:max_bytes(150000):strip_icc()/122676-caramel-bars-Loves2Cook-4x3-1-9225a5943c4f48aca837c6ddba186456.jpg)
This recipe uses Kraft caramels to make yummy oat bars filled with a gooey layer of chocolate and nuts.
Ingredients
Caramel Sauce
- 32 individually wrapped caramels, unwrapped
- 5 tablespoons heavy cream
Bars
- 1 cup all-purpose flour
- 1 cup rolled oats
- ¾ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter, melted
- ½ cup semisweet chocolate chips
- ½ cup chopped walnuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Make sauce: Melt together caramels and heavy cream in a medium saucepan over low heat; stir occasionally until smooth. Set sauce aside.
Step 3
Make bars: Mix together flour, oats, brown sugar, baking soda, and salt in a medium bowl. Stir in melted butter until well blended. Press 1/2 of the oat mixture into the bottom of a 9×13-inch baking dish.
Step 4
Bake crust in the preheated oven for 8 minutes. Remove from the oven. Sprinkle crust with chocolate chips and walnuts. Drizzle with sauce and crumble remaining oat mixture on top.
Step 5
Continue baking until the top is lightly toasted, about 12 more minutes. Cut into squares while still warm.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 195 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat6g | 28% |
| Cholesterol21mg | 7% |
| Sodium128mg | 6% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber1g | 3% |
| Total Sugars15g | |
| Protein2g | |
| Vitamin C0mg | 1% |
| Calcium32mg | 2% |
| Iron1mg | 3% |
| Potassium80mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
Geat tasting bars!! But the recipe is a little off. Pull out a square pan as well as the 9 by 13 in. pan and see which one works best for you.Use less nuts and double all the ingredients except the cream and caramel (you will have leftovers but its better then not enough.
-
This is an absolutely wonderful bar cookie. I have made it numerous times for friends at work and we all love them. But I find if I double the crust ingredients to make them thicker they are even better, not so rich that way. I rated them a 4 for quickness and easiness because it is an effort to unwrap all the caramels and little messy to melt them. The kids love to help unwrap but I’m not sure about them helping with the melting. BTW the kids love to eat them too, if grown-ups would only share!
-
ooooooooh soooooooo good! DOUBLE EVERYTHING AND EAT IT ALL! :-)))) Thanks for a great recipe!
-
Amazing! I used milk instead of the heavy cream and omitted the walnuts (because I didn’t have either on hand, LOL!), and they turned out just wonderful. I love the crust and the combination of the flavors is unique and delicious. A definite make-it-again.
-
I love this recipe. I use coconut instead of walnuts YUMMY!!!!!!!!!!!
-
This recipe was a HUGE hit at my brother-in-laws college graduation. I did use all of the crust for the bottom and ended up making more for the topping. I used about 1/4 c. butter, 1/2 c.flour, 1/2 c oats and 1/4 c. brown sugar. I did end up adding more flour to the crust so it was a little more grainy then doughy. I also ended up cooking it longer then the recipe states as my bottom was thicker. It was very good though.
-
This recipe earned 5 stars for taste and appearance but there is no way it will fit in a 9×13 pan unless the dough ingredients are doubled. I made this recipe in a 11×7 brownie pan and the thickness was just right.
-
These are fabulous! Like others have said – use a smaller pan. I made them with cashews (instead of walnuts) and peanut butter chips (instead of chocolate). I like the idea of making the dough with more flour (or less butter) to make it less greasy.
-
I’d like to try this recipe, but there’s no way I’m unwrapping all those caramels, jeez what a drag. If you have to buy heavy cream anyway, and dirty a pan to do the caramel part anyway, why not make the caramel from scratch? It’d be so much easier.
-
I saw this recipe at 5 p.m. and had it made by 6 p.m. Served it for dessert at 6:30 and my husband said to give it 5 and 1/2 stars! We really enjoyed this bar. I made it in an 11 X 7 and reduced the butter to 1/2 C. It was still rich and gooey, but not too greasy. Thanks, Jordanna.
