Prep 10 mins
Cook 40 mins
I received these from my Christmas Bake exchange and I just love these little treats! Thanks Suzanne for sharing the recipe with me.
Melt together in a sauce pan
- 32 unwrapped caramels
- 5 tablespoons evaporated milk
Mix together in a bowl
- 1 cup flour
- 1 cup oatmeal
- 3⁄4 cup brown sugar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3⁄4 cup butter or 3⁄4 cup margarine
- 2 cups chocolate chips
- Press half of oatmeal mixture into a 9 x 13 pan Bake at 350° for 10 to 15 minutes.
- Remove from oven and sprinkle on enough chocolate chips to cover.
- Then top with caramel mixture, then remaining oatmeal mixture.
- Bake another 15-18 minutes.
- Cool and cut.
5 stars plus more!! I have made many other caramel bar recipes that use the caramel ice cream topping instead of the real caramels and this one is way better. I love the fact that I can actually taste the caramel. The other recipes are good, but I couldn't taste the caramel in them. And I was never really happy with the outcome. This one baked up great and the caramel was soft. I baked the crust for 10 mins added the chips, caramel and topping and baked for 15 additional mins. Before I baked it I pressed down the topping so it would not be as crumbly when we ate them. I did double the oatmeal crust part but kept the caramels to the original amount and still baked it in the 9x13 pan. I will use this recipe as my #1 caramel oatmeal bar recipe. It was fabulous.
These deserve more than 5 stars. My family loves these. Even my pickiest who has no trouble turning his nose up at other desserts loved these. I used #39562 for the evaporated milk and it was fine. Also I need to use 3/4 of the oatmeal mixture to cover the bottom of the pan. The rest I crumble over the top. It still manages to cover most of the top. It also lets the caramel and some chocolate chips show, which makes it very tempting for those who foolishly try to resist this dessert. I just need to remember to keep the caramel sauce away from the very edge of the pan so the squares are easier to get out of the pan. But that probably won't happen because my desire to have caramel on every little crumb is stronger than that teeny, tiny little problem.
These are FANTASTIC!!!! By far the winner on my holiday cookie tray. I had to make 2 pans of them b/c the first pan was gone in a hurry and I didn't have enough to put on the other trays! I made them in a 9x13 pan and they were perfect. Not too thick and not too thin. I sprayed the baking dish with cooking spray on the second pan b/c the first one stuck a bit on the sides. I tossed in a couple extra caramels too.