lemonis: i'd like you to try the salted caramel. can you taste the salt and the caramel? h the salt. woman #11: i would blue ball it. lemonis: you'd blue ball it. okay. ♪ man #5: don't quite get the caramel flavor. lemonis: okay. woman #12: this just taste like marshmallow. lemonis: we had some feedback on the salted caramel. it either wasn't salty enough or it didn't have enough caramel. sam: i wonder if the salty caramel trend is dead. lemonis: no. it's not. that's like saying chocolate is dead. -sam: okay. -lemonis: it's not. yours just isn't good. if it's our number-one seller, we have to get it right. sam: i think sometimes people think i'm angry, but i'm not an angry person. i'm determined and i'm aggressive. ♪ lemonis: the salted caramel is a huge disappointment. if it's our number-one seller, we have to get it right. all right, so let's clean this stuff up and then we'll bring out these new ideas. sam: come on up and have a sample. alexa: s'more, toasted coconut, and just, like, the dry coconut. man #6: yeah, it's really good. woman #12: oh, it's really good. yeah.

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petros: i think the sea-salt caramel is really nice. our ouzo piece is excellent.er tasted anything quite like that. petros: what i wanted to focus on was the fact that we can customize anything for you. we can even put your logo imprinted on our chocolate piece. pantelis: so this is a coconut curry. meg: i love curry. i love all the variety. -tim: love it all. -ross: that's great. meg: oh, my gosh. that's amazing. lemonis: yeah. zoe: what can we do to get your business? what is something that you would like to see from us? meg: we're always looking for brands that have recognition or a key differentiator to bring onboard. i think your heritage and how you came into this business is actually something that really differentiates you. the more you can share that with people through the product, through the visual identity of your company, i think the more it can be a strength for you. zoe: can we leave here today with a handshake that we will develop a program for you guys? meg: we would love to see the program you have to offer. zoe: thank you very much. -ross: plea

. >> thank you for telling me i had sea salt caramel in my teeth. >> it is best to tell. >> yes. >> alwayse you guys fans of the book? >> i knew of the book. amazingly, i didn't read it wa approached to do the movie. it's been in "the blindside," sandra bullock had a whole thing about "ferdinand." >> could be an intimidation factor because it is this beloved thing. you had to repress it. >> for me, i would say it was my number one favorite. >> it was when you were a kid? >> i loved the message so much. i felt like i related to the bull so much. so, yes, to take that on and to try to convey that message as powerfully as the movie does, yeah, it was a challenge. i mean, all right. >> look who you have here. >> it was fun. >> seriously. this is your first leading man bull role. >> leading man who is a bull. >> what did you do to get into character? >> they wanted -- >> i want to ask these actory questions. >> i wish i could give an actory answer. we went into the south booth. the guys at blue sky are animated and imaginative. to see they get excited about, oh, we have the voice. goofy and cra

today i aed a dark chocolate caramel sea salt thumbprint.owder. i use melted chocolate so it makes it really moist and -- >> keeping it real. this has an amazing sort of -- it's got that ooey-gooey texture. >> you don't skip on the heavy cream. >> no, heavy cream goes in the caramel when you melt it and when you put it in the cookie and then it hardens again it stays nice and soft. doesn't get as hard. >> oh! >> as caramel -- >> you possibly didn't know that but heavy cream was my old deejay name. it was. [ laughter ] >> that is the trick with the caramel. >> oh, man, you know what, you have three grandkids and hadi is here. hello, hadi. she loves to help you cook. >> she is in the kitchen with me every week at least. >> which is really nice. >> you know what we're going to do. let our taste testers. go ahead, kids. try nonna's cookie. >> now emily from texas. >> all right. [ applause ] hey, emily. so what do you have for us? >> well, i made the classic sugar cookie. when you think of christmas you think of the sugar cookie because it's so c

caramel bars. >> a little salt. >> everyone is going crazy here for this. this is barbecue from texas.it comes frozen. all you have to do is defrost it in your refrigerator and put it in the oven. >> these are great to go to places like salt lake and have these packages that you can just buy and send. >> what's great about mail order food is it does come overnight so it is a great last-minute gift. now, i love this company, i'm moving you guys away from the barbecue. this is called lucky guy bakery. it is in bloomington, indiana. and they hand make all of their brownies, they're absolutely delicious. they varieties. there's one that's gluten-free and vegan as well. you can customize your panels to different sizes. delicious. okay, well, this is actually a spice company called pecaned post. and what they do is they send you four packets of spices and it's great for somebody who's like either really an adventuresome cook or somebody just starting out. it sends you the recipe and you can make it. it's a subscription order and about $12 a month. >> by the way, that's my cousin. my cousin's