Line the pan with nonstick aluminum foil, if desired. Once baked and cooled, lift the foil and the cookie out of the pan. Place on a cutting board, and carefully peel foil away from sides of cookie. Cut into bars.
Loved these, although I adjusted the recipe to be healthier from the beginning...I used fresh-milled spelt flour and replaced half the butter with 2 eggs (heeding LolaB10's review); and I found that 6 oz. (bittersweet) chocolate chips, 1/4 cup toasted walnuts and 5 oz. of caramels melted in 2T whole milk was plenty. The second time I substituted most of the brown sugar with granulated honey (and reduced the sugar by 1/4 cup) with fine results. These will go on the regular rotation, and I imagine the base would make a great oatmeal cookie recipe by itself.
Read MoreOMG! So glad I ignored the one star comment...these are to die for....cooking lesson 101 needed by some. I doubled the pecans. Will make as gifts in pretty cello bags for Xmas!
Read MoreI have made this recipe twice in last week for different parties, and it has been a hit both times. One review mentioned there not being any eggs in this recipes, there is no need for eggs in this recipes, also I haven't had any problems with it not baking through in the middle that the same review mentioned. Great and easy recipe, I will make many more times!!!!
Read MoreDidn't anyone notice that theyre are no eggs in this recipe? Also, these do not cook through in the middle. Probably it would be good to cook the first cookie layer for a little while first, then add the chocolate, etc. Also, toasting the nuts first made a big difference
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