I had to increase the baking time by 15 - 20 minutes (although I used a ceramic pan, not metal) to avoid
the hot gooey mess that other reviewers ended up with.
Not exact matches
The secret to making them is that you absolutely must make and freeze them in advance; or they'll end up a
hot, ooey -
gooey mess all over the baking sheet instead of in your mouth.
Heat on a
hot summer day can turn your solid candy bar into a
gooey, melted
mess, but how well can evaporation keep your chocolate from melting?