Cranberry Candy-Bar Cookies | Midwest Living

Cranberry Candy-Bar Cookies

Cranberry Candy-Bar Cookies

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  • Makes: 20 servings
  • Yield: about 20 cookies
  • Prep 20 mins
  • Bake 40 mins

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  • 1 14 - ounce package vanilla caramels
  • 1/3 cup light cream
  • 1 package (2-layer-size) German chocolate cake mix
  • 1/3 cup light cream
  • 1/4 cup melted butter
  • 1 teaspoon vanilla
  • 1 14 - 16 - ounce can whole cranberry sauce
  • 1/2 cup chopped pecans


  1. In a heavy 1-1/2-quart saucepan, melt unwrapped caramels in 1/3 cup cream over low heat, stirring occasionally. When caramels are melted, stir until smooth. Set aside.
  2. Meanwhile, in a large mixer bowl, combine German chocolate cake mix, 1/3 cup light cream, melted butter, and vanilla. Beat with an electric mixer until combined. Pat half of the mixture in the bottom of a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 10 minutes; remove from oven.
  3. Spread with warm caramel mixture. Stir cranberry sauce; spoon over caramel layer. Dot remaining cake mixture over cranberry layer. Sprinkle with the chopped pecans. Bake in a 350 degree F oven for 30 minutes. Cool in pan. To serve, cut into bars. You may wish to serve with forks. Makes about 20 cookies.


  • To Use Your Microwave Oven: Melt caramels by unwrapping and placing them in a 4-cup microwave-safe measure with 1/3 cup light cream. Micro-cook, uncovered, on 100 percent power (high), stirring every minute for 2-1/2 to 3-1/2 minutes. or until caramels are soft enough to stir smooth. Some pieces won't look melted.

Nutrition Facts

(Cranberry Candy-Bar Cookies)

Servings Per Recipe 20, calcium (mg) 71, cal. (kcal) 268, iron (mg) 1, pro. (g) 2, vit. A (IU) 146, carb. (g) 47, vit. C (mg) 1, fiber (g) 1, sodium (mg) 272, Fat, total (g) 9, chol. (mg) 10, sat. fat (g) 4

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