Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Recipe for Carmelitas??? please help?

i had these really good rich brownies with carmel called carmelitas in spanish class in high school. im trying to find the recipe online to bake them for a halloween party tomorrow, but google comes up with some oatmeal carmelitas. does anyone know the recipe or give me a link to the recipe? thanks!
for some reason i thought it had german chocolate cake in it

6 Responses to Recipe for Carmelitas??? please help?

  • Tacy says:
  • Angie P says:


    1 (20 oz.) roll Pillsbury refrigerated chocolate chip cookies
    32 vanilla caramels
    1/4 c. milk
    1 (6 oz.) pkg. semi sweet chocolate chips
    1/2 c. pecans, chopped

    Heat oven to 375 degrees. Slice well chilled dough 1/4 inch thick. Slightly overlap or spread in bottom of ungreased 13 x 9 inch pan. Bake at 375 degrees for 12 to 15 minutes or until golden brown. (Cookies will be puffy when removed from oven). Cool slightly. Meanwhile, in top of double boiler or heavy sauce pan, melt caramels with milk over low heat. Sprinkle chocolate chips over warm cookie crust; then spread with caramel mixture and sprinkle with pecans. Chill completely. Cut into bars. Makes 36 bars. For Christmas: reduce chocolate chips to 3/4 cup. Add 1/2 cup of red and green regular M & M’s.


    1 bag Kraft caramels
    6 tbsp. evaporated milk
    1 c. quick oats
    1 1/2 sticks butter
    1 c. flour
    1/4 tsp. salt
    1/2 tsp. soda
    3/4 c. brown sugar
    3/4 c. chopped walnuts
    1 (6 oz.) pkg. chocolate chips

    Melt caramels with evaporated milk (microwave on high 2 minutes/stir/2 minutes more). Stir and set aside to cool.
    Mix flour, oats, salt, sugar, soda and brown sugar. Pour in melted butter; stir. Press half of this mixture into 8"x8" greased pan. Bake at 350 degrees for 12 minutes. Remove from oven, sprinkle chopped nuts and chocolate chips across top. Spread caramel mixture over top, sprinkle rest of crumb mixture evenly across top. Bake 25 minutes more at 350 degrees. (I usually let them set overnight then cut into bars the next morning.)

  • Sweet_Di says:


    1 c. all-purpose flour
    1 c. quick cooking oats
    3/4 c. light brown sugar, firmly packed
    3/4 c. butter, softened
    1/2 tsp. baking soda
    1/4 tsp. salt
    1 c. semi-sweet chocolate chips
    1/2 c. pecans, chopped
    3 tbsp. flour
    3/4 c. caramel topping

    Preheat oven to 350 degrees. Grease a 9-inch square pan. Combine 1 cup flour, oats, brown sugar, butter, baking soda, and salt in large bowl. Blend until crumbly. Divide mix in half and press 1/2 into greased pan. Bake 10 minutes. Remove pan and sprinkle with chocolate chips and pecans. Stir the 3 tablespoons of flour into the caramel topping and drizzle over chips and nuts. Sprinkle with remaining 1/2 crumb mixture. Bake 15 minutes. Cool 1 to 2 hours or overnight. Yield: 1 1/2 dozen. (Can double recipe and use 13 x 9 inch pan.)

  • Michelle D says:

    Chocolate Carmelitas

    2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    6 tablespoons unsweetened baking cocoa
    1/2 cup chopped pecans
    1/2 cup plus 2 tablespoons butter, softened
    1 cup granulated sugar
    1 large egg
    1/3 cup milk
    1 teaspoon vanilla extract
    18 soft caramels, cut in half
    Chocolate Glaze (See below)

    In medium bowl combine flour, baking powder, salt, baking cocoa and pecans. Mix well. Set aside.
    In mixing bowl cream butter and sugar until fluffy, add the egg, milk and vanilla; continue beating for another 2 minutes. Stir in flour mixture to form soft dough.
    Divide dough in half, wrap in plastic and chill 1 to 2 hours.
    Preheat oven to 400*F (205*C).
    Mold dough by rounded teaspoons around a each caramel half. Place on ungreased cookie sheet and bake 7 minutes to 8 minutes.
    Transfer cookies immediately to wire cookie racks or paper towels to cool. After cookies have cooled, swirl cookies with chocolate glaze.

    Chocolate Glaze:

    1 1/2 cups powdered sugar
    2 tablespoons light corn syrup
    3 tablespoons unsweetened baking cocoa
    1 tablespoon butter, melted
    2 to 3 tablespoons hot water
    In a small bowl, blend together powdered sugar, corn syrup, cocoa, butter and hot water.
    Makes 3 dozen.

  • diamond girl says:

    sorry I don`t know.

  • Shane J says:

    This site will surely help you. It will only take few seconds to find Carmelitas recipes and other recipes you want instantly.
    http://recipestoolbar.com download it for free. it’s safe as well. Good luck!

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