Snickerdoodles, that cookie was the very first recipe I ever made, and what a neat adaptation as well. I'm going to have to give these a whirl. The reason for my comment however, is that gorgeous big hunk of caramel got me to thinking about a pie I love, but gave up making, because it called for caramelizing a can of sweetened condensed milk, and the consistency was never right, the pie never came out looking as it was supposed to and didn't taste as good as it should. The pie is called banoffee, and it consists of a traditional prebaked pie shell (or you can use a graham, or English digestive biscuit crumbs to make a crust, the premise being the oaty and slightly salty cookies provide a nice, not too sweet contrast), a layer of caramel, that shouldn't be too thick, or too thin. Topped with sliced bananas, and then topped with whipped cream sprinkled with crushed instant espresso powder. The flavors together are wonderful. What I'd love is a recipe to make a not too thick, not too thin caramel mixture to use to make banoffee pie, without having to go through the torture of caramelizing sweetened condensed milk, and I know KAF's caramel would taste so much better. Any chance of one of KAF's daring bakers coming up with a recipe for me? I will let them know, but here is a great caramel recipe.

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