If you haven’t had an opportunity to experience a carmelita in your life yet, I am so sorry! Do you know what they are? It’s a bar cookie starting with a layer of buttery flakey oatmeal type cookie. Then comes a solid layer of gooey caramel, followed by a sheet of melted chocolate, and topped off with another layer of cookie. To die for right?
Well guess what! I wanted to add something to this recipe to make it even more insanely delicious. Introducing the carmelita brownie. It has all of the amazingly decadent layers as stated before but we are throwing in two more layers of brownie!
This recipe might sound a little intense to put together but that is one of the best parts, it’s actually super easy! Bar cookies are great because they take about half the time to assemble since you don’t have to shape every single cookie.
Are you ready to learn how to put this bad boy together?
How to Make Carmelita Brownies
The first and very important step is to take your 10”x15” pan and line the inside with parchment paper. If you don’t do this step and try greasing the pan, it might still work but it’s going to be a lot harder to get these beauties out nicely.
You are going to be making two different batters so get out two medium sized mixing bowels.
For the cookie batter, combine the melted butter, sugars, flour, oats and baking soda.
In your second bowl for the brownie batter, whip your eggs until light in color. Next mix in your sugar, brown sugar, melted butter, cocoa, vanilla, flour, and salt.
In a medium sauce pan melt together your caramels and cream. No need to boil but just get everything melted and mixed together.
Now to start layering. Using your hands sprinkle half of your cookie batter in the bottom of your prepared pan. Then spoon drops of brownie batter over the cookie dough, only using half of the brownie batter as well. Use a knife to spread the brownie batter out a little.
Bake in your preheated oven for only 10 minutes. It’s not going to be cooked all the way yet.Take out your pan and sprinkle with the chocolate chips. Then drizzle your melted caramel all over.
Finish off the same way you started by sprinkling the remaining cookie dough and brownie batter.
Put back in the oven and finish baking until a toothpick is inserted and comes out moist and but not wet.
Let cool until mostly cooled then easily lift up on the parchment paper and cut up into bars.
Are you ready to go make some ASAP? I think I might have to make another batch of these again… for the third time in 4 weeks. You won’t be able to stop!
- Cookie Dough
- ¾ cup butter, melted
- ¾ cup brown sugar
- 1 cup flour
- 1 cup rolled oats
- 1 tsp baking soda
- Brownie Batter
- 2 eggs
- ½ cup sugar
- ½ cup brown sugar
- 4 oz. melted butter
- ½ cup cocoa
- 1 tsp vanilla
- ¼ cup flour
- ¼ tsp salt
- 8 oz. semisweet chocolate chips
- 1 bag caramel bits
- 1/4 cup heavy cream
- Preheat your oven to 325 degrees.
- Line a 10”x15” glass pan with parchment paper.
- In a medium bowl start making the cookie dough by stirring together the melted butter, brown sugar, flour, oats, and baking soda.
- In a separate medium sized bowl put together the brownie batter by whipping the eggs until light in color.
- Then add in the sugar, brown sugar, melted butter, cocoa, vanilla, flour, and salt.
- Take your prepared pan and sprinkle half of the cookie dough topped with spoonfuls of half the brownie batter.
- Use a knife to gently spread out the brownie batter.
- Put in oven for 10 minutes
- While cooking, use a medium sized saucepan and melt together the caramels and cream. Remove from heat once combined.
- After the 10 minutes is over, remove pan from oven, sprinkle with chocolate chips and drizzle with melted caramel.
- Top with remaining cookie dough and brownie batter using the same techniques as before.
- Cook for an addition 23-28 minutes.
- Cookies will be finished baking when a toothpick is inserted and comes out moist but not wet.