-
Loved the taste! I will use less butter next time, like the other reviews. Also, the smaller pan worked well. Thanks for the good recipe!
-
Can I give these more than 5 stars? I have already made these 3 times. I have to make double batches because they don’t last long!!! I love Turtle Sundaes, so instead of walnuts, I added pecans. These are SO good! Thanks for the recipe!
-
Excellent! Got rave reviews at our potluck picnic. Used milk, not cream, and tasted great. Also subbed pecans for walnuts and think I will keep it that way (tho you could probably use about any nut). I wasn’t sure if it would actually cover the bottom of the pan, but JUST made it. For thicker bottom/more topping, you may want to use a smaller pan. Everybody LOVED this recipe.
-
Everyone I have made this for loves it. It is so yummy. I have requests for it everytime I am invited to a dinner party.
-
I had my 10 year old open all the caramels while he was watching t.v. so that was no sweat for me. The result is fantastic. I gave one to my 18 year old who is somewhat picky on desserts and he said “this is the best thing in the world”. That has to be worthy of 5 stars! They were gone by the following day. Update: I had to come back on and update this review. I’ve made these many times now and even packaged them up and mailed them to my son in college. They were still moist and fresh when he received them 2 days later. Great!
-
Jordanna thank you!! I was recently at a Christmas party where these squares were served and I rushed home to find the recipe on allrecipes.com and there they are as big as life. I do believe these may very well be the best thing I have eaten in the sweets dept in a very long time.
I have however made 1 major change. I put them in a 8×8 pan. They turned out terrible in the 9×13 and absolutely perfect in the 8×8. They are thicker googey and cooked to perfection. One other change I made was to put pecan pieces instead of walnuts as they are as soft chewy nut like the squares. It is great that these are so fast and simple to make and so yummy. Your cooking times and ingredients are exact for an 8×8. I am so very happy to have this recipe Jordanna, nice of you to share. -
This is a new family favorite!!
-
Very good! I doubled the recipe omitting the nuts and replacing choc. chips with butterscotch chips and they were excellent!!!!! Thanks Jordanna!
-
Okay, these JUST came out of the oven and I can reasonably assure you that the life span of this pan is about 12 hours. I did as others and doubled the flour, oats and brown sugar. I increased the butter to 1 cup and that seems to give the crust a good consistency. I reserved 1 1/2 c for sprinkling on top. Allowed a few extra minutes in the oven to account for the added volume. These are really really really good. If my family doesn’t want these again, I’ll be quite surprised.
-
I made this for my flatmates last night and they loved it!! I made mine in a 9×13 after doubling the crust mixture as per earlier suggestions. I think it turned out really well. I served mine warm with a scoop of vanilla ice cream. I had a few caramels left over in the package so I made up some more sauce and dribbled it over the top of the bars and ice cream, I am happy to report that it tasted even better than it looked! Thanks for the great recipe and all the great tips!!!!
-
Loved these! I used a 9×9 pan but followed all other directions exactly as stated (actually I think I used more chocolate chips than recipe called for) and they were awesome! Using a smaller pan I still didn’t need to adjust the baking time at all. If you use a 9×13 I think you’ll have a difficult time spreading the crust across the bottom.
-
These are amazing! My second batch is baking in the oven right now. All I had was a 9×9 baking pan and as some of the other reviewers said, there is barely enough of the dough to cover the bottom of the pan( and I used a smaller pan than called for) let alone reserve half for the topping. So after I used up all the oat mixture for the pan, I divided the recipe in half and made an extra batch of batter to crumble on top. It was the perfect amount and they came out amazing!!!
-
Sooooo good!! The bars turned out even better then I expected. To avoid running short of bottom crust I used a 8×12 pan ; pressed and spread 2/3rds of the crust mix with the back of a wide spatula with veg. spray. After baking I sprinkled without measuring choc. chips and nuts; poured over the caramel (I melted together the cream and caramels in the microwave); then sprinkled over top the remaining crust. I wouldn’t alter the recipe accept maybe a little less buttter. Just writing this review makes me want to make them again.
