tag:blogger.com,1999:blog-7121254035156118560.post7227942443051000850..comments2009-02-25T20:37:23.869-05:00The Unrepentant Carbivorehttp://www.blogger.com/profile/06205314019982450918noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7121254035156118560.post-88766130598339609242009-02-25T20:37:00.000-05:002009-02-25T20:37:00.000-05:00Lucky you Robin! If only I was lucky enough to be able to taste the bars through the entire process from start to finish. Those look so nice and thick. I'm debating whether or not I should make mine thin and crisp or thick and slightly not so crisp. Are these supposed to be crunchy anyway or melt in your mouth shortbread?Stephhttp://www.blogger.com/profile/05497908859658953330noreply@blogger.comtag:blogger.com,1999:blog-7121254035156118560.post-66756698047404081582009-02-24T21:45:00.000-05:002009-02-24T21:45:00.000-05:00I love how you are willing to go the extra mile for your readers! I completely forgot about how Dorie says to cut off the thick edges -- that was my favorite part! But I agree; it took several tries to be sure I got the entire Flavor Rainbow. Good job finishing these in time to capture that afternoon sun -- looks like it was well worth it; your bars look beautiful!Cathyhttp://www.blogger.com/profile/06859210460017421539noreply@blogger.com