Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!
Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!
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.Read More
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.
Kraft now makes a bag full of pea sized caramel bits which work great for this recipe, rather than unwrapping the squares..
Great for people who like caramel. A few tips: Double the oat/sugar/butter/flour/salt/bkg soda mixture. Then it will fit in a 9x13 Don't melt butter all the way, just soften. Use about 1/2 cup of butterscotch chips instead of chocolate. Microwave the cream and caramels - cuts time. Super Easy and Super Delicious.I cut it when it was half way cooled and it was fine but don't cut right away because it will fall apart.
This recipe would be five stars with modifications. I lined my pan with foil to begin - I wanted to make a 9x13 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!!!
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 8x8 pan. They turned out terrible in the 9x13 and absolutely perfect in the 8x8. 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 8x8. I am so very happy to have this recipe Jordanna, nice of you to share.
I have made this recipe for years, exactly the same, but my baking dish calls for an 8x11 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.
Delicious and chewy! Everything you imagine in a caramel bar. I doubled the recipe and used a 9x13 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!!!
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.
I did a trial run of baking these before I make them for my kids Teachers Holiday Cookie Party.I made this in a 9x9 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!
I actuall think it would not work as written. Thanks for all the advice. However it is one of the best bars we've made after doubling the flour, oats, baking soda and salt and using 1 c. meled butter. We put 3/4 of that mixture in a 9x13 pan that was lined w/ tin foil and sprayed w/ cooking spray. We melted a whole 14 oz bag of caramels (50 pieces) with 7 T of milk (to save a little on fat content). We used pecans vs. walnuts. Made this way they were delicious!!! We put in the fridge and cut after they cooled for about an hour. Someone should re-write this recipe the way it actually works and call it something else. Thanks to all for their comments so ours turned out great on the 1st try!
These are really good and rich! I found the Kraft brand caramel bits, which worked great and used milk instead of cream. I weighed 32 regular caramel squares and found that they weigh 8 ounces. So I used 8 ounces of caramel bits (~1 1/4 cups).
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.
I LOVE these! Perfect brown sugar/oat crust and goey caramel. I think they actually get softer after a day or two. So easy, so good! Take the advice of other reviewers and double the flour/oat mixture, but not the caramel mixture (I used one bag of caramels and 7tbls cream). Lining the pan with foil is important, otherwise the caramel will stick pretty stubbornly. Plus, it makes it so much easier to cut! But WAIT until they've cooled before you pull the whole thing out of the pan. I also reccomend using 3/4 of the mixture for the bottom layer and the remainder for the top, just because the bottom layer will get baked longer and that way it won't get too crunchy. Be sure to press the top layer together a bit so forms one layer. I baked the bottom for 12 min and the top for 15. I've made these once with chocolate chips and once without. I prefer without (and I never use the nuts).
Took these to a work potluck and was asked for the recipe many times. Very simple recipe to follow. Used caramel ice cream topping in place of caramels. Next time I will add more chocolate. Good recipe will make many times!
I've died and gone to heaven!! Here's an easy way to deal with all those changes/suggestions. Change the yield to 36 servings and change the quantities - basically 1-1/2 the recipe. Then I just used a 14 oz bag of caramels, only one cup of butter (should I really say "only") and added more choc. chips, just eyed it as I sprinkled on, and used pecan instead of walnuts - just a personal preference. Anyways - worked well for me. There is no way the original recipe would fill a 9x13 pan without the crusts being so thin. Enjoy - these are sooooo good.
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.
Oh, yeah. Yum. Ooey-gooey, crunchy-chewy. It's gotta be healthy with all those oats, right? And, all that protein in the nuts? Well, there, I've justified this wonderful little snack for you so you can make these fabulous bars. As others suggested, I doubled EVERYTHING except the carmel - I will use the whole bag next time though. I used a professional 10"x10" pan and baked the base for 15 minutes and the bars for 18 minutes. They were perfect. I cut them when cooled. I actually made two batches at the same time and made one with pecans/chocolate chips and the other with walnuts/no chocolate chips. You should try this recipe if you need a ooey-gooey-chewy-crispy-crunchy fix. I really wouldn't decrease the butter as others suggested - come on, it holds the oats and nuts together! :)
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.
