Chewy Caramel Cookies

    1 hour 10 minutes

    These caramel, chocolate and walnut cookies are ideal for a very rich and special treat for family or friends.

    124 people made this

    Serves: 24 

    • 400g chewy caramel lollies, unwrapped
    • 1/2 cup (125ml) evaporated milk
    • 2 cups (250g) plain flour
    • 2 cups (180g) quick cooking rolled oats
    • 1 1/2 cups (230g) packed brown sugar
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 250g butter, melted
    • 2 cups (380g) dark chocolate chips
    • 1 cup (125g) chopped walnuts

    Preparation:20min  ›  Cook:30min  ›  Extra time:20min cooling  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
    2. In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside.
    3. In a medium bowl, stir together the flour, oats, brown sugar, bicarb soda and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan.
    4. Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top and pat down lightly.
    5. Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.

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    Reviews in English (103)


    We have made carmelitas for years, its even in our church cook book. This is a great recipe, althought you do not have to get caramel candies... You can use caramel ice cream topping like smuckers, etc. For xmas I used the milky way kind of topping it was wonderful. Just a tip to save you a lot of time, who wants to unwrap all those candies, expensive too..  -  06 Jan 2003  (Review from Allrecipes USA and Canada)


    These were sinfully rich and delicious. My husband's co-workers raved about them, and I sent them as Christmas gifts with the recipe attached. The only thing I would change to the instructions is that I had to reheat the caramel after it was "set aside" because it was too thick to drizzle, so maybe this step could be done while the crust is baking? Otherwise - amazing!!  -  17 Dec 2002  (Review from Allrecipes USA and Canada)


    I absolutely loved these! They are a bit crumbly (just the topping), but the RICH flavor is to die for! The caramels make it heavenly. One reviewer suggested using coconut and I think that would be delicious too! I was asked for the recipe more times for this than any other dessert I've shared at work.  -  24 Aug 2002  (Review from Allrecipes USA and Canada)