-
These are DELICIOUS! Make sure you use the right sized pan otherwise the proportions will be off. (I did that the first time.) Great for cookie tin gifts.
-
FYI: I’ve found that KRAFT brand caramels are easy to unwrap.
-
I hate to go against the grain, but I really didn’t think this recipe worked. It could, however, be my fault. I followed other reviewers suggestions and doubled the mixture of the oats. I put half on the bottom and half on the top. It just tasted too much like, well, oats! This is the first bar I’ve made that called for oats, I guess I am just more used to cookie or brownie like desserts. I am going to try these out on people tomorrow, we will see what they think! Thanks anyhow!
-
these turned out soo good. Not much work and everyone loved them! I topped them with whipped cream for extra decadence..
-
These are incredibly rich, but really delicious! Like a previous reviewer, I made these in a 9 x 9 baking tray, and everything fitted perfectly. Next time, I will probably use less choc chips. Thanks!
-
We loved these! I took them to my husbands work and they were eaten by 5 people in a couple of hours. I doubled the entire recipe and made them in a 9 x 13 and they were fabulous!
-
These were fantastic. I used 4 (56gr) boxes of Macintosh’s Toffee (8 oz total). I doubled the crust/crumb recipe but only used 1 1/4 c. of butter.
Thanks for sharing this recipe.
-
These were VERY sweet, but nothing is too sweet for me, so I loved them! My fiance and mother also loved them. I did use an 8×8 pan… I will make them again!! Thanks!
-
These are GREEEEAT! Only thing, I left out the nuts, but it didn’t phase the taste any. I could make these WAY too often! These are definately not for sharing when they are done! HAHA! I could eat these constantly all day long! But, I know, you must pass on the sweet delights for others to rave upon. Thanks for the recipe.
-
Scaled to 32 servings, substituted whole wheat flour for white, and used jarred (Mexican, goat’s milk) caramel. Otherwise made as directed– delicious!
-
What a great recipe! I did make a recipe and a half of the oatmeal mixture as I like my crust a little thicker, same with the crumpled topping. The results were wonderful. This is a one of the best caramel bars I have tried. Thanks!
-
The first time I made this I screwed it up, but I made it again and the portions are right, for an 8×8 pan. But even when I screwed it up, people forbade me to throw it away, after having a bite. I don’t know how anyone else can use anything bigger (than an 8×8) unless the recipe is altered. I left out the nuts – it tastes just as good!
-
Although these were very sweet, we enjoyed them. My son especially loved them and wants me to make them again. I made them in a square pan, and it worked great. I think I’ll let it cool more before I cut and take out of pan. Doing it while still warm made them a little more difficult to get out.
-
OOEY-GOOEY YUMMY!!! I decided at the last minute to have a sweet treat for after dinner. I had 45 minutes before our guests arrived and in that time these were baked and cooling. I did cheat and had to use a jarred caramel topping since I had no time to go get, unwrap and melt caramels. But it worked out just fine. I doubled the recipe and it fit perfectly in the 9×11 pan making 24 squares(really do not see how the recipe as stated would fit). I do think I may have used too much caramel because mine looked nothing like the pictures, the caramel and chocolate were oozing out when cut (still delish though). Also, when doubled, it calls for 1.5 cups of butter…WOW! I used it, and they were great, but ohhhh…the guilt!! I think next time I will cut back to 1.25 cups of butter and use the recommended caramel sauce and see how that works. A definite must try!!!
-
Excellent recipe! I took some to a school function where they received such rave reviews that I’m making them again this week for another meeting.
-
These bars were Yummy!! I took the advice of others and doubled the oat mixture-this made enough for me to use a 9×13 pan. I used peanuts and it tasted great!! I definately will be making again!
-
These are wonderful! I made these for Sunday football and everybody loved them! I also made extra oat mixture and would recommend doing so. I will definitely be making these again and again and again….
-
I used an 8 x 8 inch glass baking dish. Also, I used real butter & increased the final segment of baking by 6 mins. The bars turned out nice & golden brown and absolutely perfect! Be sure to let the bars cool completely before cutting. This is a keeper!
