Granny Mabel's Best Bar Cookies Recipe -
Granny Mabel's Best Bar Cookies Recipe
  • READY IN 50 mins

Granny Mabel's Best Bar Cookies

Recipe by  

"Amazing bar cookies with oatmeal, chocolate chips and caramel ice cream topping all layered to create THE BEST Bar cookie around."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.
  3. Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.
  4. Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2007

I just realized I've never rated this, although I've made at least 50 batches! These are so wonderful, I found them on this site after tasting the same recipe at a popular sandwich chain, called "Sheila's Dream Bars" there. This is the exact same recipe, and it is buttery, but wonderful. You can omit 1 stick of butter without impacting the recipe too much if needed, I also often cut back on the sugar just 3-4 tblsp or so since the filling is so sweet. It definitely helps to refrigerate the dough for the top layer before adding and try to smoosh it flat and piece together as much as possible. And definitely keep the filling at least half an inch from the edges, I also press the dough down all around the edges to keep the caramel from leaking to the edge and burning. I have also started making different variations of these bars with different fillings - strawberry preserves and cheesecake filling, leftover apple pie filling and pecans, leftover bananas foster filling...all wonderful. They look nice when you wrap them in plastic wrap in squares and are very easy to make - thanks so much for ending my search!!

Most Helpful Critical Review
Feb 01, 2004

These were way too buttery. Even after they cooled off the butter was all over everyones hands and plates. Very greasy. I put them in the fridge and they were a little better after that. If I make them again I will definitely use less butter.

Oct 30, 2004

Yummy yummy! I went with the suggestion of using 3/4 cup granulated sugar & 3/4 cup brown sugar. You could cut down butter, but I found that by baking an additional 10-15 minutes it allowed the gooey topping to become more golden and crunchy. I used dulce de leche & it was just marvelous!

Jun 03, 2004

These are probably the best cookies/bars I've ever had or made. I have had a ton of people request them at my work and I've had to give the recipe to like ten people. The only changes I made were to: change the sugar to 3/4 c. sugar and 3/4 c. brown sugar, and add a tsp of vanilla to the melted butter. I also use 3/4 cup of caramel because I couldn't find the right size jar (also, I bake 15 and 15 because my oven is finiky).

Dec 14, 2010

I can't believe these don't have more reviews! They are the best cookie bars EVER, and very easy to make. One tip: Do NOT (I repeat: DO NOT) cut back on the butter. Your crust will be dry and won't stick together, and they won't be as good. What's the point anyway? I don't get these people who cut down on butter to make something "healthier." Whether you use 1 c. or 1 1/2 c. butter doesn't much matter, since it's still butter and still fattening. Have a little piece and enjoy. :) I made the recipe as written, adding 1 t. vanilla to the melted butter for more flavor. I also had to cook my crust a little longer (about 12 minutes) to get it golden brown. These bars were crunchy, a little salty, and sweet - seriously the best cookie bar. The chocolate and caramel blended together, and the taste is addicting. The whole pan disappeared in minutes at the office.

Sep 28, 2004

I accidentally used 1 1/2 sticks of butter instead of 1 1/2 cups, and it was still quite buttery. Turned out great.

Feb 08, 2010

I make this over and over again bc I am ASKED to make it over and over again!!! (And bc I love it too!) These are amazing and there is no egg involved! I do make a change to the recipe and I use peanut butter AND chocolate chips, and instead of caramel I make peanut butter glaze that I put in the middle as well as on top. It is really simple-2 TBSP peanut butter, confectioner's sugar and milk until it is a drizzly consistency. YUM!!

May 15, 2003

Fast, easy & delicious! I'll make them again & won't change a thing.


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  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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