This is a very good cookie bar recipe. Adults and children seem to like it equally well..... Good as written, but a couple of clarifications on the recipe to make this better: First, the crust turns out better if the butter is softened to the point of melting, but hasn't actually turned to liquid. Second: Press down on the bottom filling lightly; DO NOT tap down hard as you won't be able to get it out of the pan. Third: You must use quick oates NOT rolled oats on this recipe. Helpful hints ~ First: For a change of pace, try half butterscotch and half chocolate chips or 1/2 caramel and 1/2 butterscotch topping for variety. Second: Slightly chill the carmelitas after they have finished baking. This helps the cooke bar "set-up". This is the one tip you don't want to forget on this recipe..... The carmelitas are great to make ahead, travel with or freeze to serve later. As my son would say: Scrumdiddlyumptios! Enjoy!
I used a recipe just like this only it was doubled for a 13x9" pan. The chocolate chips stay the same at 1 cup and 1/2 cup nuts if using. The caramel icecream topping is 1 cup - flour is the same. You cook the final product 18-22 minutes - it took 22 minutes in my oven to produce a golden brown topping. Also - a good TIP is that if you refrigerate the carmelitas 1-2 hours before cutting (this helps the filling set up) they will not be crumbly and will cut perfectly. Plus - DON'T MELT THE BUTTER in the crust ingredients - just soften the butter (unsalted) to room temp. You will get a much nicer crumb topping this way. These bars are just wonderful! Another recipe I saw for these used 3-4 chopped Granny Smith apples mixed with 1 tsp. cinnamon for the "filling" instead of the choc.chips/nuts - I'll bet that would be fantastic too. I'm going to try that combination next.
Fantastic cookies! My son is allergic to nuts so I left out the pecans and made up for it with a bit more oats and chocolate chips. I also add 1 tsp of pure vanilla to the "crust" mixture. After making this several times I've found the butter is the key to cookie consistency. If you melt the butter and add it when it's still warm the crust will be more cookie-like (think Toll House cookies on top and bottom. If however you just soften the butter and add it at room temperature they are more like bar cookies with a distinct crust chocolate chip & caramel layer and a crumbly topping. In addition putting them in the fridge for an hour or so before cutting improves them even more. These last about 2 days in our house and require at least a gallon of milk to be on hand.:)
Would have given it 5 stars because these are very very good however I used all the same ingredients and measurements but my cooking time the second time was more like 30-40 minutes NOT 15!! Also many reviewers have used almost double the melted butter...I believe you must be using ROLLED oats insted of QUICK outs which are different. That is way too much butter for something going into a 9x9 pan!
These are incredible. I was at a bakery and they were giving samples of carmel oatmeal bars and I never thought I'd like them but they were fantastic. I looked on here for a recipe and these were even better than the bakery ones!
I doubled the recipe but kept the amount of chocolate chips to 1 cup. I used an electric knife to ensure smooth and sharp edges (SEE MY PHOTO) since it was a bit difficult to cut without crumbling. Be mindful of the serving amount. I can't see how a 9 x 9 pan can serve 36 people. I just doubled the recipe and it was "inhaled" my only 6 people. Thank you for the recipe!!
So yummy! I didn't have any carmel so I used peanut butter (melted a bit in microwave) instead. Everyone loved it - my kids too.
Oh my GOD. Unbelievable. If you're making these plan ahead: run an extra 20 minutes or whatever you do to make up for cookies like these cuz there will be ZERO self control.
Fabulous! I made these for tailgating and they travelled very well and received rave reviews. People were fighting over them. They have the perfect amount of sweetness although the amount of butter could probably be reduced. I was concerned at first because after 15 minutes of baking the batter still looked runny in the middle. I think I ended up baking them for 30 minutes or more and they still had a soupy consistency. But after they cooled they firmed up - whew!!
Tsk, Tsk, delicious recipe, but except for the amount of chocolate chips, this is a copy of a winning recipe submitted by Pilsbury Cookoff winner Erlyce Larson, 1967. 1 star for not giving credit where it is due.