-
Good!~
-
I used an 8×8 pan, which makes for a much nicer bar. These were excellent, everyone loved them. I used pecans instead of walnuts. Very good!
-
I did a trial run of baking these before I make them for my kids Teachers Holiday Cookie Party.I made this in a 9×9 pan and added about a 1/2 cup more oats. It was perfect! I also forgot to buy the heavy cream so I used regular milk and it was fine. My husband and kids gave it 2 thumbs up. I will find out next week if it passes the Teachers test. This is one I will keep in my recipe file. Thanks!
-
These are DELICIOUS. The only reason I’m giving the recipe 4 instead of 5 stars is that it really does need to be made in an 8×8 pan; 9×13 is way too big. So glad I read the other reviews first!! I used a little more than half of the oat mixture on the bottom of the pan, and I also added 6 minutes to the second baking segment (18 minutes total), so that the caramel was beginning to bubble up around the edges. I also left out the nuts, since I don’t like them and didn’t know if anyone was allergic. I made these for my company’s holiday cookie exchange, and I’ve gotten rave reviews!
-
This was SO GOOD… I will definitely make this again! I LOVE oatmeal so I doubled the bottom crust and top and made the bars pretty thick… I also used the cholocale caramel swirl chips and doubled the nuts…. my coworkers LOVED this recipe. Thank you
-
These are delicious! The only reason I didn’t give 5 stars is because it calls for too much butter. I made them again and only used 1/2 a cup of melted butter and just less than a 1/4 cup of milk to make up the difference. It was much less greasy and just as much flavor.
-
Crumble the ingredients over the top of the caramel layer?! – really??? Mine was rather sticky and I measured exactly. Also, I unfortunately didn’t read the reviews before I began so I didn’t make the pan adjustment everyone suggested. Recipe has potential with a great mix of ingredients, but needs too much tweaking to consider it 5 star. My result turned out good, but I’m not convinced it’s the way the recipe intended.
-
Wow. Sugar overload! You get that sick to your stomach feeling after you eat one of these. Too many modifications needed to make this workable. Cut them into bars while still warm?! Uh, I don’t think so. **UPDATE: Boy, did I ever jump the gun on this one… I rated this prematurely and I’m sorry I did. After allowing these bars to sit covered overnight, they were just as described; albeit decadent, the flavor was wonderful. I would definitely make them again.
-
These where delicious. I followed other reviews about the oatmeal mixture. I doubled it and they came out wonderful.
-
Boy O Boy these are GOOD!!! I made these as part of a V’tine’s day goodie giftset. YUM-O! I ended up using flax seed flour b/c I had no all-purpose on hand. Worked out WELL (plus I felt less guilty). :p Next time I’m going to replace the chocolate w/carob. The chocolate and caramel were a bit sweet to me. Like others I doubled most ingredients, but not the nuts. I just used a bag of chocolate chunks and bag of packaged caramels.
Yummy thru and thru. These keep well in the freezer if wrapped individually in wax paper and placed in a sealed container. Wait until they have firmed a good bit before trying to cut. Makes it less messy. A good spray of oil would probably help them release a bit better. Easy recipe that I’ll make time and time again I’m sure.
-
Very gooey and hard to manage, but my staff raved!!!
-
These are so good!!! I only had an 8 x 6 glass baking dish available so I baked each layer 2 minutes longer and they came out great. I will make these often!
-
These are really good the first day and only improve with age. I have just started using heath bits instead of nuts and they taste like little candy bars. I find them easier to get out of the pan if you grease it first and don’t pour the caramel to the edge.
-
I’m a professional baker and was searching for a recipe for a die-hard caramel lover, this one was a huge Hit. These had to be shipped overseas by the way and were fresh tasting to the end.
The adjustments I made worked perfectly for me. I used one 9″ X 13″ pan and one 8″ x 8″ square pan. I tripled the oatmeal mixture. I doubled the caramel/cream mixture, adding 12 extra caramels plus 2 additional Tbls. of cream. I omitted the nuts because the person receiving them doesn’t eat nuts; instead, I added more chococate chips (dark choclate, their favorite).
