QUICK AND EASY CARMELITAS, IF YOU LIKED IT SAY HELLO

• Preheat oven to 350F. Slice a little more than half of the cookie dough into 1/4″ rounds and lay in a single layer on a parchment lined 9-inch square baking pan.
• Use your fingers to press into a single, solid, even layer.
• Bake for 20 to 25 minutes or just until golden brown. Removed from the oven and let cool slightly.
• Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.
• Sprinkle chocolate chips over the slightly cooled chocolate chip cookie crust.
• Drizzle caramel on top of the chocolate chips.
• Crumble the remaining cookie dough (should be less than half remaining) over the top of the caramel. It doesn’t have to be perfect or even.
• Return the carmelitas to the oven and bake for another 12-15 minutes or until just beginning to turn golden brown.
• Let cool to room temperature and then refrigerate for at least 2 hours.
• Sit out for 15 minutes before cutting and serving.

Nutrition