Member since Dec 2012
"Be sure you rinse and drain the beans and use kosher salt, which isn't as "salty" as table salt. I steamed the artichoke hearts, it didn't seem correct to use them just thawed from the package. I also added some garlic paste and increased the lemon zest. The prosciutto is worth the effort to get, it isn't as salty and gives an interesting boost"
"Don't make the mistake i did and use bottled caramel sauce with some sea salt mixed in. Ugh, tasteless, not worth the calories. But i downgraded the rating because I'm not sure they would have been vastly improved using homemade caramel. BTW To prevent your bars getting stuck in the pan, consider putting down a layer of parchment paper before "