Carmelitas

5 from 11 votes

These easy Carmelitas are rich, decadent and always a crowd pleaser! Made with layers of chocolate chip cookie dough, gooey caramel and plenty of chocolate chips, they’re an irresistible treat for parties, holidays or anytime a sweet craving strikes.

Course Dessert

Cuisine American

Keyword carmelita, carmelitas, carmelitas recipe

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 377kcal

Author Trish - Mom On Timeout

Ingredients

30 ounces chocolate chip cookie dough refrigerated, store-bought dough, or homemade
11 ounces caramels
¼ cup evaporated milk
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. 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.
30 ounces chocolate chip cookie dough
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.
11 ounces caramels, ¼ cup evaporated milk
Sprinkle chocolate chips over the slightly cooled chocolate chip cookie crust.
1 cup semi-sweet chocolate chips
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

Notes

Storage Notes:

Room Temperature: Once they’ve cooled completely, store the bars in an airtight container at room temperature for up to 3 days. If the caramel gets too gooey, store in the refrigerator.
Refrigerator: Store in an airtight container and refrigerate them for up to 5 days. Place parchment paper between layers to keep the bars from sticking together. The caramel becomes firmer when chilled, so let the bars sit at room temperature for 10 to 15 minutes before serving. This allows the cookie layers to soften and the caramel to become perfectly gooey again.
Freezer: Wrap the bars tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Just let them sit at room temperature for about 15 minutes before serving for the best texture!
Make Ahead: These bars are an excellent make-ahead dessert because they need at least 2 hours to chill before slicing. Prepare them up to two days in advance and keep them covered in the refrigerator until ready to serve. For the cleanest slices, leave the bars uncut until shortly before serving.

Tools and Equipment (affiliate links): Mixing Bowls | Whisk | Measuring Cups | Measuring Spoons | 9- Inch Square Baking Pan

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition