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This is a recipe my mom uses, and she calls them, Linda's Bar Cookies. My husband coined the name Bargasms, and I think it's more appropriate.

Here's the basic recipe:

2 cups oats
1 1/2 cups flour
1 cup brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup melted butter

1 14 oz. bag of caramels
1/4 cup of water

1 cup chopped nuts
1 6oz bag of chocolate chips

This is a fairly simple recipe. I was actually doubling the recipe when I took the pictures, but I tried to take pictures of ingredients for a single recipe, but if things look a little different from yours, it's probably because I was doubling.

Preheat the oven to 350 degrees. Mix the first five ingredients in a stand mixer:

2 cups of oats:

1 1/2 cups of flour:

1 cup packed brown sugar:

1 teaspoon baking soda:

1/2 teaspoon of salt (note I have almost a teaspoon in this picture, because I was doubling the recipe):

Mixing it all together in the stand mixer:

Melt 1 cup of butter in a microwave safe bowl or cup:

Then pour slowly into the stand mixer:

Mix well, dough will be clumpy:

For easy cleanup, I take my 9 x 13 baking pan, and line it with aluminum foil, which I then grease, however, you can just grease your 9 x 13 pan, I just like the easy clean up of the lined pan:

Press the dough into the greased pan, reserving approximately 1 cup of the dough for later use:

Place this in the oven for 10 minutes.

Generally, while the crust is baking, I like to deal with the caramels. For this recipe you need approximately 14 ounces of caramel. You can use a bag of Kraft caramels (which is the perfect size for a single recipe):

You can use Werther's (which are easier to unwrap, but generally more expensive, and requires almost three bags):

Or you can use bulk caramels (likes Brach's), if your store has them.

Unwrap the caramels into a medium saucepan. The following picture is what one recipe's worth of unwrapped caramels look like:

Add 1/4 cup of water, and place on medium heat (note, I have more caramels, because of the double batch I was making):

Stir continuously over medium heat, and caramels will start to melt:

Continue stirring until the caramel becomes completely creamy:

I find that if I have the caramels unwrapped before the cookie goes into the oven, my caramel is melted and ready to go by the time the 10 minutes baking are up.

After 10 minutes remove the cookie crust from the oven (it will not be fully cooked):

Spread the pecans evenly over the cookie (cookie does not have to be cool):

Then evenly sprinkle with chocolate chips:

Next, pour the caramel evenly over the top of everything:

Now sprinkle the remaining 1 cup of dough over the top of the caramel:

Return the pan to the oven, and bake for an additional 15-18 minutes, until the top is golden brown, and the caramel is bubbly (I actually slightly overcooked this pan, as I was feeding my baby when the timer went off):

After about 5 minutes, you can pull the foil out of the pan, and continue cooling the cookies just in the foil:

Once the cookies are cool, use a spatula to cut into squares:

Pour a glass of milk, and get ready to taste heaven!


( 13 comments — Leave a comment )
Jun. 7th, 2008 01:09 am (UTC)
Those look fantastic! Are the nuts essential to the recipe, or could I skip them?
Jun. 7th, 2008 01:12 am (UTC)
You could probably leave the nuts out in the case of allergies or such, I don't know that you'd be missing that much without them.
Jun. 7th, 2008 05:09 pm (UTC)
*drool* Thanks so much for sharing! I will definitely be trying these as my fiance loves caramel.
Jun. 10th, 2008 11:33 am (UTC)
added u as a fren. Hope you don't mind. =)

i don't bake. or at least i fail massively at it but that little picture has just literally shot me into caramel heaven. love your entries. ur cookies all look so awesome! :D
Jun. 12th, 2008 07:42 pm (UTC)
hi there! this recipe looks amazing. i just tried to make them, but failed because i mixed the oats too well (they were more akin to dust and didn't look like oats in the end!)....i think this is because i used a hand mixer (which makes the mixture more fine) and should have just used a big fork or my hands. anyway, they still tasted good but were kind of uneatable because i can't get them out of the pan in one piece (they just crumble and fall apart!)....thank you, very much, for posting this recipe though...i will try to make them again!
Jun. 16th, 2008 04:26 pm (UTC)
Heya--I saw your recipe on livejournal and tried it. I added coconut and used almonds instead of pecans. Extremely yummo, thanks for sharing!

Jun. 28th, 2008 05:25 am (UTC)
1. These look awesome and I'm definately going to try them.
2. I added you because you were in the bakery community and your cookie journal is too cool!
Aug. 27th, 2008 10:04 pm (UTC)
Wow, these look absolutely amazing... I gap in awe. The oats, the caramel, the chocolate... please excuse my drool. the pictures are great too.

I was wondering though, are the degrees for the oven in celcius? If they're not I really need to know since all ovens in my country go by celcius.
Aug. 27th, 2008 10:11 pm (UTC)
Oven degrees
I'm pretty sure in the US the oven degrees are in Fahrenheit. I did a conversion for you, and in Celsius it would be 177 degrees.

Aug. 27th, 2008 10:18 pm (UTC)
Re: Oven degrees
Thank you so much! These look so yummy.
Sep. 15th, 2008 05:00 am (UTC)
Oct. 14th, 2008 06:28 pm (UTC)
Oh good Lord. I HAVE to have these.
Oct. 16th, 2008 07:53 am (UTC)
I have added you as a friend. I hope that is ok. I cannot wait to bake these, Thank you.
( 13 comments — Leave a comment )