Vertical close up picture of Honey Caramel Almond Shortbread Bars
Recipes » Gifts from the Kitchen

Honey Caramel Almond Shortbread Bars

By Chris Scheuer | Updated on April 28, 2026
4.86 from 14 votes
With a buttery shortbread base and a chewy caramel topping loaded with crisp almonds, these Honey Caramel Almond Shortbread Bars are always a HUGE hit!
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With a buttery shortbread base and a chewy caramel topping loaded with crisp almonds, these Honey Caramel Almond Shortbread Bars are always a HUGE hit!

"Oh! My! Word!" That's exactly what I said to Scott when I tasted the first bite of these Honey Caramel Almond Shortbread Bars. I handed him a little square and he didn't waste a minute testing out my assessment. He totally concurred, "Oh! My! Word!" I think you will agree!

Horizontal overhead photo of a batch of Honey Caramel Almond Shortbread Bars on a round wood plate sprinkled with sea salt.

A reassessment

After reading what I wrote in that first paragraph, I wondered if these bars are really that good. Maybe I was just really hungry or just really in the mood for something sweet...

Well, I just came back from the kitchen. I sliced off another sliver piece, just to revisit this sweet confection... so I could write this post accurately. The second assessment: Oh! My! Word! These Honey Caramel Almond Shortbread Bars might just be one of the best things I've ever eaten in my life. I'm super decently happy that we gave most of them away to the workers that have been cleaning up our woods this week (only because I do want to fit into a new dress I bought recently).

Horizontal overhead photo of a batch of Honey Caramel Almond Shortbread Bars on a round wood platter.

Seriously, these guys are GOOD! I love the contrast between the buttery, melt-in-your-mouth shortbread crust and the soft, chewy caramel topping studded with crisp sliced almonds.

A perfect gift!

I also love that, although the caramel topping stays soft and chewy, it's not sticky so these bars not only keep well at room temperature,they're PERFECT for gifting. Yes, they make a fantastic gift that will have friends, neighbors, co-workers... begging for the recipe.

Horizontal overhead photo of a gift box filled with Honey Caramel Almond Shortbread Bars a custom printed label for gift giving.

To make your gifts look really fun and super special, we're offering a free printable label (pictured above and below) to dress up your gifts. If you'd like to receive a PDF for the labels, along with instructions on how to print them and links for the boxes and ribbon pictured below, just let us know in the comment section at the very bottom of this post (scroll all the way down and you'll find a box where you can leave a comment).

Vertical photo of a box of Honey Caramel Almond Shortbread Bars with a custom label for gift giving.

We'll email you the labels and instructions on how to print them up yourself. If you don't have a printer, you can take the PDF to any UPS or office store and have them printed very reasonably.

Vertical photo of a batch of Honey Caramel Almond Shortbread Bars on a white pedestal serving plate.

What you'll need to make these Honey Caramel Almond Shortbread Bars

There aren't any fancy ingredients required for these Honey Caramel Almond Shortbread Bars, you probably have most of them right in your pantry or refrigerator. Here's what you'll need:

  • Butter - both the shortbread base and the caramel topping call for butter. I'm a bit of a renegade when it comes to butter. Most chefs recommend unsalted butter for baking. I always use salted butter. Although I've done this ever since I started baking, a zillion years ago, I found out in the last few years that I'm in the same camp as Christopher Kimball, the creator of Cook's Illustrated and, more recently, Milk Street. He explains the reasoning better than I can in this article.
  • Sugar - good old granulated sugar is all you need.
  • Vanilla extract - use the real deal! Vanilla is expensive but you don't need much to add a lot of fabulous flavor. I like to buy vanilla extract in bulk at Costco or Sam's Club. You could also use vanilla bean paste or scrape the beans from a vanilla bean pod (decently reasonable).
  • Salt - I use kosher salt. If you use regular table salt, use a bit less.
  • Corn syrup - there's lots of controversy about corn syrup but it mostly revolves around high fructose corn syrup. The corn syrup called for in this recipe is regular corn syrup (I use Karo) which is 100% glucose. Why use corn syrup at all? An article from the Los Angelos Times explains it well:

"When you cook syrup to make candy (as you do in this Honey Caramel Almond Shortbread Bars recipe), sugar can inadvertently recrystallize, either by agitation or humidity in the air, and cause your syrup to seize into a rock-hard mess. Corn syrup prevents this from happening. It also lends the finished candy a pleasant, smooth texture. So if you're going to make candy, it's advisable to make your peace with corn syrup beforehand."