I love caramel and after I read this recipe I just had to try it. I tweaked it a little bit, though and it turned out fine. I used a 9 x 13 inch pan and I doubled the entire recipe. I used milk chocolate chips and walnuts, but I used pecans in half of the pan and I think I like the pecans better. Pecans go well with caramel and chocolate, just like turtles candy. I added 2 teaspoons of vanilla to the melted butter and poured it over the flour mixture. I took a pan to my job and they were a huge hit. Remember to spray the pan with a little Pam and they'll come out a little easier. Let the bars cool before cutting them.
Too sweet. Way to much butter way too rich.
I have revised this recipe based on the numerous posts--search "Caramel Bars Revised". These are absolutely wonderful with all the changes suggested!
This recipe was incredible. I used milk chocolate chips, semi sweet chips, AND Heath Toffee bits. I did make them in the 9x13 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 is one of the best Caramel Bar recipes I have made. These are simply delicious and easy to make. I would suggest not spreading the caramel mixture clear to the edge of the pan, as it bubbles over the crust and becomes a bit harder. I had to trim about 1" of the outside crust, where the caramel was tough.
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.
This recipe earned 5 stars for taste and appearance but there is no way it will fit in a 9x13 pan unless the dough ingredients are doubled. I made this recipe in a 11x7 brownie pan and the thickness was just right.
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 8x8 pan; 9x13 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!
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.
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 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!
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 8x8 and it was perfect. When I wanted a 9x13, I doubled it.
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 9x11 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!!!
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 go with the recommendation of doubling the dry ingredients for the top and bottom with only 1 cup of melted butter. I use 1 cup of mini chocolate chips and 1 cup chopped walnuts with a 14 oz bag of wrapped caramels melted with 7 tbspns of heavy cream all baked in a 9x13 foil lined glass pan. So so delicious!!! Thank you Jordanna for this awesome combo!
Excellent- I followed the exact suggestions made by the professional baker on April 16, 2007. Perfect changes. Making 1 9x13 and 1 8x8 since my kids always come by to take some home. Very rich and delicious.
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.
I used an 8x8 pan, which makes for a much nicer bar. These were excellent, everyone loved them. I used pecans instead of walnuts. Very good!
5 stars for the taste. However, I wish I had read the reviews more thoroughly. I would have reduced the butter to 1/2 cup and doubled the oatmeal mixture because otherwise the proportion of caramel is too much and they come out too soft. Used 9x9 glass dish with no problem. Don't know why they suggest to cut while hot. Much easier to do this after they cool. In fact, I kept thinking they weren't done because they were so gooey in the middle - I finally figured out this was just the caramel that needed to be cooled and set.
The first time I made this I screwed it up, but I made it again and the portions are right, for an 8x8 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 8x8) unless the recipe is altered. I left out the nuts - it tastes just as good!
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 are so sinful! I made mine in a 9x13 before I read others reviews about making it in a smaller pan and I'm glad I did. I did have to use more than 1/2 the oat mixture for the bottom, more like 2/3. With the reserve oat mixture I added 1-2 more tablespoons of flour to make it more crumbly. My bars held together great. This one is definitely a keeper!
We made 1-1/2 times the oat mixture, which turned out perfectly in the 9x13 pan. Absolutely love it! We made a 2nd batch without the walnuts, but it wasn't nearly as good as the one with walnuts.
I doubled the crust ingredients as others suggested, I used 1 1/2 cups butter but I think I will stick to 1 cup next time, other than that I followed the recipe as written and it was Fabulous!!!! I will definitely make this again.
I've had people tell me these are the best bars of any kind that they've ever had, and I agree! I double the recipe for a 9x13 pan and they are a perfect size and thickness. I use two bags of the already unwrapped caramel pieces (usually in the baking aisle) and those save a lot of time. Thank you for a great recipe--these are so good!!
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.
