Hello, bakers,
I was in Ireland a couple of weeks ago, where the caramel squares are available everywhere. We had one very memorable variation, which had a rather dry filling, almost like a peanut butter filling texture, but without the peanutbutter, I think. All the other varieties had gooey caramel. For those who have never had them, they are a shortbread base with a layer of caramel over them, topped with melted chocolate.
Very delicious, and having come home to make the gooey variety, I would like to find the dry kind. Anyone have a recipe?
Thank you!
Patricia