  • Water - a small amount of water helps the sugar to dissolve when making the caramel topping for these bars.
  • Heavy cream - no substitutions here. If you're concerned about calories and/or fat, it might not be the time to make this recipe or you may need to practice portion control. It's definitely an indulgence - but so worth it!

That's it! A fairly simple list of ingredients.

There are also a few pieces of simple kitchen equipment (no fancy mixers or food processors) you'll need for these Honey Caramel Almond Shortbread Bars:

  • I like to use a silicone spatula for stirring up the shortbread as well as the caramel sauce. Heat-resistant silicone spatulas are indispensable little workhorses in my kitchen!
  • A 9-inch square baking pan. I have this sturdy USA pan. I really like the square corners and the way it comes out of the dishwasher after many uses still looking like new. You could also use a 9-inch round pan for this recipe and cut the pieces into wedges rather than squares. Be sure to line the pan with parchment paper for easy removal.
  • A heavy-duty 2-quart pot. Use your heaviest pot to make the caramel. The caramel can burn much more easily in a lightweight pot.
  • A candy thermometer. This is essential for making the caramel topping. You don't want the caramel too soft as it won't cut well. You also don't want it to get too hard or it will be difficult to bite into these bars. Using a candy thermometer ensures the perfect caramel consistency! A basic candy thermometer will work well for this recipe. I have this digital candy thermometer which I love because it beeps when I get near the desired temp.

Vertical extreme closeup photo of a batch of Honey Caramel Almond Shortbread Bars on a white serving plate.

A guaranteed hit!

I promise that these Honey Caramel Almond Shortbread Bars will be a HUGE hit with family, friends, neighbors, co-workers, teachers, hairdressers and anyone whose good graces you would like to be blessed with. Make them ASAP and just wait for the "Oh! My! Word" or similar comments!

Café Tips for making this Honey Caramel Almond Shortbread Bars

  • These Honey Caramel Almond Shortbread Bars will keep well at room temperature for a week (if they stick around that long) and freeze well for up to 2 months.
  • It's much easier to pour and measure honey if it's warm. To warm honey, just pop the glass jar in the microwave for 20-30 seconds. Don't warm honey in the microwave however if it's in a plastic jar, as it's not safe.
  •  If the syrup mixture is taking a long time to turn amber when making the caramel for these Honey Caramel Shortbread Bars, increase the heat a bit. If it's going too fast near the end, decrease the heat to prevent burning.
  • Because we're not using a mixer for the shortbread, the butter should be nice and soft. Leave it sit at room temperature for several hours or use a microwave at 10% power (for 1 to 4 minutes, depending on the power of your microwave) to soften your butter.

Thought for the day:

God is our refuge and strength
a very present Help in trouble.
Therefore, we will not fear,
though the earth be removed,
though the mountains be carried into the midst of the sea.
Psalm 46:1-2

What we're listening to for inspiration:

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Honey Caramel Almond Shortbread Bars

Chris Scheuer
With a buttery shortbread base and a chewy caramel topping loaded with crisp almonds, these Honey Caramel Almond Shortbread Bars are always a HUGE hit!
4.86 from 14 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 25
Calories 235
PRINT PIN COMMENTS

Ingredients
 
 

For the shortbread:

  • 6 ounces very soft butter (in the U.S. that's 1½ sticks), (I use salted butter)
  • 6 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups plus 2 tablespoons all-purpose flour

For the caramel-almond topping:

  • ½ cup heavy cream
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 4 ounces butter (in the U.S. that's 1 stick), cut into 8 pieces (I use salted butter)
  • 1 cup plus 3 tablespoons granulated sugar
  • 1 tablespoon light corn syrup
  • ⅓ cup water
  • 3 cups sliced almonds, 12 ounces
  • flaky sea salt, optional

Instructions
 

For the prep:

  1. Preheat the oven to 350°F with a rack set in the middle. Spray the bottom and sides of a 9x9-inch square baking pan with non stick baking spray. Line the bottom and up two sides of the pan with parchment paper, leaving about 1 inch overhanging at the top of the pan of each side. Lightly spray the parchment with baking spray and rub with a paper towel.

