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Carmelita Cookies

These cookies placed 3rd in a cookie contest at work. I stole borrowed the recipe from Lulu The Baker at  http://luluthebaker.blogspot.com/2010/10/carmelitas.html.

I thought the “unwrapped” description for the caramel squares was silly (who would use wrapped caramels?) but you definitely want these unwrapped prior to making the sauce. Otherwise, you will be trying to unwrap little plastic wrappers from sticky caramels while frantically stirring the sauce to keep it from scorching.

Give ’em a try and let me know what you think! Take a look at The Galdiano Family Cookbook while you’re at it. http://galdiano.net/documents/GaldianoFamilyCookbook.pdf

Fat BombsCarmelitas

  • 32 caramel squares, unwrapped
  • 1/2 cup heavy cream
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate chips
  1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
  2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan.
  3. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.
  4. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*You can cool the cookies off in the refriderator if needed, but serve them at room temperature.

**You can use 1 1/4 cups of caramel sauce instead of the caramel\cream mixture

***Doubel the amounts for a 9×13″ pan.

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