I added about 8 minutes to the final baking time; the top turns a nice, golden brown when the bars are ready.
Don’t bother trying to cut these until they’re cool.
The 8″ X 8″ pan yielded 16 bars.
The 9″ X 13″ pan yielded 24 bars.Simple recipe, rich taste, great with coffee. I wrapped each one individually and they made a delightful presentation in the giftbox, very homemade appeal, buttery taste.
This one I will use again in gift assortments, very well received. -
Others LOVED them, but I just thought they were alright. I didn’t have caramels on hand so I made the chewy caramel recipe from this site and doubled this recipe–proportions were right for a 9×13 pan.
-
Yum!!! So easy and so good. I did add more chocolate chips, though, b/c I LOVE chocolate. So good! I also mixed the crust ingredients right in the 9×13, and then I took out 1/2 for the topping. That worked just fine.
-
Excellent recipe. These are very rich but also very good! Thanks for sharing.
-
Took others advice and cut the butter to a cup and doubled the oat mixture. I added 1 tbl of instant french vanilla coffee to the milk before melting. I also used a 9×13 pan lined with foil and sprayed with Pam to make removing easy when cool. Quick tip(use a pizza cutter to cut bars)
-
After all of the raving, I had to make these bars. I left out the chocolate and nuts because they aren’t my favorites and I wonder if that had a big impact on how they turned out. First, I doubled the crust recipe like most of the reviews said and used a 13 x 9 pan. I wasn’t clear on how long I was supposed to bake the crust with the added ingredients. I also didn’t know if we were supposed to press the top mixture into the caramel. At any rate, the taste is pretty good (although I can barely taste the caramel and they actually taste like shortbread) but mine are so messy. They’re crumbling every where. Any ideas as to what I did wrong?
-
I love these caramel, chocolate, chewy bars and so does everyone else–they don’t last long!
-
I made these for a party and I ended up eating nearly half of them myself. They are phenomenal.
-
This recipe is great….almost gave it four stars because I can’t imagine making it without doubling the flour/oat/sugar mixture. I use one entire flour/oat/sugar recipe for the bottom crust, then follow the recipe quantities and top it all off with another round of the dry mixture. I agree that you do not need to use heavy cream with the caramels….half and half or even milk work just fine. I am asked for this recipe every time I take it somewhere…and I always give them the adjusted version. This is a big favorite in our lives.
-
Very very good!
-
this recipe is so good. i’m only twelve and i made it a million times already. i put coconut instead of walnuts, and sometimes put some peanut butter chip in their to.
-
Absolutely heavenly!!!! I used an 8×8 pan, and it fit perfectly. I can’t imagine this fitting into a 9×13! Thanks for an awesome, sinful, divine recipe!
-
Very good, very easy. The most involved step in unwrapping caramels, and the rest is simple and quick! Very yummy…especially after they have totally cooled. I made them in an 8×8 pan, which made a nice, thick bar. Seems like a 13×9 pan would make them much too thin. I added about a half cup of coconut to the crumble mixture – excellent!! I’ve already made them again. They disappear VERY quickly!
-
This was wonderful! I had trouble filling a 9×13 pan so I used an 8×8. I used 4 whole Hershey bars instead of the semi sweet called for in the recipe which really put this over the top! I had to put it in the fridge to set up a bit. But I love this recipe and will make it again. I can’t stay away from the pan! Thank you!
-
I listened to the advise of a few of the other posts and these bars turned out wonderfully! I added another 3/4 cup of oats, reduced the brown sugar to 1/2 cup, reduced the butter to 1/2 cup (1 stick) and added 1/4 cup milk to make up for the difference. This made the batter a nice consistency and allowed me to spread it easily into a 9×9 pie pan (it’s all I had available). Other reviews said the bars were too sweet and I think reducing the sugar helped. They are still very sweet and decadent! Also, instead of 1/2 cup of chocolate chips I chopped up a 3 oz dark chocolate Scharffen Berger bar. As others suggested, I refrigerated it first and then cut it into 1 inch cubes too so we can eat a little at a time without feeling too guilty!