For the shortbread:

  1. Combine the soft butter, sugar and vanilla in a medium-large bowl. Stir well with a silicone spatula or wooden spoon to combine. Add the vanilla and salt and stir again.
  2. Add the flour and stir until all the flour is incorporated, scraping the sides of the bowl as you go. The dough will be crumbly, but all of the flour should be mixed in.
  3. Spread the crumbs across the bottom of the prepared pan and press them into an even layer with lightly floured hands.
  4. Bake on the middle rack for 22-25 minutes, or until light golden brown.
  5. Transfer the pan to a cooling rack. Increase the oven temperature to 425°

For the caramel/almond topping:

  1. Towards the end of the baking time, start making the caramel/almond topping. In a medium-size microwave-safe measuring cup or bowl, combine the cream, honey, vanilla and butter. Microwave on high power for 2 minutes. Set aside.
  2. In a heavy medium-sized saucepan, combine the sugar, water and corn syrup and water and bring to a boil over moderately high heat, stirring just to combine. Don’t stir after this.
  3. Cook the syrup over moderately high heat, swirling the pan occasionally, until a medium amber caramel forms, about 8-10 minutes. (Watch the syrup carefully the last couple minutes, swirling the pan more frequently at this point to prevent burning). Remove from the heat.
  4. Carefully add the honey/cream mixture (it will bubble furiously) and stir to combine. Return the pan to the burner and cook the caramel over moderately high heat, stirring frequently until a candy thermometer registers 255°, about 7-10 minutes. Stir in the almonds and immediately pour the caramel mixture over the shortbread, spreading to an even layer.
  5. Return the pan to the oven and bake for 7-10 minutes, or until the topping is bubbling all over and a nice deep golden brown. Transfer the pan to a cooling rack and sprinkle with flaky sea salt, if desired. Allow to cool completely before cutting. I like to allow at least 2 hours.
  6. Run a thin-bladed knife along the two edges of the pan that do not have parchment to loosen the shortbread. Pull up on the parchment paper and transfer the shortbread to a cutting board. Using a sharp, heavy knife, cut the pastry into desired size squares.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Recipe adapted from Food and Wine.

Nutrition

Calories: 235kcalCarbohydrates: 18gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 30mgSodium: 99mgPotassium: 114mgFiber: 2gSugar: 10gVitamin A: 353IUVitamin C: 1mgCalcium: 43mgIron: 1mg
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Course: Dessert, Sweet Treats
Cuisine: American

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210 Comments

  1. Hi Chris. Like Jody, I had a couple of metric conversion questions related this recipe. Based on other recipes, I believe you use 130 grams = 1 cup flour for your metric conversion. If that's the case, then I'm pretty sure the 1 1/2 cups plus 2 tablespoons flour called for in the shortbread section of this recipe would be 211g total, not "228 g plus 2 tablespoons". And using 200 grams = 1 cup granulated sugar, which I believe you also do, the 1 cup plus 3 tablespoons sugar called for will be 238 grams total, not the "237 g plus 2 tablespoons" that shows up under your metric button.

    Reply

    1. Hi Jody and John, thank you for noticing this. I use cups, tablespoons, etc. (US Customary measurement) when baking. I rely on an app (that's part of my recipe plug-in) for my Metric conversions. Sometimes the app is off. I have re-run the conversion and personally checked the calculations. I believe they are correct now. My recipe app does use 125g for a cup of all-purpose flour. I believe the "1 cup plus 2 tablespoons" is part of what threw things off. I will be more careful to double-check measurements like that when doing metric conversions in the future. I appreciate you both bringing this to my attention.

      Reply

  2. Im trying to figure out how 1 1/2 cups flour equals 225g??
    I always weigh 1 cup flour at 120g. In order to get 225g, you'd need 150g flour for 1 cup.
    1 cup = 150g plus 1/2 cup at 75g which gives you 225g.
    Are u sure that amount is correct?

