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.
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.
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.
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
- 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
- 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.
Originally published August 8, 2015.
For all caramel recipes, go HERE.
For all dessert recipes, go HERE.
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