Sugar Cookie Carmelitas Recipes

SUGAR COOKIE CARMELITAS

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray; set aside.
• 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.
• Bake 10 to 15 minutes or just until set and light golden brown on edges. Remove from oven; cool.
• Meanwhile, in small bowl, stir together caramel sauce and flour; set aside.
• In same large bowl, stir together remaining pouch cookie mix, 1/2 cup butter and egg until a dough forms; set aside.
• 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.
• Bake 20 to 25 minutes or until golden brown. Remove from oven to cooling rack; cool 1 hour.
• Refrigerate 1 1/2 to 2 hours longer to set. For bars, cut into 6 rows by 4 rows.

CARMELITAS

Steps:

• In a small saucepan combine the caramel and the heavy whipping cream.
• Place over low heat and stir until smooth and fully combined.
• Set smooth caramel aside.
• In a separate bowl, combine butter (melted), brown sugar, flour, and oats.
• Spray an 8x8 inch pan, and press half of the crust mixture into the bottom of the pan.
• Bake the crust at 350 degrees for 10 minutes.
• Once the crust is done cooking, sprinkle the chocolate chips over the hot crust.
• Spread the warm caramel over the chocolate chip layer.
• Then, sprinkle the remaining crust dough over the caramel.
• Bake in oven at 350, for 15 minutes.
• Let cool, or place in fridge for 2-4 hours or until fully cooled.