    Reply

      1. Yes, I noticed your comment. I also found on another caramel recipe here where the flour in metric is stated to be completely off and contradictory to this recipe. In this recipe 228g is supposed to be 1 1/2 cups whereas the other recipe (caramel apple shortbread) calls for 1 3/4 cups but is only 219g. That makes no sense.
        I did make this caramel honey almond shortbread today though and used 228g flour and it turned out perfect.

        Reply

      2. Hi Jody and John, thank you for noticing this. I use cups, tablespoons, etc. (US Customary measurement) when baking. I rely on an app (that's part of my recipe plug-in) for my Metric conversions. Sometimes the app is off. I have re-run the conversion and personally checked the calculations. I believe they are correct now. My recipe app does use 125g for a cup of all-purpose flour. I believe the "1 cup plus 2 tablespoons" is part of what threw things off. I will be more careful to double-check measurements like that when doing metric conversions in the future. I appreciate you both bringing this to my attention.

        Reply

  3. Once again you knocked this recipe out of the park! Got a chance to make for after Sunday service and it was a hit. Would love the labels to gift at next get together.

    Reply

  6. I would love be able to print your beautiful labels for this recipe. I love your recipes and make your rosemary shortbread regularly. Thank you!

    Reply

  7. This recipe looks divine! I am really looking forward to making it, but I am wondering if it can be made ahead and frozen? Thanks for any advice.
    I would also love to get those labels for these bars, and the link for the gift boxes that are shown. Thanks very much in advance.

    Reply

  9. These Honey Caramel Almond Shortbread Bars were wonderful. I made them yesterday and could not stop eating them. The crust melted in your mouth and the almond topping was delicious. They will be added to my Christmas baking list.

    Please send me the PDF free printable labels with instructions for the Honey Caramel Almond Shortbread Bars. Thank you.

    Reply

  10. I can’t wait to try this recipe. Please send me the PDF for the labels with instructions for printing and the links for the boxes. Thank you.

    Reply

  12. Oh my goodness.....family and friends have gone wild for this cookie. I think this will be part of the upcoming holiday celebrations. Thank you for the recipe.

    Reply

  13. This will definitely be part of my cookie baskets this Christmas!! Could you please send me the FREE PRINTABLE LABELS.

    Reply

  14. These are so good, definitely making for gift giving. May I please have the printable labels? Thank you so much for the great recipe and labels!

    Reply

  15. Oh my goodness....one of our all time favorites from your collection. Thank you so much for sharing. A little slow, but like your updated site.

    Reply

  17. Hi there,

    May I please have the free printable for this heavenly looking dish?

    Can't wait to make them.

    Thanks for a great blog and beautiful recipes.

    Reply

      1. These look amazing so I can’t wait to make them. I would love your labels as well! Thank you!

        Reply

  21. I have made these bars twice now. The first time I did not have a candy thermometer, but I bought one and tried again yesterday. I never could get the temp of the caramel to 155 - but stopped at 150. Both times the caramel never set but remained quite soft and a little runny. Help! We love these but I want to make them correctly.

    Reply

    1. Hi Sunny, I'm so sorry you had trouble with this recipe.
      The temperature of the caramel needs to be 255˚F for it to set properly. I would just keep going until you reach that temp.

      Reply

  25. These Honey Caramel Almond Shortbread Bars are amazingly delicious. I served them to my friends as a treat while making peanut brittle. They were so delicious that the girls renamed them “sexy bars”. It seems a fitting name; you just want to eat them up!

    Reply

  26. This will be an amazing addition for my gift cookie trays , This labels are absolutely beautiful.
    Would love the labels PDF , Thanks.

    Reply

  27. These look pretty as well as delicious! I can't wait to make them, although I will be using Bob's 1 for 1 gluten free flour. I already have a HUGE bag of sliced almonds from Sam's Club! Please send the label links too. Thank you.

