About This Recipe
Everyone knows about this bar cookie recipe. What most people don’t know is that when it first came out, Kraft caramels came in a 14 ounce package.
Now that package is only 11 ounces.
Which changes the recipe.
So I increased the caramel in this recipe, and this version is most true to the original. But I made some more changes, of course.
A little bit more butter makes the crumbly streusel more cohesive, so the bars are easier to cut. I left out the nuts and added more chocolate because – well, chocolate! And I added a little bit of crushed toffee to the streusel for more caramel flavor.
All I can say is that this is my favorite bar cookie recipe of all time. And it will be yours too!
Steps
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1
Done
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Preheat the oven to 350°F. Spray a 13" x 9" pan with nonstick baking spray containing flour. Unwrap the caramels and combine with the light cream in a medium microwave-safe bowl. |
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2
Done
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Microwave the caramel mixture on high power for 1 minute; remove and stir. Continue microwaving for 1 minute intervals on 70% power, stirring after each interval, until the mixture is smooth. Set aside. |
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3
Done
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Put 2 tablespoons of the oatmeal and the toffee bits in a food processor. Process until the particles are fine. |
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4
Done
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Combine the toffee mixture with the rest of the oatmeal, the flour, brown sugar, and baking soda in a large bowl and mix. |
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5
Done
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Add the melted butter and stir until everything is moistened. |
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6
Done
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Pat half of the oatmeal mixture into the bottom of the prepared pan. Sprinkle with all of the chocolate chips. Then drizzle with the caramel mixture. |
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7
Done
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Top with the remaining oatmeal mixture. |
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8
Done
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Bake for 18-22 minutes or until the caramel is bubbling around the edges of the pan. Cool completely on a wire rack, then cut into bars. |
