Description
Carmelitas offer an irresistible blend of chocolate and caramel, all wrapped in a cookie crust. Perfect for dessert lovers seeking an easy, homemade treat!
Ingredients
Scale
- 30 ounces chocolate chip cookie dough refrigerated, store-bought dough, or homemade
- 11 ounces caramels
- ¼ cup evaporated milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F.
- Slice a little more than half of the cookie dough into 1/4" rounds and arrange them in a single layer on a parchment-lined 9-inch square baking pan.
- Press the dough into a solid, even layer.
- Bake for 20 to 25 minutes until golden brown; remove from the oven and let cool slightly.
- In a microwave-safe container, combine unwrapped caramels and evaporated milk; heat on high for 1 minute.
- Stir the mixture and continue heating in 30-second intervals until fully melted.
- Sprinkle chocolate chips over the cooled cookie crust and drizzle melted caramel on top.
- Crumble the remaining cookie dough over the caramel layer, it's okay if it’s not even.
- Return the pan to the oven and bake for an additional 12 to 15 minutes until just golden brown.
- Allow cooling to room temperature, then refrigerate for at least 2 hours before serving.
- Let sit for 15 minutes before cutting into squares.
Notes
For a richer taste, try adding nuts to the chocolate chip layer.
Ensure the caramels are well melted for a smooth drizzle on top.
Refrigerating the Carmelitas helps them set better and makes cutting easier.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg