Ok, I did it VERY wrong. I made it like the recipe said. I wanted to use it as a filling for a butter pecan cake, so I wanted a fluffy texture instead of gooey. I dont think I let it cool enough. BUT it did sit for 2 hours, with out mixing after adding the butter. After which I put into my mixer, and started mixing, I mixed and mixed and mixed and mixed, and it wasnt thickening. SO i added more whipped cream, maybe 3 cups! I figured THAT should thicken it, so I mixed and mixed and mixed more. Still to runny. So i started adding icing sugar, and mixed and mixed and mixed again. STILL too runny. So I DUMPED in some icing sugar, maybe another cup, and i mixed.....but OH NO it started seperating...It ended up looking like a cottage cheese kinda stuff, that was sitting ontop of the caramel sauce....SO dont do this! i will put it in the fridge next time for longer, and I will follow others suggestions....mine did not work! :( but it did taste good! And when I do get it right it will be excellent with a butter pecan cake!

Very good cookie. My jars are FAR too big for these recipes, maybe double and it will fit. I made these as a practice, to ensure they taste good. I didnt have pecans, so without that. They taste pretty good, BUT baking at 350 almost burned the bottoms (baked for 6 min) and the middles were still too soft. So I decreased the temp to 320 and baked my next batch for 8 min. Turned out PERFECT. the bottoms were golden and they were still chewy. Maybe my oven is just overly hot, but 350 was WAY too high a temp. Other than that GREAT!

I made this for my parents 25th wedding anniversary, and it was a hit! I baked the cake, and poked holes with toothpick, poured the warmed syrup over it (soaks in better) and did the rest as written. AWESOME! Very rich, so cut in smaller triangles....