff — Tue, 11 Nov 2025 04:02:55 +0000

I can’t wait to try these!!!

By: Alana S

Alana S — Mon, 20 Oct 2025 19:22:43 +0000

I am having trouble with the caramel. Once the ingredients were mixed I let it boil, but some parts at the bottom were burned before the whole thing came up to temperature. Any advice? Do you have a video how-to?

By: Sandra D

Sandra D — Sun, 19 Oct 2025 13:14:04 +0000

Is there a mistake with the temperature of the caramel? Her caramel apples state to cook to 235 but this only wants 225. I would like to make sure since others state it is too runny.