Reviewed: Jan. 10, 2012

The BEST carmelita recipe on here! I have made several others, but they don't compare to this one! The only thing I do differently is to use 2 jars of Smucker's caramel ice cream topping instead of the individually wrapped caramels and milk. Oh, and for personal preference, I use pecans instead of walnuts. I press the bottom lightly into the pan, bake for 10 minutes, then add nuts, chocolate and caramel. Then sprinkle on the topping and smush down as hard as possible without oozing the caramel through. After baking for 25 minutes, they come out perfect and not at all crumbly! PERFECTION! And if you mix all the oatmeal/flour/sugar/butter in a gallon sized zipper bag and then bake in a disposable foil pan, you don't have a single dish to do afterwards!!!!

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Reviewer:

Lacey

Reviewed: Dec. 3, 2011

I let these cool over night to avoid the excessive crumbling/mushiness others complained about. Just cut into them this morning and the bottom layer is nice and firm. I used 3 -4 Tblspns of 1% milk as I found out last minute that my evaporated milk had spoiled. I think they'll be a hit!

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Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Feb. 6, 2011

Very Good, VERY crumbly! Next time I make these I will try using softened butter instead of melted (read in another recipe that this helps with the crumbling). I'll also add a tsp of vanilla to the oat batter.

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Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 26, 2011

Rich and gooey! Definitely wait until these are completely cooled to cut- and even then, they're pretty crumbly.

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Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Jan. 23, 2011

These are very good! A lot like the carmelitas I remember my college dorm serving and I've been making this recipe for years. I find that it's easiest to put 2/3 of the oatmeal mixture on the bottom and 1/3 sprinkled on top. I also pour the caramel on first, then sprinkle the chocolate chips on top of the caramel. Really great tasting, but a little crumbly!

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jan. 9, 2011

These are very dense, thick, and rich! Everyone at our lunch enjoyed them. I didn't change a thing.

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Reviewer:

Blessed

Reviewed: Nov. 29, 2010

Amazing. I can see why waiting for the bars to cool before cutting would be helpful, but there is no way I can wait that long to have the first piece. Only change I made was to leave out the walnuts. Oh and I used one stick of butter and one of margarine.

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Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Aug. 14, 2010

OK, but quite crumbly overall.

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Reviewer:

Casey V

Cooking Level: Intermediate

Reviewed: Mar. 23, 2010

These are very good. With a cup of butter, they are obviously quite rich, but seriously good. I snuck in some wheat germ to the crumble part, and it makes me feel better about eating them! Thanks for a great recipe.

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Reviewer:

cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

Reviewed: Jan. 5, 2010

Four stars, because the recipe is a little off, but they taste SO good when done! I say it's off, because you are supposed to use half the topping on the bottom, and half on top. Well, there is not enough to go on the top and bottom; only the bottom. I ended up having to make another 1/2 topping recipe so I could have that top latyer. It was annoying, and I used SO much butter!! But they are SO good, I only deducted one star for that. I cut back on the sugar too. Maybe this recipe would work in an 8x8 pan?

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