"These were totally amazing, like you would pay a lot of money for a little bag of them at a fancy candy shop. Smoky and complex, almost more like a toffee than caramel. Mine came out extremely chewy, but extremely tasty. I found altitude makes a huge difference in what temperature the burner should be at, as I started off on high heat up until my ""

"I thought these looked really awesome when I saw them on the Good Eats episode, and the chocolate/peppermint combination sounded very interesting in a cookie. Mine didn't turn out as pretty but they're still pretty cool looking, and neither of the flavors overpowered the other. I would recommend crushing the peppermint really fine because I had trouble rolling and cutting the dough with all the chunky bits. My chocolate dough was also a bit dry, and I had to add extra chocolate because at first there wasn't enough to get evenly worked through.