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.
So yummy! I did make some adjustments due to what I had on hand - and it turned out great! In place of heavy cream, I used 5 T. of Hazelnut-flavored coffee creamer, and it totally added to the flavor of these bars! I highly reccomend using flavored coffee creamer, like hazelnut, French vanilla, Southern Butter Pecan, Amaretto, etc. Also, I didn't have any choc. chips - but a bag of Hershey's Kisses - so I chopped some of those up and used pecans in place of the walnuts. Oh, and I only had 26 caramels and it was perfectly fine. Great recipe, Thanks!
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 9x13 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!
Sooooo good!! The bars turned out even better then I expected. To avoid running short of bottom crust I used a 8x12 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.
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!
Great for a bake sale. I skipped the chocolate chips only because I was out of them. The walnuts I substituted pecans for. I used a 7x11 inch pan and they were great.
Tasty! I found them difficult (gooey)to cut out at first so I just scored the pcs, set the pan outside for little while to harden, then brought them back in and let sit to room temperature before cutting them out.
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.
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!
I definitely give this 5 stars! I doubled the crust part and instead of melting the butter, cut it into cubes and pulsed it all in my food processor. I then put 2/3 of the mixture into the bottom of the pan and was able to sprinkle the remaining 1/3 over the top of the bars which I found to be easier and give it a crumb topping look. In a pinch, I substituted the caramel and used some thick homemade caramel sauce that I can and it worked perfectly! I tried to keep the caramel away from the outer edges and didn't have much problem with the sides sticking to the pan. Next time I will try using the caramels, I was just in a pinch and needed something to take to an activity for my children and made due with what I had. All in all, an excellent recipe that I am sure I will be making over and over again!
Excellent bar. DO double the crust/topping mixture but add some extra cooking time too!
Oh my gosh, these are great. I used about 40 caramels, just because I had them. I left out the chocolate chips and used pecans instead of walnuts. I used a 9x9 pan and it was perfect. My co-workers flipped over these!
Great recipe! My suggestion: Use caramel dip (usually next to the apples in the grocery store) instead of unwrapping and melting caramel candies with the heavy cream. It's less expensive and does not make a mess of a pan. Just microwave it in 10sec intervals until easy to spread!
I cooked these in an 8x8 pan. I left them in the oven too long because they looked to runny to me. Word from the wise: don't worry about runny because the caramel will set up as it cools. That said, my husband really liked these and wants them again some time. It's a good recipe and you can count on just about anybody liking these.
This is one of my new favorite desserts. The recipe is very good but I made several changes based on reviews I read and my personal preferences. First, I used pecans instead of walnuts and skim milk instead of heavy cream. I used a 9x13 pan, doubled the crust/crumb mixture, used more chocolate chips and pecans (just enough to make sure there would be chocolate and pecans in every bite), but did not double the caramel. To lower the calories, for the crust/crumb mixture, I used only 1/4 cup of butter, about 2 Tb of margarine, and about 3 Tb of applesauce -- yes applesauce, I wasn't sure if it was going to work, but it did. I basically added the applesauce until the mixture was wet enough to be pressed into the pan. The result was a non-greasy, chocolatey, gooey caramel bar. DELICIOUS! Next time I will add a bit of vanilla to the caramel mixture, since it seemed like it could use a bit more flavor.
These are good. A nice chewy bar cookie. I, like others, doubled the crust. I ended up not using 1/4 of the doubled mixture, but that's just me. I also used one 14 oz. package of caramels (I really like caramel) instead of 32. It was somewhere around 50+ caramels. I also didn't use double the amount of butter. I ended up using 1 cup in total instead of 1 1/2 cups. That again may be a personal preference but I didn't want the base to get too greasy. All in all, I didn't change the recipe (just used more of it) and they turned out great. If you were to make as directed, I would opt for an 8x8 pan instead of a 9x13 to make sure you have enough base. I will definitely make again. Quick and easy.
WOW! these are great bars. Very addicting, I made mine in a 9x9 pan and they were not too thick, don't know how they would be in a 9x13. Will try these again!
