"This is a wonderful cake, and now, it is wonderful cupcakes as well. Decided to make cupcakes this afternoon and they were great. I baked them for 15-17 minutes, doubled the icing recipe (except for the sugar) and it made 30 cupcakes. I think I will decrease the butter as someone suggested, it does tend to sink in the middle because it is quite de""

"Great cookies! Don't shorten the cooking time, I have that habit, they will crumble. I love the idea of orange and lemon zest in the powdered sugar. That will be my next experiment!
I only made new cookie recipes this year for Christmas, all from Food Network, and this was one of them; BIG hit.

"These were very good but a little too cake like. I think I will bake mine a little less next time and add in mini-chocolate chips for some texture. I do recommend them because they are not your normal everyday cookie. Soft gooey cookies are the only way to go.

"These are the best! I made them with the dark chocolate and they were wonderful. Then, I tried half dark and half white chocolate (separate not mixed). I used a spoon to drizzle the chocolates across the grahams when the time came. Not only where they delicious but they were very pretty. These were gone twice as fast as the first batch.
I see some have had trouble with them burning. I used two pans, one heavy bright silver and cooked for 15 minutes with great results. The other pan was darker in color so I removed it 3 minutes early and you couldn't tell the difference in the two batches. The color of your pan makes a huge difference when baking.
It looks like there's not enough toffee but it spreads while it's in the oven. Try other flavors of chocolates, the possibilities are endless with this simple recipe. Peanut Butter chips and Chocolate, hello Reeses!