These Quick and Easy Carmelitas use only four ingredients! A truly decadent treat, the ooey, gooey caramel center of these amazing bars is impossible to resist! Short on time? Try these quick and delicious treats: Chocolate Chip Cookie Cheesecake Bars, Peanut Butter Icebox Cake, and The Best Watergate Salad.
Carmelitas
I think we should all admit that occasionally we like to make recipes that are quick and easy. Right? I mean, we’re all busy people and as much as I adore making recipes from scratch, I have to admit, a good, quality shortcut now and then can surely make life a whole lot easier.
Today I’m bringing you a recipe that looks like it was made from scratch. I cheated and used refrigerated cookie dough and no one can tell.
Can I Use Homemade Cookie Dough and Caramel?
FOR SURE. Seriously, if I’m not in a hurry, I use one of this chocolate chip cookie dough recipe – just make sure you let the dough chill for a couple hours first.
Likewise, you can also use homemade caramel. My caramel sauce recipe is really amazing in this recipe and if you want to go the homemade route, make it. You won’t regret it. It creates a little firmer filling but is divine.
Carmelitas Ingredients
Making the recipe as written below, you will need just 4 ingredients. FOUR. You guys. It just doesn’t get any easier:
- refrigerated chocolate chip cookie dough
- KRAFT caramels
- evaporated milk
- semi-sweet chocolate chips
Yep, folks, it’s really that easy.
Let’s Do This!
- First, slice the cookie dough into rounds and place them on the bottom of the 9-inch baking pan. Use your fingers or the bottom of a measure cup to make the layer as even as possible.
- This layer gets baked and cooled slightly.
- Next, melt caramels and evaporated milk in a glass measuring cup – in the microwave. I said easy, didn’t I?
- Sprinkle chocolate chips over the top of the cookie dough.
- Pour the caramel sauce over the chocolate chips.
- The remaining cookie dough is crumbled on top of the caramel layer and then back to the oven it goes for a final few minutes before it’s done.
Do Carmelitas Need To Be Chilled?
Here’s the thing with Carmelitas though – they have to be refrigerated. The caramel has to set up or the bars would be a hot mess when you cut them. You can see how even after hours in the fridge, the caramel still oozes out when you cut them.
It’s AH-MAZING. That’s what MAKES a Carmelita a Carmelita.
There is nothing more amazing that oozing caramel and sweet chocolate combined into rich, decadent bars like these. Come to mama.
The really amazing and awesome thing about this recipe – besides for the fact that it’s delicious and EASY, is that these bars don’t make a huge mess like some Carmelitas can. Sure, the caramel is ooey and gooey but it doesn’t drip all over the place.
It’s perfect.
More Must Make Desserts
- The Best Coconut Cream Pie
- Best Key Lime Pie
- To Die For Carrot Cake
- The Best Watergate Salad
- Cheesecake Brownies
How To Make Carmelitas
Quick and Easy Carmelitas
Ingredients
- 30 oz refrigerated chocolate chip cookie dough 1 roll
- 11 oz KRAFT caramels 1 bag
- 1/4 cup evaporated milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F. Slice a little more than half of the cookie dough into 1/4" rounds and lay in a single layer on a parchment lined 9-inch square baking pan.
- Use your fingers to press into a single, solid, even layer.
- Bake for 20 to 25 minutes or just until golden brown. Removed from the oven and let cool slightly.
- Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.
- Sprinkle chocolate chips over the slightly cooled chocolate chip cookie crust.
- Drizzle caramel on top of the chocolate chips.
- Crumble the remaining cookie dough (should be less than half remaining) over the top of the caramel. It doesn't have to be perfect or even.
- Return the carmelitas to the oven and bake for another 12-15 minutes or until just beginning to turn golden brown.
- Let cool to room temperature and then refrigerate for at least 2 hours.
- Sit out for 15 minutes before cutting and serving.
Video
Nutrition
Originally published August 8, 2015.
