Reviewed: Oct. 30, 2008

Good, but not great. The cooking time was doubled to help make these bars firm. The taste is similar to seven layer bars I make during the holidays which are a lot less work and taste better.

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JENNHARJE

Cooking Level: Beginning

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Reviewed: Oct. 29, 2008

Just finished making these, and if you're a stickler for expecting the same results such as those provided in the recipe, do know the following: 1) Not sure of the assessment of the texture of the first mixture before it goes in - it's not "crumbly" but is of a sticky consistency. 2) not sure what, in step #3, the line stating "you will need to break it into small pieces to cover" is trying to convey. You're drizzling the caramel mix over the bar form --there's no "breaking" that needs to take place. Just spoon it over and smooth it out. I have no doubt these will be very yummy but just wanted to clarify some of the expectations set in the original recipe text.

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pegpaw

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Reviewed: Oct. 29, 2008

These were so yummy! It was a bit too sweet for me, but all my coworkers seemed to like it! The texture was awesome. Crispy topping, crunchy walnut and sweet carmel and chocolate. Mmmm! I think these were a bit less overwhelming when they've completely cooled, than when they were still warm. YUM!

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Dubs

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Reviewed: Oct. 29, 2008

These were wonderful. I made a double batch (9x13) to take to a pot luck at my sister's(using the modified filling amounts found in comments here) and it is a good thing too as they were gobbled up (or squirreled away for later consumption by everyone). I was glad I had a third of the batch left at home. Cutting them into 1/2" by 3" bars seemed to be just the right size. I will definitely be making more of these, and experimenting with the fillings. =)

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ziprose

Cooking Level: Expert

Home Town: Miami Beach, Florida, USA

Living In: Helena, Montana, USA

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Reviewed: Oct. 29, 2008

These are really fantastic. I had to use a smaller pan than the recipe called for, so they came out a little thicker and I had to add about 10 minutes onto the baking time. These seem to "ripen" with time, as they taste richer and more complex after a few days compared to when they're fresh. I usually use the original recipe first to test it before I start modifying things (unless other reviewers report a common problem and what changes they make to fix it), so the recipe as is is -awesome-. Next time I'll be trying chopped up dark/white chocolate and almonds.

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TYRANT1100

Cooking Level: Expert

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Reviewed: Oct. 29, 2008

I used regular flavored instant oatmeal, and 1.25 sticks of softened (not melted) butter, and I baked it for about 20 mins, and it came out PERFECTLY. Right after I took it out of the oven the middle was still a little mushy, but I did let it cool before we cut into it, and the middle had firmed up very nicely. This recipe is FANTASTIC!

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melomom

Cooking Level: Beginning

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 27, 2008

This gets 5 stars at our house. I doubled the recipe and ended up baking it in a 19x13 for about 20 minutes. This was great with a glass of milk:) Will be making these again and again.

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Joyce

Cooking Level: Expert

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Reviewed: Oct. 27, 2008

It was super good. I just made a mistake by not measuring the butter. I think I made more. It still turned out really super good!

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aisha

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

These are better the next day. The bottom got a little mushy/gewy but all in all they were very good. Different. Kinda like an oatmeal cookie with chocolate in the middle. I did not taste the carmel at all.

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wendy31179

Cooking Level: Intermediate

Home Town: Grand Prairie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 27, 2008

This came out fantastic-I can see where there is alot of room to experiment with this recipe too by using different chips, filling, etc...I used regular semi-sweet choclate chips but next time I might try white chocolate chips. very very good...

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sueasinsue

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Reviewed: Oct. 26, 2008

A little too sugary-sweet for my taste, but they still disappered. I toasted the nuts in the oven while the bottom layer was baking. Have a big glass of milk or coffee close by!

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toothpkr97

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Byron, Illinois, USA

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Reviewed: Oct. 26, 2008

Following other reviewers' advice, I used softened butter. Also, instead of using store bought caramel topping, I used the Butterscotch Ice Cream Topping from this web site. It's simple to make (I made it at the same time I made the crust) and it was much better than anything you could buy. Chilling helped it cup up nicely and was it ever good! We'll be making this again.

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Mommyof7

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Reviewed: Oct. 26, 2008

So delicious! I only had one stick of butter in the house, but they came out great. I thought they were so good while still warm, but they're even better the next day! Mmmmm....

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Food Eater

Cooking Level: Intermediate

Home Town: Oceanside, New York, USA

Living In: Kingston, New York, USA

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Reviewed: Oct. 26, 2008

After reading the reviews, I had to try them. They are great! I ate the first one out of the pan with a spoon while still hot (how good can THAT be!), the next ones in my lunch bag (crumbly but good) and the rest of them after sitting out on the counter. (Again, crumbly, but SO worth it). Followed the recipe as written, except did not measure the carmel or mix it with flour, just squeezed it out on the dough right from the bottle. Too much butter? Not that I could see. I didn't have to "blot" my crust after taking out from the first baking. A delicious, rich, satisfying cookie. Thanks Sharon M for sharing!

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Sistercat

Cooking Level: Expert

Home Town: Randolph, New York, USA

Living In: Wellsboro, Pennsylvania, USA

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Reviewed: Oct. 26, 2008

this is a recipe i wish i could give TEN stars to!!! i made this for a ladies meeting i attended yesterday. RAVE REVIEWS all the way around. i don't like to make a recipe i have never tried before and take it somewhere. but this one sounded so good, i had to try it!! it was awesome. all the middle "gooey" stuff was AWESOME!!! will definitely be making it again (and again and again)!! could possibly cut back a bit on the butter....but then again, i don't want to mess with something that is sooooooo great!! lol

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jojo0614

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Reviewed: Oct. 25, 2008

This is my first rating and I have to rate it because these were very very yummy. I ate them warm and they were gooey. They did take about 35 min instead of the 15. I changed nothing in the reciepe and added the butter warm and used normal quaker oats.

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alyssaco

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Reviewed: Oct. 25, 2008

These are very tasty cookies. I followed the recipe except that I omitted the nuts, cut the butter to 1/2 cup, and increased the second cooking time to about 24 minutes. My husband and I wanted to eat them soon after I took them out of the oven, but they were still extremely gooey, so we used plates and forks. I think that's the best way to eat them! Just call it pie instead of cookies. The second day, they had firmed up (although they still had a gooey layer in the middle), but we didn't think they were quite as good as when they were fresh from the oven. They're very crumbly even after they set, so the plate is still necessary unless you eat outdoors (but I didn't try refrigerating as some reviewers suggested).

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Oct. 25, 2008

This is definitely one that I will make again!! Turned out great!

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Lil'Chef

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Reviewed: Oct. 24, 2008

These were delicious, but I might have added less butter to the recipe had I realized how soft the crust and topping would be. I think next time I'll try adding the butter when it's still firm and cutting it in. Also, I used PB instead of the caramel topping since I didn't have any and the bars were good. But I'd note that if you're adding peanut butter to make sure to add the 3 T. of flour to it the same as you would if adding the caramel. Very good cookie--if pretty rich.

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Lisa

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

We love these! A family favorite for many years! They are our traditional first day of school "after school treat" - and this year our youngest of four is a senior!! We double (except this year!)and find they're best kept in the refrigerator - though they're not around for long!! Sinfully sweet and wonderful!

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Denise

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