Caramel Bars

This is a very good recipe! I doubled the ingredients for the crust, instead of wrapped caramels I used the Kraft caramel bits (1 bag), cut out the nuts and chocolate cuz we love our caramel and made it in a 9×13 pan and it turned out perfect! I cooked the bottom crust for 8 minutes, poured the sauce over, topped it with remaining crust mixture and baked for an additional 24 minutes. PERFECT, gooey, and soo flavorful!!

I love caramel. When you blend the pieces with heavy cream, and cook it SLOWLY until everything is melted, what could be better? I usually do not like to change baking recipes but I opted for an 8×8 pan as I felt the 9×13 pan would make them too thin. I wanted a bar that you almost need to eat with a fork and using the smaller pan accomplished that. The flavors are wonderful together. Make sure when they start to cool in the pan that you run a knife around the edges as caramel tends to harden, making the edges hard to remove. Perhaps lining the pan with parchment paper would help. I would make them again.

Absolutely delicious! But I did use an 8×8 pan. It was perfect. And I did sprinkle a bit of Malden flaked salt on top before baking.

These bars are incredibly delicious. I’m so glad I found this recipe! Like some other reviewers, I increased the crust recipe (1-1/2) and used an 8×8” pan and found the proportions perfect. These were a hit with my family. I will def make them again.

Excellent treat for parties. (I did use pecans instead of walnuts – it just depends which nut you prefer).

yummm

I nix the chocolate chips in favor of more walnuts. I keep all other ingredients and measurements the same but use an 8″ square pan. Perfect! Oh, and a sprinkle a little kosher salt on top of the caramel layer before topping with the rest of the oatmeal crumble. Outstanding!

I increased by half the “crust” ingredients and line the baking pan with foil for ease of taking these sweet things out of the pan and clean up!

This is my new favorite bar cookie! I used pecans and followed the recipe other than that – these were awesome!!

Great recipe. I used milk chocolate morsels and Coronado caramel topping instead of the individually wrapped caramels and it was delicious. I would try one of the suggestions to add more oats next time.

Really liked this. I used crushed Thai flavored peanuts and they paired well with the caramel. Sort of sweet and spicy. The only issue I had was even after pressing the topping firmly, the bars were still crumbly and some peoples husbands (ahem…mine) forget what a plate is for during nighttime kitchen raids. Will make this again with pecans. Thank you!

I added an extra cup of oats as the dough was very very buttery and didn’t seem to be enough to cover the pan. It was plenty sweet enough. I melted the butter in the 9×13 pan while the oven preheated so I wouldn’t need to grease the pan or dirty another dish. It worked really well and the bars did not stick. Also, didn’t have cream so I just used 3 TBSP of milk instead. The bars came out really good!

So unlike everyone else in here, I made them exactly as written and they were perfect. No issues with the top crumbling and there was plenty for a 9×13 pan. They come out thinner but are super gooey.

OMG, seriously delicious!!! Definitley double the recipe as people have said. YUM!

Very good. I used Trader Joe’s salted caramel sauce. I think I will cut the sugar more next time. Also mixed in some almond flour too and a bit extra butter. Used toasted pecans and dark chocolate chips. Yum.

I followed the advice of other reviewers and doubled the recipe (except for the chocolate chips, walnuts, and caramel). These bars were pretty good – a little salty for my taste so next time I am going to omit the addition of salt altogether. Not sure if I am going to make them again though.

Fantastic recipe, it’s a standard in my holiday baking. Lining the pan with foil definitely makes it easier to release and cut, as others have said. This is truly such an easy yet impressive recipe, thank you!

No Changes. Very good. They are sticky so DO follow advice regarding cutting while warm.

these are so good, very rich, and easy to make. However, I used an 8×8 pan and am glad I read the reviews first. I don’t see how the recipe proportions would be sufficient for a 9×13. You would have to double the recipe. The most tedious part was unwrapping the caramels. 🙂 I used a combination of chips including butterscotch. subbed the walnuts for peanuts. I liked the addition of the butterscotch flavor as well as the chocolate. I will make again but as a tip, try to either push the bottom layer up on the sides just a bit so the caramel doesn’t hit the sides of the pan. It didn’t stick badly but was a little harder to get out where contact was made. I cut them when they were slightly warm and they cut nicely. thanks for the recipe; nice easy one to have in the rotation.

For those who won’t wait until the end for tips: 1. double the crust 2. A little vanilla extract or cinnamon can make this crust even better 3. I cooked this for about 30 minutes (you can tell how done it is by the brownness of the crust) 4. You can also try adding a layer of melted chocolate before adding the caramel (make sure it cools before) Anyways this recipe is great! I haven’t met a person who doesn’t like it. It lasted less than 24 hours in my house and workplace. If you like caramel and oatmeal cookies then you’ve just met the best duo since PB and J.

Easy and delicious!! Agree with other reviewers that an 8×8 pan produces a better bar.