I made butterscotch squares for the primary time ever. Essentially it used to be a recipe to imitate See’s milk butterscotch squares. The taste is fantastic however they are now not as comfortable or wet. Is there a method to lead them to much less dry? I’m now not superb with baking and I have no idea the tips or science at the back of solving it. I have no idea if it is okay to publish the recipe, if that is helping?