-
These were sooo good. We had an event at our store and we got some food trays and I made these. These were by far the most thing gone. We wouldn’t have had any left over but we grabbed some for ourselves before they were all gone. Super Yummy!
-
Excellent- I followed the exact suggestions made by the professional baker on April 16, 2007. Perfect changes. Making 1 9×13 and 1 8×8 since my kids always come by to take some home. Very rich and delicious.
-
Fantastic! I doubled everything and put it in a 9 x 13″ pan. Reducing the butter a bit was not a problem. They are still rich and delicious.
-
Followed the recipe almost exactly – skipped the nuts and used a 9×9 pan that I sprayed with non-stick spray 1st – they come out of the pan prety easily, next time I’ll double the crumb topping. I also used dark chocolate – they are really rich.
-
I brought these to our church picnic, but forgot to get a piece of it my first time around. When I went back, I noticed the pan was empty! So I asked around because I wanted to know how people liked them. I got raving reviews from everybody who had a piece, or two, or three! Looking forward to making some more just for me and my husband!
-
These were very chewy and good- we ate them nonstop, and I had to run to the store to get more ingredients! Good!
-
Fantastic. I thought that there wasn’t enough oatmeal base so I added about a cup more of oatmeal and about a half stick of butter. It makes the base a bit more thick and easier to cut. I am swamped with requests for the recipe!!
-
This is my new favorite recipe! I’ve made it about 4 times in the last month. I would definitely recommend doubling the recipe for a 9×13 pan though. I reduced the butter to 1/2 cup and omitted the nuts. I even added a little cinnamon. I found that the better quality chocolate you use, the better it comes out. (I used the Gheradhelli choc chips). Everyone I made this for loved it!
-
After reading all the reviews about what to change on the oatmeal mixture for these bars I decided to double it, but only use 1 cup of butter. I used half the mixture on the bottom, but held back about 2/3 cup on the top. I had my 7 grandkids, ages 3 to 13, helping me bake for the weekend. They all thought I should make about 10 of these to take to the Labor Day Party we’re going to. In their words–these bars rock! They also talked me into baking the extra oatmeal crust mixture until it was crunchy and melting the extra caramels with a little milk, so they could have that combination on top of some vanilla ice cream. I did. It was great.
-
Great caramel bar. I did reduce the amount of butter to 1/2 cup, and used a little larger pan. Will not use a larger pan in the future without doubling the recipe.
-
This recipe was incredible. I used milk chocolate chips, semi sweet chips, AND Heath Toffee bits. I did make them in the 9×13 pan, which works well. It does make the topping a little scattered on top, but it’s OK, it just shows you the ribbons of caramel and chocolate that lie underneath…yummy! Thanks for a keeper! 🙂
-
This recipe would be five stars with modifications. I lined my pan with foil to begin – I wanted to make a 9×13 pan, so after reading some of the reviews, I doubled the oatmeal mixture (using 1 cup butter and 1/2 cup milk, instead of 1 1/2 cups butter) and used exactly 50 caramels (one Kraft Caramels bag) with seven tablespoons heavy cream. The oatmeal mixture was a little sticky, so instead of “crumbling” the remainder on top, I pressed out small pieces and laid them over the top like a puzzle. Then I baked for twenty more minutes, until golden brown. To cut them into bars, I lifted out the foil with the whole dessert and partially froze them. They cut perfectly – I can’t imagine trying to cut them warm from the oven – that would be a mess! When all was said and done, they were terrific – absolutely the best bar cookie I’ve ever had. DEFINITELY a make-again!!!
-
Very good but also very rich. I did the same as other reviews and doubled the oatmeal mixture.
-
I love this recipe. I am a huge fan of chocolate but a bigger fan of carmel and these sinful things hit the spot. They’re great for a cookie swap because a 13 x 9 pan will go very far. They are so rich that I cut them into more than 24 pieces (about the size of a bite size candy bar). Thank you for the great recipe!
-
I gave this 4 stars because it was just a little too rich for me. They were great bars though. I doubled the oatmeal mixture and it really needed it. I left out the walnuts so my son could try the bars. Over all a good bar recipe, I will make it again to take somewhere, but not to have around the house.