    Reply

  28. I made these this morning and it turned out to be a disaster! The shortbread turned out OK, but I did not read the recipe correctly and cooked the Karo syrup with the sugar and water but apparently not long enough. When I added the honey mixture, the syrup never got thick, and then after 10 minutes I added the almonds, but it was still watery. When I poured the mixture over the shortbread, the shortbread became soggy. I no longer have a candy thermometer as mine stopped working a while back. Perhaps that was the problem, but at this point I feel I wasted some expensive ingredients to make this. It is in the frig as we speak so hopefully cooling further will set it up. As is it looks nothing like your photos!

    Reply

    1. I'm so sorry you had trouble with this! I also hate wasting good ingredients. I hope it turns out to be salvageable!

      Reply

  29. These bars sound perfect can not wait to try, will be giving as gifts as want to share the joy.
    Would love the labells and info for the boxes, presentation just makes it better.Thank you

    Reply

    1. Hi Pamelia, I would heat it on the stove till it's nice and warm. The time will depend on what heat level you use.

      Reply

  30. I am always looking for cookie recipes without eggs. I am not allergic to them but have a sensitivity that flares up once in a while. These look delicious. I don't have a microwave. Can you tell me how long to cook the first part of the caramel topping on the stove? Please send the labels also.

    Reply

  32. Both of us have to watch our cholesterol, so I usually avoid whole cream, and I am wondering what I can sub for that in this recipe? It looks absolutely delicious and I'd LOVE the labels. Thanks so much Chris. -- Sunny

    Reply

    1. Hi Sunny, I haven't tested this recipe with anything except for the cream but you could probably use half and half.

      Reply

  36. Could you please send me the labels and where you purchase the dessert boxes . I want to make these shortbreads for a friends birthday next week. Also I am going to be making your Tuscan Herbed sea salt today. Can’t wait to try it.

    Thanks!

    Reply

  37. These look finger-licking-delicious! And what a beautiful presentation in the gift boxes! I can’t wait to make these for our holiday block party. Would you kindly send me the link for the boxes and labels? I enjoy your recipes often and appreciate your sharing them with us.

    Reply

  38. Three of my favorites: Honey, caramel, and shortbread! How bad can that be? I would love the PDF . Thank you.

    Reply

  40. I love your recipes ! The scripture and the music you send is so encouraging. Thank you!! I would love the PDF of the labels and link for the boxes. Blessings!!

    Reply

  41. Hi Chris,
    I’m planning to make these for my family soon. If you can please send me a PDF of your beautiful labels I’d appreciate it. Also, where do you buy the boxes that you use in your photos?
    Thanks so much,
    Susan
    P.S. Yesterday I served your pull-apart brioche bread and Freezer Blueberry Jam to visiting family. They loved it!

    Reply

  44. I would like the labels please. Thank you Chris. I always enjoy your recipes and writings. Please continue this work. Thank you.

    Reply

  49. My knees just went weak! You found my Achilles heel! Caramel & nuts! May I also please have the labels.... thank you!

    Reply

  53. Would you please send the label pdf for the Honey Caramel Almond Shortbread Bars and the link for your boxes as well. Thanks

    Reply

  55. Thank you very much for your wonderful recipes. I would very much appreciate you sending me the PDF for the labels. Thank you and God Bless!

    Reply

  56. Hi Chris thank for sharing another one of your fabulous recipes, I would love the PDF labels
    Kind regards
    Brigitte

    Reply

  57. Would you please send the label pdf for the Honey Caramel Almond Shortbread Bars and the link for your boxes as well. Thank you so much for sharing your fabulous recipes.

    Reply

  58. The idea of caramel, nuts and shortbread is great; however, I felt the honey added an unnecessary flavor and the topping was too thick and sweet. Would it be possible to substitute the honey with something else or leave it out, or is it necessary for the consistency of the caramel? I also found it easier to cut the bars by turning the pan upside down once it was completely cool and cutting through the shortbread first. This way the cookie part doesn't get squished by the caramel when cutting. The recipe has potential.

    Reply

    1. Hi Tulsi, I haven't tried the recipe without the honey so I can't say but we loved the honey flavor and so have many others that have tried these bars. Let us know if you try it!

