Carmelita Cups are little cups made with a cookie dough shell, filled with melted caramel and chocolate, and topped with a rich brown sugar crumble. I literally got the idea for this recipe in a dream!
See Also
Chocolate Fruit Bars
Cookie Recipes
Divide cookie dough into 24 pieces. Spray a mini muffin tin with 24 cups with nonstick baking spray containing flour. Press each piece into each of the cups, forming a shell.
Bake for 14-18 minutes or until light golden brown.
Remove from oven and press down on each little shell with the back of a small melon baller or a wooden spoon to make indentation. Cool for 5 minutes, remove from muffin tins and cool on wire rack.
In small microwave-safe bowl, combine caramels and milk. Microwave on high power for 1-1/2 minutes; remove and stir. Continue microwaving for 30 second intervals, stirring after each, until mixture is melted and smooth.
Place two chocolate chips in each of the cookie shells; top with about a tablespoon of the melted caramel mixture. Sprinkle with some of the oatmeal crumble mixture. Let stand until caramel is set. Store covered at room temperature.
See Also
Chocolate Fruit Bars
Cookie Recipes
Ingredients
- 1 cup flour
- 1 cup oatmeal
- 3/4 cup brown sugar
- 1/2 cup melted butter
- pinch salt
- 1 (16-ounce) roll refrigerated chocolate chip cookie dough
- 1-1/4 cups unwrapped caramels
- 2 tablespoons milk
- 48 semisweet chocolate chips
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 65 minutes
- Yield: 24 cookie cups
Preparation
Preheat oven to 350 degrees F. In medium bowl, combine flour, oatmeal, and brown sugar and mix. Add melted butter; mix until crumbly. Spread in a 9" pan. Bake for 10-15 minutes until light golden brown, stirring once during baking time. Cool completely.Divide cookie dough into 24 pieces. Spray a mini muffin tin with 24 cups with nonstick baking spray containing flour. Press each piece into each of the cups, forming a shell.
Bake for 14-18 minutes or until light golden brown.
Remove from oven and press down on each little shell with the back of a small melon baller or a wooden spoon to make indentation. Cool for 5 minutes, remove from muffin tins and cool on wire rack.
In small microwave-safe bowl, combine caramels and milk. Microwave on high power for 1-1/2 minutes; remove and stir. Continue microwaving for 30 second intervals, stirring after each, until mixture is melted and smooth.
Place two chocolate chips in each of the cookie shells; top with about a tablespoon of the melted caramel mixture. Sprinkle with some of the oatmeal crumble mixture. Let stand until caramel is set. Store covered at room temperature.