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From Harbor Beach, Michigan, Debra Davidson-Cregeur shares one of her favorite recipes. She writes, “There are always requests for this recipe wherever it goes!”
This recipe is:
Diabetic Friendly
Nutritional Facts 1 bar equals 173 calories, 8 g fat (4 g saturated fat), 8 mg cholesterol, 177 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Originally published as Chewy Caramel Bars in Simple & Delicious September/October 2007, p48
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Reviewed on Aug. 09, 2012 by Teresa77469
I just posted a review on these and forgot to click on the stars. I would give it a 4 star.
I just made these bars, and they tasted great. The batter is very sticky but once you get around that, its not too bad. I was going off of a copy of this recipe that a friend gave me so I did not have a photo of the finished bars, and in the instructions it does not say to put the rolo pieces on when its warm or when it has cooled down. So I put them on when the bottom part was right out of the oven. Once I put the top layer of cake batter down, I spread the whole thing out with a spatula which was really easy since they were warm. My only comment on that is, the filling got too flat and was hard to see it when they were cut. Tasted fine was would have like to see the actual layer of rolo. Making them again, I would let the bottom layer cool first, then put down the rolo's so it would be more defined. But they were good.
Reviewed on Jun. 27, 2012 by voodoowitch
I made these in 2007 when I got my issue and I happened to be going through it and remembered how awful these were. They are not worth the effort it takes to try & spread out the batter and once cooked they cemented themselves to the pan. What a waste of ingredients.
Reviewed on Oct. 14, 2011 by dloan
I loved these and so did my husband and my co-workers. The batter was thick, but if you spray a spatula with non-stick cooking spray and use that to spread the batter, it's much easier. I also lined my pan with foil completely, then a layer of parchment paper. I was able to lift out the foil and allow the bars to cool with virtually no clean up of the pan needed! Definitely making them again!
Reviewed on Oct. 11, 2011 by CakePops
The batter is way to thick and sticky and almost impossible to spread. I wouldn't make it again because of the frusteration. They don't taste bad but they are nothing special and I would not make them again.
Reviewed on Feb. 20, 2011 by ericajo2001
I was expecting these to be super easy to make, but instead they caused much frustration because the batter was so hard to spread. They tasted okay, but nothing special.
Reviewed on Feb. 09, 2011 by sam52687
When I made these they turned out more like a cake than a "bar"...they were super delicious and favorite of friends&family! Easy to make!!
Reviewed on Sep. 26, 2010 by housebunny715
The batter was extremely sticky and difficult to spread into the bottom of the pan. The melted caramel from the Rolos made them like cemented to the pan.
Reviewed on Mar. 12, 2010 by mjlouk
The batter was very sticky and mine stuck to the pan even though I sprayed it with cooking spray, but they do taste good!
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