Friday, July 13, 2012

Carmelitas

18 oz tube refrigerated chocolate chip cookie dough
6 oz. package semi-sweet chocolate chips
32 vanilla caramels, unwrapped
1/4 cup half and half

Slice cookie dough 1/4" thick; place slices in the bottom of an ungreased 9"X9" baking pan. Pat to make an even crust then bake at 375 degrees for 25 minutes. Let cool slightly, sprinkle with chocolate chips and set aside. Melt caramels and half and half together in a double boiler over hot water. Spread caramel mixture on top of chocolate chips. Refrigerate for one to 2 hours, cut into squares. Makes about 3 dozen.

1 comment:

Luludou said...

That sure looks sweet! thanks for the recipe :)