Comments on: Chocolate Caramel Crumble (aka Carmelitas)

By: Pat

Pat — Sat, 24 Mar 2012 23:59:30 +0000

These are delicious. The second time I made them, I cooled them in the fridge for 2 hours, cut them in the pan and finished cooling them for a couple more hours. This turned out great as they’re very hard to cut warm or real cold.

By: The Gourmet Housewife

The Gourmet Housewife — Tue, 06 Mar 2012 22:32:56 +0000

Hi Kyla,

Yes, I used a glass pan. My guess is that it might have just needed a bit more time to cool. If you try it again, let me know how it works.

Happy cooking!

By: kyla

kyla — Mon, 05 Mar 2012 16:01:22 +0000

Nevermind, I see you did too.

By: kyla

kyla — Mon, 05 Mar 2012 15:59:15 +0000

Hm, that may have been part of the problem. Also, does it matter what type of pan you use? I used a glass pan.

By: The Gourmet Housewife

The Gourmet Housewife — Mon, 05 Mar 2012 14:33:36 +0000

Hi Kyla,

Sorry to hear they didn’t work out! Did you let them cool completely before cutting into them? Mine took a couple hours to set, and that’s with having put them in the fridge to help speed it along because I was so anxious to try them. I imagine if left at room temperature, they would take at least 3 hours to completely set.

By: kyla

kyla — Sun, 04 Mar 2012 23:23:24 +0000

It tasted great, but i had to add 15 min baking time and it was still a mushy mess. I’m not sure what i did wrong.

By: The Gourmet Housewife

The Gourmet Housewife — Fri, 02 Mar 2012 15:36:20 +0000

Thanks Wendy! I’m working on it!!

By: Wendy

Wendy — Thu, 01 Mar 2012 21:58:57 +0000

Great pics! Your photography is coming very nicely :)