Why did the Millionaire Bars have runny caramel center
Probably will not use this recipe again but would like to understand what went wrong. I saw this recipe in Rural Missouri Coop, the middle layer calls for 2-11oz packages unwrapped caramels and 1/2 cup heavy cream. Stir together, heat over melting style flame until combined and melted then pour over cool short bread layer. The caramel was allowed to firm in fridge as suggested but it never stayed firm. It ran out of the middle when placed on plate making the bars stick to gather and messy. I would appreciate any tips on making treats like this.