I made this for my flatmates last night and they loved it!! I made mine in a 9x13 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!!!!
These are amazing! My second batch is baking in the oven right now. All I had was a 9x9 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!!!
My sister is in the Air Force and currently deployed in Iraq. I made a double batch of these and sent them to her and her crew, she said they were a HUGE hit and were all gobbled up within 10 minutes of arriving there. I quadrupled the crumble mixture, and doubled the caramel, nut, chocolate filling, and divided in two 9x13 baking dishes. (made MANY bars) I cut into squares, individually wrapped each square in plastic wrap, and placed the wrapped bars in tupperware containers before packing. These took 7 days to arrive in Iraq and my sister said they were still amazing.
These are awesome! Pretty easy to make too. I took them to a church dinner, and 4 people asked me for the recipe before I left. My husband doesn't like caramel (crazy!), so if I make these just for us, I eat the whole pan...and savor every bite. Thanks for a GREAT recipe!
These where delicious. I followed other reviews about the oatmeal mixture. I doubled it and they came out wonderful.
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 made these for a party and I ended up eating nearly half of them myself. They are phenomenal.
These bars were Yummy!! I took the advice of others and doubled the oat mixture-this made enough for me to use a 9x13 pan. I used peanuts and it tasted great!! I definately will be making again!
These have potential, but I think they need a little work. Tasty and rich, but the bottoms were greasy from so much butter. I thought the caramel flavor was lost in the chocolate. Next time, I would lessen the butter, leave out the chocolate and probably add a bit more nuts. Also, I would use a smaller pan to get thicker bars.
This was wonderful! I had trouble filling a 9x13 pan so I used an 8x8. 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!
GREAT recipe!!! I took these to work and they were a huge hit. I did double the oatmeal portion because there was no way it was going to fit (saw this in the reviews after also) in a 9x13 pan, next time I'd do 11/2 as a double batch was too much. Thanks for the recipe.
Holy molly these were amazing...........too good (I ate the whole pan.) I followed the recipe as stated but used an 8x8 pan instead of the 9 x 13. Thanks for sharing.
I followed Chef Joy's advise and doubled the oat mixture but used 1c butter plus 2T so the dough would not be dry and crumbly. It worked very well. I used 3/4's of the mixture for the crust and the remaining 1/4 for the crumb topping. Again following others advice I did not double the filling and was pleased with the results. I also used CookinginFL's advice and used a hazelnut coffee creamer in place of the cream. It added a very nice subtle taste to the bar. Baked in a 9x13 pan I cooked the bottom crust 15 min. added the filling and topping and baked another 18 min.
Based on reviews from others, I doubled the oats, flour and baking soda. I increased the brown sugar to 1 cup (thought doubling that would be too sweet). I stuck with the 3/4 cup of butter as the recipe says. I found that this made for too much crust which overpowered the caramel, chocolate, walnut mixture (I made this "fillling" as recipe states). Next time I will make 1.5 of the recipe for the "crust" and use the whole bag of the caramels (50 caramels), and possibly reduce the amount of chocolate chips as I also found those to be a bit overpowering. Also, I used half whole wheat flour. DEFINITELY bake in a foil lined pan and DO NOT attempt to cut until cooled.
Interesting dessert. Cook this in a 8X8 pan. I used a 1/2 cup of chopped cashews instead of walnuts. I also mixed the cashews and the morsels in a bag before adding it to the oatmeal crust. I'm not sure if I would add nuts again; you can barely taste them in the bar.
Use all the other reviews about less butter & double the crust. I noticed some people said they didn't Like the chocolate being overbearing. USE THE CARAMEL SWIRL CHIPS. THESE ARE MAGNIFICENT !!!!!! You can NEVER have too much caramel.
These were yummy! I took the advice of some other reviewers, and doubled all of the dry ingredients, and used 1 cup of butter. I also used 1 cup of chocolate chips and 1 cup of walnuts instead of a1/2 cup each. I will make them again. I bet they will be awesome straight from the fridge or freezer!
