10 thoughts on “BCM LYL: Soft Salted-Butter Caramels and Cocoa Linzer Cookies

  1. so, not a link, but does anyone think there is a chance that if i remelt my too-hard caramels and add some extra cream, they’d come out softer? i’m thinking at the worst, i could turn it into sauce?? or maybe i should just forget it and use my hard shards as toffee bits in cookies?

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