      Reply

  59. Chris these are awesome. We cook GLUTEN-FREE. Made these with a One to One GLUTEN-FREE flour (I used Bob's Redmill One to One Gluten-free Flour which already has zanthan gum ) and they turned out great. Delicious and very rich. My pieces cut made 32 servings...perfect for a hot cup of tea or coffee! Thank you so much for posting this recipe! Your efforts are appreciated. ❤

    Reply

  60. I’ve been making something similar for many years, and these are always a hit. Like that this recipe makes a smaller pan. Would love the labels for future gifting. Keep the great recipes coming!

    Reply

  61. Amazing! May I please have the box links and pdf? These will be perfect gifts. Thank you for sharing!

    Reply

  62. Oh boy, I'm absolutely drooling, this is my weekend project, thanks!
    May I ask for a pdf of the label please, my neighbor will adore the gift

    Reply

  63. Hello Chris,
    Can you verify the actual amounts of butter for each of the shortbread and caramel topping? Maybe it's just me, but I don't understand what you mean by the way the butter amounts are listed. Am trying to make the bars, but don't want to guess. Thank you very much!

    Reply

    2. Hi Peacetou, I tried to make it more clear in the recipe.
      For the shortbread, it's 6 ounces (170g) of very soft butter.
      For the caramel topping, it's 4 ounces (113g) of butter (it doesn't have to be super soft since it will melt in the caramel mixture).
      Hope that helps!

      Reply

  64. The slice looks & sounds Devine’ thank you for sharing. I would love the labels etc please.

    Reply

  65. They look both delicious and pretty! Could you send me the labels too? Thanks so much! Jane

    Reply

  67. Thanks for another great treat.
    My son is isolating because of Covid. I’m sure his wife will be close behind.
    Ho nice would it be to drop off a little box of these with the cheery label?

    May I please have the labels.

    Reply

    1. That's a great idea, Kathleen. I hope they feel better soon! Sending the labels your way 🙂

      Reply

  70. This reminds me of BienenStich kuchen. Can't wait to try these and share them with friends and neighbors for Mother's Day. Please send me the PDF of the label

    Reply

  78. Hi .. I can’t wait to make these .. they sound so delicious!!!
    Please send the labels in case I can ever part with any of these to give away .. !!! 😜. Thank you!

    Reply

  80. Looks delicious. Will definitely try this recipe. Would you please send me the labels pdf. Thanks very much.

    Reply

    1. Yes, you might have to hike a few miles to wear them off, but they will be a great treat! Just sent the labels!

      Reply

  85. Oh, forgot in my last post: Would you please send link to the boxes, too, in addition to the labels. Thank you so much; I really appreciate it.

    Reply

  87. I am so anxious to try these. They look scrumptious and so incredible! Would you kindly send me those gorgeous labels, please. Thank you so much.

    Reply

  88. These look incredible. Can't wait to make and share. Please send me the download for the adorable labels. Thank you.

    Reply

  90. Wow! These sound delicious. I'm going to a potluck tomorrow and now have to go buy some of the ingredients! I'm positive these wiil be a hit! And please, could I have the labels, as I'm sure I'll gift them in the future. Thanks, Chris!

    Reply

  91. Can’t wait to not only try these but also gift them.
    Would love the labels.
    Btw…your overnight brioche is wonderful, some of the nicest dough I’ve ever worked with.

    Reply

  92. I would love to have this printed label. All of your labels are beautiful as well as your posting and recipes. Verna

    Reply

  95. Beautiful label design and yummy treat! Pls send me the pdf file for the label. Ps. I also love your lemon tart presentation. The little white daisies flowers are blooming and they are a perfect match to the desert.

    Reply

  96. I am looking forward to making this recipe. It makes my mouth water just reading it. May I please have the file for the labels. Thank you

    Reply

  97. Yum!!! Can't wait to make these and share with my family Could you please send me the labels

    Thank you!!!!!

    Reply

  99. I would love to get the Honey Carmel Almond Shortcake Bar labels. These sound perfect for gifting. I was so delighted to see the beautiful blue and white plates you had these displayed with. Those were my mothers favorite dishes and a flashback to my childhood !

    Reply

    1. I'm a huge blue and white sucker, Londa. I love that the dishes brought back sweet memories. Just sent the labels.

      Reply

  102. I can't wait to make these. Made several of your recipes over Easter weekend and everyone raved about the food. Would you please send me the labels.

    Reply