Sugar Cookie Carmelitas


Ingredients
  • 2 pouches Betty Crocker® sugar cookie mix
  • 1 cup butter, softened
  • 2 eggs
  • 1 1/2 cups caramel sauce
  • 1/4 cup Gold Medal® all-purpose flour
  • 1 cup chocolate chips
  • 3/4 cup chopped pecans


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

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