Sugar Cookie Carmelitas

Name: Sugar Cookie Carmelitas
Prep time: 25 min
Total time: 3 h 20 min
Yield: 24
Ingredients: 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

7 Ratings

4 Reviews

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

Gold Medal Flour

Ingredients

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

Steps

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.