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May 24, 2016

Kevin received several cookbooks and cooking magazines for his 24th birthday.  More of the Four Ingredient Cookbook was given to him by special friends, Dr. Rudasill and his wife Mrs. Kay.  In fact, Dr. Rudasill’s sister Linda Coffee is the coauthor of this book as well as the entire series.  Linda, along with one of her friends, Emily Cale, developed easy, quick, and delicious recipes for busy families.  One million sold copies of their cookbooks indicate a success.  I am so glad Kevin baked their “Carmalitas”.  This was indeed a quick, easy, and delicious dessert.  We even made enough to share and bless others along the way.  Kevin is hoping to meet Linda in the near future.  What a blessing that will be!  Thank you Kickstarter Backers for supporting this outstanding recipe!  We present to you Kevin’s version of “Carmalitas.” If you are interested in obtaining your own copy of this cookbook, just check out Linda and Emily’s website at  You can even download it on your Kindle!


1 30 oz. roll Pillsbury Chocolate Chip Cookie Dough

32 Kraft American Classic Caramels

1/4 c. evaporated milk

1 c. Nestle’s Semi-Sweet Chocolate Chips

2 8×8 baking pans


Slice cookie dough in thin rounds and place half in each pan.  Pat to make even crust.  Bake at 375 degree F oven for 15 minutes or until done.  Cool slightly. Sprinkle half cup of chocolate chips over each pan of cookie crust.  Melt caramels and milk in double boiler.  Drizzle caramel over chocolate chips.  Refrigerate 1-2 hours.  Cut into small squares.

From → Dessert, Desserts

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