Granny Mabel's Best Bar Cookies

Granny Mabel's Best Bar Cookies

57 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Amy
Recipe by  Amy

“Amazing bar cookies with oatmeal, chocolate chips and caramel ice cream topping all layered to create THE BEST Bar cookie around.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.
  3. Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.
  4. Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.

Share It

Reviews (57)

Rate This Recipe
Carey
65

Carey

I just realized I've never rated this, although I've made at least 50 batches! These are so wonderful, I found them on this site after tasting the same recipe at a popular sandwich chain, called "Sheila's Dream Bars" there. This is the exact same recipe, and it is buttery, but wonderful. You can omit 1 stick of butter without impacting the recipe too much if needed, I also often cut back on the sugar just 3-4 tblsp or so since the filling is so sweet. It definitely helps to refrigerate the dough for the top layer before adding and try to smoosh it flat and piece together as much as possible. And definitely keep the filling at least half an inch from the edges, I also press the dough down all around the edges to keep the caramel from leaking to the edge and burning. I have also started making different variations of these bars with different fillings - strawberry preserves and cheesecake filling, leftover apple pie filling and pecans, leftover bananas foster filling...all wonderful. They look nice when you wrap them in plastic wrap in squares and are very easy to make - thanks so much for ending my search!!

LORLOR80
16

LORLOR80

These were way too buttery. Even after they cooled off the butter was all over everyones hands and plates. Very greasy. I put them in the fridge and they were a little better after that. If I make them again I will definitely use less butter.

ALLYOOP3412
13

ALLYOOP3412

Yummy yummy! I went with the suggestion of using 3/4 cup granulated sugar & 3/4 cup brown sugar. You could cut down butter, but I found that by baking an additional 10-15 minutes it allowed the gooey topping to become more golden and crunchy. I used dulce de leche & it was just marvelous!

More Reviews

Similar Recipes

Best Ever Chocolate Chip Cookies II
(184)

Best Ever Chocolate Chip Cookies II

The Best Oatmeal Cookies
(183)

The Best Oatmeal Cookies

Ranger Cookies III
(38)

Ranger Cookies III

Cowboy Cookies II
(22)

Cowboy Cookies II

Cowboy Cookies (Dunkin' Platters)
(16)

Cowboy Cookies (Dunkin' Platters)

Cinnamon Graham Crunchy Cookies
(17)

Cinnamon Graham Crunchy Cookies

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 41 g
  • 13%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

The Best Oatmeal Cookies

>

next recipe:

Best Ever Chocolate Chip Cookies II