Reviewed: Jun. 1, 2008

I used fresh, pureed cherries in place of the caramel and chocolate chips. They are delicious! Any fruit could be substituted. I also covered with a Vanilla Glaze (recipe also on this website) to add a little more sweetness and also to help keep it from crumbling as much.

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LookitsJeska

	Cooking Level: Intermediate Home Town: Nashville, Tennessee, USA
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Reviewed: Mar. 25, 2008

Wow, was this yummy! I doubled the crumb mixture to accommadate a 9x11 pan, but kept the caramel and choc chips the same. Great recipe!

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Debra

	Cooking Level: Intermediate Home Town: Rochester, New Hampshire, USA Living In: Ocala, Florida, USA
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Reviewed: Mar. 3, 2008

These are the greatest bars I have ever made. They are simple, but absolutely delicious. I've tried other bars like this, but nothing matched.

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Sara


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Reviewed: Dec. 11, 2007

The recipe I have for this is doubled and bakes in a 9x12 pan. Also, pecans are added with the chocolate chips and caramel. The caramel are melted with evaporated milk. Very rich, and very good.

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bbarnhart


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Reviewed: Oct. 10, 2006

Easy and delicious. Lots of requests for the recipe and the people at work yelled at me for breaking their diets. :D The crust seemed way too greasy with melted butter during prep, but once it's baked, it's fine. You definitely don't need to grease the bottom of the pan, but the sides are probably smart, since the caramel might stick.

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CParry


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Reviewed: Apr. 5, 2006

These are excellent! Something to make the recipe even easier is to substitute caramel sauce for the wrapped caramels (omit milk, too!). They turned out just as delicious with this change. I also double the oatmeal base as it is much better with a thicker bottom.

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kbennett


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Reviewed: Jan. 30, 2006

These are SO good!! They are very rich, but delicous. We have nick named them "Ewey Gooey Bars". Everybody loved them. Even the hubby who is not too big on sweets had seconds! Said they had great flavor.

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whatarat

	Cooking Level: Expert Home Town: Paragonah, Utah, USA Living In: Lehi, Utah, USA
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Reviewed: Nov. 26, 2005

dont over cook the carmal, I waited a little to long and it got really hard in spots.

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MCNIERNS


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Reviewed: Nov. 16, 2005

This recipe has gottn me compliment after compliment! They disappear so quickly and they are super easy to make. I would like to try doubling the oatmeal mixture like some have suggested, but haven't gotten around to it...everytime I make them I figure why mess with success. Thanks so much for a great recipe!

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SUEWALSH


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Reviewed: May 30, 2005

Yummy! Followed the directions to a T. Unwrapping all the caramels was a little time consuming but so worth it. Next time I think I will double the oat mixture since we like a little thicker bottom. Thanks Kim

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: May 18, 2005

this is nice if you're seeking a sweet caramel treat

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CLAIRTEE3

	Cooking Level: Expert Home Town: Columbia, South Carolina, USA Living In: Plainfield, Illinois, USA
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Reviewed: Nov. 17, 2004

VERY rich and sweet! I would make a bit more of the crust to balance out the sweetness of the caramel filling

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BECC1


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Reviewed: Oct. 14, 2004

This is nearly identical to one of my favorite dessert recipes. My technique is a little different, but the basic idea is the same--and really delicious! I spread about 2/3 of the oat mixture in the pan, bake for 12 minutes, then cover with the caramel and a mixture of the leftover oats and the chocolate chips before baking another 15 minutes. This gives a nice firm base to the bar, and a gooey blended top layer! Yum!

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LLIGETT


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Reviewed: Sep. 10, 2004

The taste is great, but the consistency is total mush - way more than just chewy. If I make these again, I might double the amount of the crust (oat mixture) for a more solid base. I also might soften the butter instead of melting it.

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CMOLSON


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Reviewed: Jul. 9, 2004

I made this for a 4th of July cook-out, and they were gone within a couple hours. I didn't have an 11x7 pan, so I used an 8x8 and it turned out perfect. My husband is already begging me to make this again. Simple and delicious!

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LUNULA

	Home Town: Milwaukee, Wisconsin, USA Living In: Charlotte, North Carolina, USA
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Reviewed: May 8, 2004

I brought these into work as a treat and they were gone in less than 2 hours! Someone said it was a new record. I also had requests for the recipe. I can't believe they are so easy to make! (The hardest part is peeling all of the caramels!) Thanks so much for the recipe.

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JILLIANBEE

	Cooking Level: Intermediate
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Reviewed: Jan. 15, 2004

These are totally addicting! The second time I made them, we couldn't wait for them to cool off, so we put it in the freezer. BAD IDEA! Putting it in the freezer made the caramel way too hard, even after leaving it out on the counter for two days afterward. One time I didn't have enough chocolate chips, so I did half chocolate chips and half white chocolate chips. Tasted just as yummy!

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Ashlea

	Cooking Level: Expert Home Town: Fort Collins, Colorado, USA Living In: Aurora, Colorado, USA
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Reviewed: Jan. 5, 2004

These are the best! My whole family raved about them!

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