the ultimate carmelitas

Y'all know I love a good dessert. And a good, easy dessert? Yes please!

You know what else I love? Girl Scout Cookies. I even sold them back in the day (when they were still $2 a box), so I feel a need to continue my support of the troops. Zach and Bear support this decision, as well.

So when Zach brought home a bag full of Girl Scout Cookies the other day, the Caramel DeLites caught my eye. I've been wanting to make carmelitas with the Dulce de Leche Zach brought back from Buenos Aires, and an idea was born.

Oh you call them Samoas? We can't be friends. Just kidding! Call them whatever you like, they're delicious regardless. And when baked between two thick layers of chocolate chip cookie dough, rich dulce de leche, and chocolate chips? Call them heaven.

This Dulce de Leche is the real deal. I don't even know what Chimbo means and I don't care, just pass the jar with a spoon. If you can't find something similar, here's an easy recipe to make your own!

I started by using a large tube of Pillsbury chocolate chip cookie dough, cutting a little over half the roll into 1/4" rounds. I lined an 8x8 inch baking dish with parchment paper and laid the rounds on the bottom before using my fingers to make an even layer. Baked the dough for 20 minutes and let it cool while I watched Real Housewives of Beverly Hills.

Once cooled, I sprinkled on a layer of chocolate chips...

...and then a few rows of Caramel DeLites...

...then a nice thick layer of Dulce de Leche. And yes, I licked the spoon clean.

I took the remaining cookie dough and crumbled it on top. Put the dish back in the oven for 15 more minutes, and we had some delicious carmelitas on our hands (had, paste tense, because they are long gone now).

I put them in the fridge for several hours to cool so the Dulce de Leche wouldn't run when cutting them into bars. I thought they'd be messier; I was pleasantly surprised. They're just the right amount of creamy, gooey, chocolatey goodness.

1 30 oz roll Pillsbury refrigerated chocolate chip cookie dough
1/2 box Caramel DeLites
1 cup semi sweet chocolate chips
1 can Dulce de Leche

1. Preheat oven to 350F. Slice a little more than half of the cookie dough into ¼" rounds and lay in a single layer on a parchment lined 8-inch square baking pan.
2. Use your fingers to press into a single, solid, even layer.
3. Bake for 20 to 25 minutes or until golden brown. Remove from the oven and let cool slightly.
4. Sprinkle chocolate chips over the slightly cooled chocolate chip cookie crust.
5. Drizzle dulce de leche on top of the chocolate chips.
6. Crumble the remaining cookie dough (should be less than half remaining) over the top of the caramel.
7. Return the carmelitas to the oven and bake for another 12-15 minutes or until just beginning to turn golden brown.
8. Let cool to room temperature and then refrigerate for at least 2 hours before cutting and serving.

Enjoy! Happy Valentine's Day!
xo, Britt