Sugar Cookie Carmelitas

Sugar Cookie Carmelitas

Blogger Stephanie Wise of Girl versus Dough bakes a favorite cookie bar—carmelitas—using Betty Crocker® sugar cookie mix.

Prep Time



Total Time






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.
Makes 24 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.