This was excellent, but don't let the 5 stars fool you, I definitely had to make some changes. I should have initially listened to my conscience and left out the semi-sweet chocolate morsels. As other reviewers have said, the chocolate takes away from the caramel. I used milk chocolate morsels, and just spread them lightly over the "crust". Secondly, you must double or even triple the oat/flour mix. Seriously, double/triple the entire thing, because if you want to get the results like the photos, you need a lot more mixture. The taste was great though. Addictive.
Very good! I actually used "butter" as the recipe called for too. Did half to double dry ingrients
More caramel and chips. Wasn't THRILLED w/ the oat mixture, but was ok. These taste best warm.
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?
These truly do live up to all the fuss AFTER the recipe is modified a bit: As written there isn't enough oat mixture for both layers so DEFINITELY double it, but the butter is a little excessive so when I double the oat mixture I only use 1 cup of butter. Also I use the whole 14 oz. bag of Kraft caramels (which is a little more than the 32 individual caramels called for). I've used milk when I didn't have heavy cream and I've used rolled oats and quick oats and I've never noticed a difference. I recommend adding in salted peanuts instead of the walnuts, the saltiness cuts down on the sweetness (and these ARE super sweet). I get SO many compliments on these and everyone asks me to make them again and again. They are VERY rich, a small square will do you :)
These were really really tasty without being wayyy too sweet...perfect for a sweet tooth. Since I saw this bar was hard to keep together, I made 1.5 times the crumb recipe, and used the half recipe for the crumb topping, using all of the original amount for the bottom of the pan. I also melted a little extra caramel to cover to the sides. It also helped to spray the sides of the pan with cooking spray to keep the caramel from sticking afterwards. Also, you can score the bars while still warm, but wait to cut them until they have cooled completely, to avoid a gooey mess. I ran a knife under hot water and cleaned off any gunk after each cut, and that seemed to help out a LOT. Great recipe! I'll be making this again!
Wow, these are incredible! I doubled the oatmeal mixture but everything else was as written. SO good!!
Wonderful recipe! Sounds difficult but is really easy. Did follow others suggestions to double dry ingredients & used foil to line the pan! Oh YUM!
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!
Loved these! I used a 9x9 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 9x13 I think you'll have a difficult time spreading the crust across the bottom.
Very good! But as written - it really should go into an 8x8 or 9x9 pan - not a 13x9. If you want to use the larger size pan, do as others suggest and double to base ingredients (1 cup butter is enough). There wasn't enough for the topping if you don't. The flavors are wonderful together!
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 9x13 pan lined with foil and sprayed with Pam to make removing easy when cool. Quick tip(use a pizza cutter to cut bars)
I followed the recipe exactly and initially thought that bars would be way to thin. However, they are knock-your-socks-off rich so thinness is not a problem. I made a batch and sent to work with my hubby. Five women (on diets!) at the entire batch! I got several requests for the recipe. These are wonderful and I will definitely be making them again!
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.
These are super yummy and super rich. I, too, doubled the 'crumble' and it was awesome!
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.
Amazing! These are SOOO good warm and even better the next day. I also doubled the oatmeal mixture, used a 9x13 and used about 40 caramels...received rave reviews! Will definitely be adding to my recipe box.
Oh, My Yummy Goodness! These bars are delicious and a must try. I didn't have heavy cream and used 4 tablespoons of milk instead and I drizzled some semi-sweet chocolate chips on top.
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.
Wonderful. I always make a 12x18 size pan of these, because they go so fast. Followed alot of the suggested changes. I increase the oat mixture by 3 times, reducing the butter to 1/2 cup (for a total of 1 1/2 c.) Keep the chocolate chips at 1/2 c, and chop them up. Double the caramel mixture and sprinkle it with kosher salt before putting the remaining oatmeal mixture on top. Salted Caramel Oatmeal bars. Soooo good
I made these with high expectations based on all the wonderful reviews but they just weren't all that great. They weren't bad but I probably wouldn't make them again. I found them to be too gooey and the caramel flavor was just so-so.