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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sugar Cookie Carmelitas Recipe

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This recipe for Sugar Cookie Carmelitas is from Grandmother & Aunti's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pouches Betty Crocker sugar cookie mix
1 C softened butter
2 eggs
1 1/2 C caramel sauce
1/4 C flour
1 C choc chips
3/4 C chopped pecans or walnuts
Directions:
Directions:
1. Heat oven to 350º. Lightly spray 13x9 pan with cooking spray and set aside.
2. In large bowl, stir together 1 pouch of the cookie mix, 1/2 C butter and 1 egg until a dough forms. Press dough evenly in bottom of pan to form crust.
3. Bake 10 to 15 mins or just until set and light golden brown on edges. Remove from oven to cool.
4. Meanwhile, in a small bowl, stir together caramel sauce and flour; set aside.
5. In same large bowl, stir together remaining pouch cookie mix, 1/2 C butter and egg until a dough forms; set aside.
6. Sprinkle chocolate chips and nuts over partially baked crust in pan. Drizzle caramel mixture evenly over the top. Between 2 sheets of waxed paper, carefully roll out remaining dough with rolling pin into 13x9 rectangle. Peel off 1 sheet of waxed paper, carefully place dough over caramel mixture. Peel off remaining sheet of paper.
7. Bake 20 to 25 mins or until golden brown. Remove from oven to cooling rack; cool 1 hour.
8. Refrigerate 1 1/2 to 2 hours longer to set. Cut into bars.

 

 

 

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