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Sugar Cookie Carmelitas

Sugar Cookie Carmelitas
  • Prep 25 min
  • Total 3 hr 20 min
  • Servings 24
Betty Crocker sugar cookie mix simplifies this recipe for Carmelitas—those crowd-pleasing caramel and chocolate cookie bars.
By Stephanie Wise
Created June 4, 2013
Make With
Make With
Gold Medal Flour


  • 2 pouches Betty Crocker™ sugar cookie mix
  • 1 cup butter, softened
  • 2 eggs
  • 1 1/2 cups caramel sauce
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 cup chocolate chips
  • 3/4 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.

  • 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.

No nutrition information available for this recipe
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