Sugar Cookie Carmelitas

 5 Ratings
  • Prep Time 25 min
  • Total Time 3 hr 20 min
  • Servings 24

Betty Crocker sugar cookie mix simplifies this recipe for Carmelitas—those crowd-pleasing caramel and chocolate cookie bars.

Stephanie Wise Recipe by Stephanie Wise
June 4, 2013


pouches Betty Crocker™ sugar cookie mix
cup butter, softened
1 1/2
cups caramel sauce
cup Gold Medal™ all-purpose flour
cup chocolate chips
cup chopped pecans


  • 1 Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray; set aside.
  • 2 In large bowl, stir together 1 pouch of the cookie mix, 1/2 cup of the butter and 1 egg until a dough forms. Press dough evenly in bottom of pan to form crust.
  • 3 Bake 10 to 15 minutes or just until set and light golden brown on edges. Remove from oven; cool.
  • 4 Meanwhile, in small bowl, stir together caramel sauce and flour; set aside.
  • 5 In same large bowl, stir together remaining pouch cookie mix, 1/2 cup butter and egg until a dough forms; set aside.
  • 6 Sprinkle chocolate chips and pecans over partially baked crust in pan. Drizzle caramel mixture evenly over top. Between 2 sheets of waxed paper, carefully roll out remaining dough with rolling pin into 13x9-inch rectangle. Peel off 1 sheet waxed paper; carefully place dough over caramel mixture. Peel off remaining sheet of paper.
  • 7 Bake 20 to 25 minutes or until golden brown. Remove from oven to cooling rack; cool 1 hour.
  • 8 Refrigerate 1 1/2 to 2 hours longer to set. For bars, cut into 6 rows by 4 rows.

Expert Tips

For extra flavor, add a few pinches of sea salt to the caramel mixture before drizzling it over the pan.

The pecans are optional; swap them out for walnuts or almonds or leave them out altogether.

Nutrition Information

No nutrition information available for this recipe.
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