Love caramel? Make sure to try these Caramel Apple Empanadas, Caramel Apple Cupcakes, and Snickerdoodle Caramel Cookie Bars!
For all caramel recipes, go HERE.
For all dessert recipes, go HERE.
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Kristi says
These were so delicious! Everyone loved them and raved!! Any idea how to incorporate peanut butter into them as well?
Trish - Mom On Timeout says
You could try maybe adding some to the cookie dough? I’ve never tried but I think it would work. Maybe start with 1/2 cup and go from there.
Judi says
Can these be frozen, and do they have to be refrigerated?
susan says
Is that correct a 30oz. roll? I have Nestle Toll House cookie dough in a roll but it is 16 1/2 oz . Where do I find a bigger one than that? Never saw one….
susan says
never mind … just saw them onAmazon
Trish - Mom On Timeout says
Target, Walmart, most grocery stores carry them. You can always buy 2 of the 16.5 oz rolls too!
Cindy Crocker says
Are they freezer friendly? Sound and look delish!
Trish - Mom On Timeout says
I haven’t tried Cindy but I would guess that the yare. Let me know how it goes if you give it a try!
Holly says
Made these for a baby shower and they were like a magic act, disappearing off the plate before our very eyes! This is as easy and delicious as anyone can imagine. THANK YOU!!!!
Pam says
Made these for Labor Day BBQ…we all loved them! Super rich. Goes best with a glass of milk. Recipe works perfect. Yummy!!
Cindy says
I don’t bake much, so this question may sound very beginner, but after you get them cut do they have to stay in the fridge or can they stay out on the counter?
GailA says
Just made these. Quick and easy! Refrigerated for two hours and these were like cutting into a rock! Hoping if I let them get back to room temp, they will be easier to cut otherwise, might be throwing it all. Also, wish I would have sprayed the entire dish. Was hard to cut away from the edges, Sure hoping I’ll be able to cut them once they’re room temp. These are very rich – suggest cutting into small bars.
Trish - Mom On Timeout says
Hey Gail! They do get pretty hard in the fridge but just let them come to room temperature and they’ll be easy to cut. And oh my goodness yes they ARE rich 🙂 Smaller pieces are perfect!
Meredith says
Do you think if I doubled the recipe I could use a 9×13 pan? Or should I use two 9×9 pans?
Trish - Mom On Timeout says
I would use two 9x9s if you can. If you did it in a 9×13 they would be really thick.
Minna says
Hello! Those caramelitas look amazing and soooo delicious!! I really need to cake them. I was wondering, if there’s any substitute for those kraft karamels since I’m not sure if they’re available in my country.
Trish - Mom On Timeout says
Thank you Minna! I don’t know if there’s a substitute but you can order them from Amazon OR make caramel from scratch. http://amzn.to/1jB6Gmw
Minna says
Ohh right.. Amazon 😀 didn’t remember it existed… thank you!
LeAnn says
I have substituted a jar of good quality caramel ice cream topping in a pinch with great results!
Good luck
Julie @ Julie's Eats & Treats says
Seriously every time I see these pictures I want to face plant in my computer, then I stop and why the drool off my keyboard. Home run Trish! Love the easiness of these!
Joan Hayes says
Trish, these look RIDICULOUS, I am all over them! I plan on making them very soon, and maaaaaybe sharing. ;P
Laura @ Laura's Culinary Adventures says
These are one of my favorite kinds of bar cookies! It’s wonderful and a little scary just how easily I can make a pan of these and stuff my face with this recipe 🙂
Mir says
This is my favorite cheat ever. You can bet I’m making these! I love your brilliant dessert mind, Trish!
Trish - Mom On Timeout says
LOL! Thanks Mir!
Crystal says
How super simple and yet so delicious!! This is the perfect recipe when you want something “homemade” that is simple, quick, easy and yummy! Thanks for the great recipe 🙂
Trish - Mom On Timeout says
Exactly Crystal! Thanks so much for stopping by 🙂