Tuesday, July 31, 2012

Recipe: Carmelitas

During Christmas I took place in a food blogger cookie swap. Each person got three boxes of cookies in the mail from random food bloggers.  One of the bloggers I received cookies from was The Lean Green Bean. Lindsay sent me these chocolate carmelitas and they were one of the best cookies I have ever had. Graham and I both raved over them and finished them off very, very quickly.

He and I were talking via Skype one night and he requested I send him M&M cookies, and M&M trail mix. I sent him what he requested, and I decided to make and send these as well. And I am so glad I did. They were even better than I remembered them to be. Luckily they made it to him quickly, and he and his friends loved them as much as I did. They're gooey and chocolately and just absolutely delicious.

Thank you Lindsay for introducing me to these, thank you Graham for requesting various M&M snacks, and thank you USPS for getting this care package to him much quicker than the last one.

(Adapted from this recipe.)

  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1 1/2 cups packed light brown sugar
  • 1 teaspoon baking soda
  • 1 cup butter, melted
  • 1 14 ounce package caramels; unwrapped
  • 1/3 cup skim milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup of plain M&M's
  • 1 1/2 cup chopped pecans
  • 1/4 cup of shredded coconut (optional)
  • Cooking spray  

  1. Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil. Let the foil hang over the side (the 13 inch) side of the pan. Spray the foil well with cooking spray and set aside. 
  2. In a large mixing bowl, combine flour, 1 3/4 cups of the oats, brown sugar, soda, and salt. Add melted butter and mix until texture is crumbly. Mix the last 1/4 cup of the oats into half of the mixture and set aside & press the other half into the bottom of the baking dish.
  3. In a small (microwave-safe bowl) combine caramels and milk. Microwave on 50 percent power for 3 minutes; stir & then microwave for an additional 3 minutes or until caramels are melted and mixture is smooth.
  4. Sprinkle chocolate chips, candy, coconut and pecans over crust. Drizzle evenly with melted caramel mixture and top with reserved crumb mixture.
  5. Bake for 25-30 minutes or until the top is golden brown. Cool in pan on a wire rack. When cool, use foil to lift out and & then cut into squares. 
These are super rich, so cut into fairly small squares. I got about 30, but I think anywhere between 24-36 is a reasonable amount to get.


  1. I love the mirror and how it turned out. I have s many instagram pics that I have been meaning to print out. Lastly, love the adorable pics of the fur babes!!!


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