-
I have to agree with most- this recipe is fantastic! It was quick and easy. I didn’t find there to be too much butter- but I like buttery treats. I don’t usually melt down caramel, but make my own so it seemed like it took forever to melt them down! I took a pan to a work picnic and one to school and both pans got rave reviews.
-
This was ok. The caramel was a little too runny. I did double the oat mixture and used a whole bag of Kraft caramels, I also used 1c of mini chocolate chips.
-
These were SO good! Everyone that tried them loved them! The only thing I changed was that I used milk instead of heavy cream with the caramels, and it turned out fine, less fat too! Next time I will double the oatmeal cookie part so I have more to cover the top.
-
very disapointing ! will not make agen :[
-
These were truly awesome…I brought them into work a couple weeks ago and everyone is still talking about them and asking for the recipe. I added a little more flour & oats to the second half of the dry mixture to make it a little more crumbly for the top, but otherwise, I wouldn’t change a thing.
-
Good, but it is a lot of work unwrapping the caramels. Would make again – people love them!
-
These are SO AWESOME!!! I absolutely love them! I do agree with other reviewers said about it not being enough for a 9 x 13 pan. I put it into an 8×8 and it was perfect. When I wanted a 9×13, I doubled it.
-
These are great. Wish I would’ve read the reviews before I made them, because I was confused as to how half of the oatmeal mix was suppose to fit in a 13×9 pan. Next time I’ll try an 8×8 pan, less butter, and more caramel. I use about a cup of choc. chips too! 🙂
-
Came out great. I added more caramel, which made it slightly difficult to cut. Use an 8×8 pan. Everyone loved them.
-
Delicious and chewy! Everything you imagine in a caramel bar. I doubled the recipe and used a 9×13 inch baking pan. When bars are warm, fresh out of the oven, it is almost as if they aren?t completely cooked. But, as they cool, next day even, they become this moist, chewy, cookie like bar. I can see where reviewers have suggested cutting back on the melted butter (next time I make these I will try cutting back 1/2 cup). Also used another review?pizza cutter used while warm really works well. Very yummy!!!
-
I received several compliments on these. I think they’d be better without the chocolate though. It overpowered them and made them very rich… rich in a good way though 🙂
-
Can’t get enough of these!
-
Kraft now makes a bag full of pea sized caramel bits which work great for this recipe, rather than unwrapping the squares..
-
I have made this recipe for years, exactly the same, but my baking dish calls for an 8×11 glass pan. The recipe fits it perfectly. I am amazed to see it on here. I sold Tupperware in the 70’s, one of my hostesses had this at her party, I got her recipe and have made it since that time.
-
WOW! Couldn’t stop eating them. I highly recommend using a 9×9 pan for this recipe unless you double it. The cookies are deliciously rich and they can be cut into small squares. I am making them for thanksgiving!
-
This is very very yummo! I baked it in a 8×8 pan though because there wasn’t enough mixture to spread in a 9×13 pan. Either way. Let it cool completly before trying. A put mine in the freezer because I am inpatient.:)
:max_bytes(150000):strip_icc()/7775410-maple-pecan-blondies-ddmfs-1x2-5887-172913374c4c40288aa2bac6cb89bd90.jpg)
:max_bytes(150000):strip_icc()/7570645_Cherry-Cornmeal-Crumb-Bars_Kim_2x1-47a02d6f21f64bb2a6d87ccb03167b6d.jpg)
:max_bytes(150000):strip_icc()/7564453_Almond-Oatmeal-Cookies-wtih-Black-Raspberries_Kim_2x1-97a84428f066429d9dcb9457dacbe291.jpg)
:max_bytes(150000):strip_icc()/7554374-churro-cheesecake-bars-mfs-1x2-1957-0319e6a174aa400492f8cc37102f14fe.jpg)
:max_bytes(150000):strip_icc()/7561826_Maple-Blondies_Kim_2x1-e56e67bc8928454f8abe078944efaf87.jpg)
Leave feedback about this