I tried a new recipe, New York Times salted caramel, and added pieces of graham cracker toffee with melted chocolate on top to it. It is really good, but I will say I prefer the Ample Hills Creamery salted caramel, as it is a little more flavorful. (Ample Hills caramelizes all the sugar, while the New York Times recipe uses a mix of caramelized and white)
It is still delicious and will definitely get eaten. I prefer the graham cracker toffee to the “crack” cookies made with saltines in the Ample Hills and Perfect Scoop recipes. It is a recipe an old work friend gave me years ago, and it’s delicious. If anyone would like it, let me know.
by FooJBunowski
Dining and Cooking