Reviewed: Nov. 17, 2009

Excellent bar. DO double the crust/topping mixture but add some extra cooking time too!

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KELLY82

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Reviewed: Nov. 16, 2009

I doubled the crust as well and these were amazing! Everyone raved!

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Rebeccam

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Reviewed: Nov. 14, 2009

OMG!!! I made these for a party but can't stop eating them! I am going to have to make another batch haha. So so good and very easy to make. I put a layer of foil down like others suggested they just came right out. This recipe is my new favorite!

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steph

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Reviewed: Nov. 1, 2009

We just made these for our Halloween party and they were a huge hit. Everyone loved them and they were gone in a flash. Really easy to make as well. I highly recommend them. Even good if you add some thinly sliced apples.

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thisgirldrea

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Reviewed: Oct. 26, 2009

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!

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heavensshadow

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 22, 2009

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!

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cooks4many

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Reviewed: Oct. 21, 2009

AMAZING...

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Stephanie

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Reviewed: Oct. 2, 2009

Awesome!! I doubled the crust. Kept everthing else the same. WOW are these great!!

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MISHME

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Reviewed: Sep. 20, 2009

These really were lovely. I too doubled the crust recipe and used 1 C of melted butter and am very glad I did. I can't really imagine having only half of that crust! I sort of lightly pressed the top crust on top of the caramel. Had to cut off the ends where the caramel seeped out and got sort of burnt/crunchy. Thank you for sharing this recipe!

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 8, 2009

omg... i made this and ran out so i had to make another batch to keep the supply going! so good!

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caitjane1

Cooking Level: Beginning

Home Town: Coronado, California, USA

Living In: Ventura, California, USA

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Reviewed: Aug. 3, 2009

Awesome. love the salty and sweet mix. I doubled the dry like most reviewers said. Used half and half instead of cream and lined the 9X13 pan with parchment. really good.

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Sarah Holmes

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Reviewed: Jul. 26, 2009

I was a little disappointed in these, they fell apart and were a gooey mess. The taste was good but I don't know if I would try these again. I do have to say that I had some the next day and they did firm up and taste much better than the night before. Maybe if I make these again I will try doubling the crust part and making them earlier in the day to allow them to get a little firmer.

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momofthreekids

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Hobe Sound, Florida, USA

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Reviewed: Jul. 24, 2009

followed the advice of others and it was a huge hit. i gave some to my sister-in-law and she told me that a friend visited her and wanted the recipe. thanks for posting a worthy treat!

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jenn

Home Town: San Francisco, California, USA

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Reviewed: Jul. 10, 2009

Amazing! I did make a few modifications. I doubled the crust mixture. I used evaporated milk for the caramels and added 1/2 cup to the crust while reducing the butter to 1/2 cup. I used oat flour too. This is great since it is allergen friendly, no eggs and I can omit nuts as needed for other family allergies. I lined my pan with foil and sprayed with non-stick. MUST let cool completely before cutting to get best results. I put it in the fridge but could not wait long enough. Edges were cold but center was warm. For the topping I placed it in the fridge while the bottom was cooking and then flattened in my hand to form small pancake like disks and placed on top, pushing it into the caramel. Excellent-already put in my permanent file!

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: May 25, 2009

These are delicious!! As stated by other members, I did double the crust mixture except for the butter, only used 1 cup. I always line my pan with foil with any bar type cookie. So much easier to cut in smaller squares! And with these, since they are soooo rich, a little goes a long way! I'll be making these VERY often. Thanks!

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MARYG

Cooking Level: Expert

Living In: Jim Thorpe, Pennsylvania, USA

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Reviewed: May 14, 2009

After doubling the crust mixture, this would be a 5 star. This recipe as is though is only a 4 star. I also used pecans instead of walnuts just because of personal preference. I'm already getting requests to make this one again. Thanks for a great recipe!

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Melissa

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Reviewed: May 12, 2009

Truly delicious, gooey, and great with unsweetened carob chips instead of chocolate (makes it less sweet, too). Happy to have followed the suggestion to increase the flour and oats to 2 cups each. What a thin and soft bottom crust- couldn't imagine how it would hold together on just 1c flour-oats each?? Also, replaced 1/4 c flour with ~3Tb ground flaxseeds for a fiber/nutritional boost, and sprinkled 1/2c coconut over the caramel. Lovely. I AM Grateful.

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iLoveMaitreya

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Reviewed: May 9, 2009

I made these last night and now half of them are gone! I used more than half of the oat mixture to cover the bottom of my 13x9 pan and I doubled the chocolate chips, but other than those changes, I made the recipe as written and they turned out really well -- nice and rich and chewy and the perfect consistency.

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CATIETOD

Cooking Level: Intermediate

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Reviewed: May 7, 2009

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).

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Erin Kate

Cooking Level: Intermediate

Home Town: Manitowoc, Wisconsin, USA

Living In: Topeka, Kansas, USA

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Reviewed: Apr. 29, 2009

UPDATE TO BELOW REVIEW: I made this in a loaf pan last night (standard size). I then refrigerated overnight. Much easier to cut and eat and still way delicious. Would probably be great also nuked for 15 seconds and served with ice cream, but the loaf pan really did it in my opinion.. now, back to my earlier review....In the words of my daughter.. OMG! much easier and yummier version of a oatmeal chocolate chip cookie with the added yummy caramel. I did use the advice of other posters: line pan with foil limit butter to 1/2 cup (one stick). I also substituted cream for the milk suggested (about a tablespoon or so) and cooked in a pie tin. It is sooooo good.. a keeper! Thank you for posting this!

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momala

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